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Apple Cinnamon Crumb Muffins with Vanilla Glaze Recipe

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Delightfully moist and tender Apple Cinnamon Crumb Muffins topped with a crunchy cinnamon-sugar crumb and drizzled with a smooth vanilla icing. These homemade muffins combine the warm flavors of cinnamon and fresh apples with a rich crumb topping, perfect for breakfast or a sweet snack.

Ingredients

Crumb Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour (spooned & leveled)

Muffins

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk (any kind), at room temperature
  • 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; about 2 medium apples)

Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining the cups with cupcake liners. Since the recipe yields 14 muffins, you may need a second pan or plan to bake in two batches. Set aside.
  2. Make the Crumb Topping: In a medium bowl, combine the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter, then gently fold in the flour using a fork, ensuring the mixture remains crumbly and does not become a paste. Set the topping aside for later use.
  3. Mix Dry Ingredients for Muffins: In a large bowl, whisk together the 1 3/4 cups all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and both sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl’s sides and bottom as needed.
  5. Add Wet Ingredients: Add the eggs, yogurt (or sour cream), and vanilla extract to the butter mixture. Beat on medium speed for 1 minute, then increase to high speed until mostly creamy. Scrape down the sides and bottom again as needed.
  6. Combine Wet and Dry Mixtures: With the mixer on low speed, gradually add the dry ingredient mixture and milk. Beat until just combined and no flour pockets remain. Then fold in the chopped apples gently by hand.
  7. Fill Muffin Pan: Spoon the batter evenly into each muffin cup, filling them all the way to the top. Top each muffin generously with the crumb topping, gently pressing it down so it adheres.
  8. Bake the Muffins: Bake at 425°F for 5 minutes to give the muffins a rise. Then reduce the oven temperature to 350°F (177°C) without removing the muffins and continue baking for 15 to 18 minutes more. Check doneness with a toothpick; it should come out clean. Total baking time is 20–23 minutes. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
  9. Make the Icing: Whisk together confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth and pourable.
  10. Drizzle and Serve: Drizzle the icing over warm or cooled muffins. Store muffins covered at room temperature for a few days or refrigerate up to one week.

Notes

  • You can make jumbo or mini muffins by adjusting baking time accordingly; jumbo muffins require longer baking, and mini muffins less.
  • Using sour cream instead of yogurt will yield richer muffins but either works fine.
  • For a dairy-free version, substitute milk and butter with plant-based alternatives and choose a suitable yogurt option.
  • Ensure apples are chopped into 1/2-inch chunks for even texture and baking.
  • Do not overmix crumb topping; large crumbs create the best texture.
  • The crumb topping can be made ahead and refrigerated to save time.

Find it online: https://simpleplatter.com/apple-cinnamon-crumb-muffins-with-vanilla-glaze-recipe/