Monday, September 25, 2023
HomeRECIPESAPPLE MUFFINS WITH CINNAMON-SUGAR TOPPING

APPLE MUFFINS WITH CINNAMON-SUGAR TOPPING

These apple cinnamon rolls are full of great apple flavor thanks to the apple cider and the chopped and baked apples, with a fabulous crunch of cinnamon and sugar on top. You’ll want to make an extra batch or two to keep in the freezer!

INGREDIENTS:

FOR COOKED APPLES
2tablespoonsunsalted butter
2 Granny Smith Apples (6½), peeled, cored and cut into ¼ inch pieces (3 cups).
2 tablespoons light brown sugar
¼teaspoonground cinnamon

FOR THE CUPCAKES
4tablespoonsonsalted butter(melted)
½teaspoonground cinnamon(divided)
2½cupsall – flour for specific purposes
2½teaspoonsbaking dust
¼teaspoonbaking soda
1¼teaspoonssalt
1 granulated sugar
2 eggs
¼cupvegetable oil
½cupapple cider
½cupplain whole milk yogurt
1 tablespoon vanilla extract

FOR THE COVER
2tablespoonsgranulated sugar
2 tablespoons of light brown sugar
¼teaspoonground cinnamon

DIRECTIONS:

Cooking apples: Melt butter in a 12-inch skillet over medium-high heat. Add apples, brown sugar and cinnamon. Cook, stirring often, until moisture has evaporated completely and apples are well browned, 8 to 10 minutes. Remove the pan from the heat and let cool for 10 minutes.
Prepare the muffins: Set an oven rack to medium-high and preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
In a large bowl, whisk together flour, baking powder, baking soda, salt and ground cinnamon.
In a medium bowl, beat the granulated sugar, eggs, oil and melted butter until thickened, about 30 seconds. Beat apple cider, yogurt and vanilla in sugar mixture until blended.
Fold the sugar mixture and the cooled apples into the flour mixture until combined. Divide the dough evenly among the prepared cups of muffins (there should be about ⅓ cup of dough per cup, and the cups will be filled to the brim).
Mix the topping: In a small bowl, mix the sugar, brown sugar and cinnamon for the topping. Sprinkle the muffin lids evenly with the topping.
Bake: Bake until golden brown and a toothpick inserted in the center comes out with a few wet crumbs attached, 18 to 22 minutes, rotating the muffin pan halfway through cooking. Let the muffins cool in the muffin pan on a wire rack for 10 minutes. Remove the muffins from the mold and place them on a wire rack to cool. Cool for 5 more minutes before serving. The muffins can be served hot or at room temperature. Store muffins in an airtight container at room temperature for up to 3 days.

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