Apple Crumb Muffins with Apple Pie Spice
1/3 cup packed light brown sugar
1 tablespoon granulated sugar
4 tablespoons unsalted butter, melted
2/3 cup all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 eggs, room temperature
½ cup full-fat plain yogurt (not Greek), room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup milk, room temperature
2 apples, cored, peeled and diced (about 1 1/2 cups)
1 cup confectioners sugar
2 tablespoons apple juice or milk
1 teaspoon + 1 tablespoon Apple Pie Spice
Preheat oven to 425°F. Lightly grease muffin tins or use paper liners.
Make the crumb topping
In a mixing bowl, combine the sugars, 1 teaspoon Apple Pie Spice and melted butter.
Stir in the flour. This should be crumbly. Set aside.
Make the muffins
In the bowl of stand mixer fitted with a paddle attachment or using a handheld mixer, cream the butter and sugars until light and fluffy, about 5 minutes.
Add in eggs, yogurt and vanilla extract. Beat on high for 3 minutes or until the mixture is light and fluffy.
In a bowl sift together the flour, baking powder, baking soda, salt and 1 tablespoon Apple Pie Spice.
Gently fold in the flour mixture into the egg-yogurt mixture. Stir in the milk and apples. Spoon the batter prepared muffin tin filling each cup 2/3 full.
Top each muffin with a handful of the crumb topping
Bake for 5 minutes. Reduce heat to 350°F. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Cool completely in the pan
Whisk together the confectioners sugar and apple juice.
Drizzle over warm muffins. Store in an airtight container at room temperature for 3 days, in the refrigerator for 1 week or in the freezer for 1 month.
Sour cream can be substituted in for the yogurt.