Apple-Cinnamon Muffins with Maple Crumb Topping

Apple-Cinnamon Muffins with Maple Crumb Topping

Maple Crumb topping

• 1/3 cup plus 1 Tablespoon (75 g) granulated sugar
• 2 teaspoons maple syrup (you may substitute with honey)
• 1 teaspoon ground cinnamon
• 1/4 cup (60 g) unsalted butter, melted
• 2/3 cup (90 g) all-purpose flour

Muffin batter

• 1 3/4 cups (230 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temp
• 1/2 cup (120g) granulated sugar
• 2 teaspoons maple syrup (you may substitute with honey)
• 2 large eggs, at room temperature
• 1/2 cup (120g) yogurt, at room temperature
• 1/4 cup (60ml) milk, at room temperature
• 2 medium apples, peeled and chopped into small cubes

Icing (optional)

• 1 cup (120g) powdered sugar
• 1 to 2 Tablespoons milk

Adapted from a recipe by Sally’s Baking Addiction

1. Preheat oven to 425°F (220°C). Spray a 12 cup muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. Make the crumb topping: Mix the sugar, maple syrup, and cinnamon together in a medium bowl. Stir in melted butter, and then add the flour, mixing gently using a fork. Do not over-mix; you want big chunks here. Set topping aside.
3. For the batter: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
   Beat together the butter, sugar and maple syrup on high speed until smooth and creamy, about 2 minutes, scraping down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and milk. Beat on medium-high speed until the mixture is combined and mostly creamy (it might be a little curdled). Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients into the wet ingredients until just combined. Fold in the apple chunks. Divide the batter evenly between the 12 muffin cups, filling each one all the way to the top. Spoon crumb topping on each.
4. Bake for 5 minutes at 425°F (220°C), and then reduce the oven temperature to 350°F (180°C) without opening the oven door. Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to finish cooling.
5. Make the icing: Whisk all of the icing ingredients together and drizzle over muffins. Keep muffins in a closed container at room temperature for 2 to 3 days or in the refrigerator for up to 1 week.