Apple-Cinnamon Muffins
Source/Author: Mary
Apple cider and eggs should be at room temperature. For icing you can use any milk instead of heavy cream.
Ingredients:
| • sugar | 1/2 cup |
| • salt | 1/2 teaspoon |
| • All-purpose flour | 2 cups |
| • baking powder | 1 tablespoon |
| • eggs | 2 large |
| • ground cinnamon | 1 teaspoon |
| • lemon | 1/2 |
| • unsalted butter | 1/2 cup |
| • apples | 2 medium |
| • all-purpose flour (for streusel topping) | 1/4 cup |
| • sugar (for streusel topping) | 1/4 cup |
| • cold unsalted butter (for streusel topping) | 2 tablespoons |
| • apple cider | 3/4 cup |
| • ground cinnamon (for streusel topping) | 1 teaspoon |
| • powdered sugar (for icing) | 1 cup |
| • heavy cream (for icing) | 3 tablespoons |
| • pure vanilla extract(for icing) | 1/2 teaspoon |
| • flour for coating apples | 1 tablespoon |
STREUSEL TOPPING.
1. In a medium bowl, combine the flour, cinnamon and sugar. Stir to mix well. Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be pea-sized, and the mixture should hold together when pinched. Set aside.
ICING
2. Whisk all of the icing ingredients together. Set aside.
MUFFINS
3. Preheat oven to 400F. Line a muffin tin with paper liners or spray with non-stick spray (12 cups tin).
4. Wash, peel and chop the apples on 1/2-inch chunks. Squeeze the juice of half a lemon onto chunks.
5. Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, and baking powder.
6. Melt and cool butter.
7. In a small bowl, combine melted butter, eggs, apple cider and vanilla extract. Whisk to combine.
8. Pour the wet ingredients into the dry ingredients. Stir just until combined. The batter will be thick.
9. Coat apple chunks with 1 tablespoon of flour and gently fold into the batter.
10. Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full.
11. Sprinkle the streusel topping over muffins.
12. Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
13. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
14. Drizzle icing over warm or cooled muffins.