* Exported from MasterCook *
Muffins, Apple
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Fruit
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour -- (313 g) plus
2/3 cup all-purpose flour -- (83 g)
1 1/2 cups firmly packed light brown sugar -- divided (330 g)
1/4 cup unsalted butter -- melted (57 g)
3/4 teaspoon kosher salt -- divided (2.25 g)
1 1/4 teaspoons Pumpkin Pie Spice -- divided (3 g)
1/2 cup unsalted butter -- softened (113 g)
2 large eggs -- (100 g)
1 teaspoon vanilla extract -- (4 g)
1 teaspoon baking powder -- (5 g)
1/4 teaspoon baking soda -- (1.25 g)
1/2 cup 2% plain Greek yogurt -- (120 g)
1 1/2 cups chopped peeled Honeycrisp apples -- (142 g)
1 cup confectioners' sugar -- (120 g)
1/4 cup heavy whipping cream -- (60 g)
Bake these fluffy Apple Muffins for a quick breakfast on the go or a
midday snack. The pumpkin spice streusel topping will keep you coming
back for more.
Preheat oven to 350F (180C). Line a 12-cup muffin pan with parchment
or paper liners.
In a small bowl, stir together 2/3 cup (83 g) flour, 1/2 cup (110 g)
brown sugar, melted butter, 1/4 teaspoon salt, and 1/4 teaspoon
Pumpkin Pie Spice until crumbly. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat
softened butter and remaining 1 cup (220 g) brown sugar 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.
In a medium bowl, whisk together baking powder, baking soda,
remaining 21/2 cups (313 g) flour, remaining 1 teaspoon (3 g) Pumpkin
Pie Spice, and remaining 1/2 teaspoon (1.5 g) salt. With mixer on low
speed, gradually add flour mixture to butter mixture alternately with
yogurt, beginning and ending with flour mixture, beating just until
combined after each addition. Fold in apples. Spoon batter into
prepared muffin cups. Top batter with streusel.
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.
In a small bowl, stir together confectioners' sugar and cream until
smooth. Drizzle glaze onto cooled muffins.
Notes: 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. Let thaw for about 1 hour before heating.
S(Internet address):
https://www.bakefromscratch.com/apple-muffins/
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Per Serving (excluding unknown items): 403 Calories; 15g Fat (32.1%
calories from fat); 5g Protein; 65g Carbohydrate; 1g Dietary Fiber;
73mg Cholesterol; 211mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 2 1/2 Other Carbohydrates.
NOTES : 2019 - 0826