Breakfast / Brunch
Apple Muffins
Bake these fluffy Apple Muffin beauties for a quick breakfast on the go or a midday snack.
Ingredients
STREUSEL TOPPING:
MUFFINS:
GLAZE:
Test Kitchen Tip
Streusel topping can be made up to 3 days in advance and refrigerated until ready to use. These muffins freeze well and can be reheated once thawed. Allow about 1 hour to thaw.
Instructions
Preheat oven to 350°. Line a 12-cup muffin pan with parchment or paper liners.
For Streusel Topping: Stir together flour, brown sugar, melted butter, salt, and Pumpkin Pie Spice in a small bowl until crumbly. Set aside.
For Muffins: Beat butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
Whisk together flour, baking powder, Pumpkin Pie Spice, salt, and baking soda in a medium bowl. With mixer on low speed, gradually add flour mixture to butter mixture alternately with Greek yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Fold in apple. Spoon batter into prepared muffin cups. Top each with 1½ tablespoons streusel topping.
Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
For Glaze: Stir together confectioners’ sugar and cream in a small bowl. Drizzle over cooled muffins.