man oh man. these muffins are G O O D gang. the crumble & icing on the top. i could literally eat that with a spoon. and I may or may not have done just that while baking. i’ll never tell . . .
ok fine. i did.
but honestly. when you bake these. you will do the same thing. guaranteed. you just can’t not.
anyhoo. i have always loved september. its the first little tiptoe into fall. we start celebrating all the autumnal smells & flavors & foods. like pumpkin. like cinnamon. like appplllleeessss.
I have always dreamt of going to a beautiful mountain side apple orchard and picking big juicy apples. sipping piping hot spiked cider. wearing boots with cozy socks. a cashmere scarf around my neck. rosy cheeks from the crisp air. a bushel of apples to carry back to the cabin. doesn’t that sound dreamy?
thats definitely a bucket list trip for me.
but since i cannot escape to that orchard now. i will pretend i have just walked off the orchard by baking up all the apple goodness. savoring the tastes. the aromas that fill my home. and then enjoying every last bite bursting with autumn-ness.
and if any goodie can transport you to that place. it is the apple streusel muffins. delicious right out of the oven. delicious the next day. just really dang delicious.
apple streusel muffins.
for the muffin:
1/2 cup unsalted butter. softened.
1/2 cup dark brown sugar.
1/4 granulated sugar.
2 large eggs.
1/2 cup sour cream.
2 teaspoons pure vanilla extract.
1 and 3/4 cups flour.
1 teaspoon baking soda.
1 teaspoon baking powder.
2 teaspoons cinnamon.
1/2 teaspoon salt.
1 /4 cup half & half.
2 cups honey crisp apples. peeled & diced.
for the crumble:
2/3 cup dark brown sugar.
2 tablespoons granulated sugar.
2 teaspoons cinnamon.
1/2 cup unsalted butter. melted. cooled.
1 and 1/3 cup flour.
for the icing:
1 cup powdered sugar.
3 tablespoons heavy cream.
1/2 teaspoon vanilla extract.
splash of lemon juice.
preheat your oven to 425. place muffin liners in a muffin pan. I love using parchment squares. place it turns out so beautiful.
start by making the crumble topping. in a bowl, combine the sugars, cinnamon, and flour. stir to mix. then add the butter. this will be thick & crumbly in consistency. set this aside.
using a mixer. beat together the butter & sugars until creamy. add in the eggs, sour cream, and vanilla. beat on medium speed for at least one minute until smooth.
in a separate bowl. whisk together the flour, baking soda, baking powder, cinnamon, and salt. pour the dry ingredients slowly into the wet ingredients. mix just to combine. add the apples and the milk. then mix on lowest speed just until everything has combined. do not over mix.
spoon the batter into the muffin tin. the top each muffin with a generous spoonful of crumble topping.
bake these at 425 for five minutes. then adjust the temperature to 350 degrees and bake for 15 more minutes.
while these babies are baking. whip up the icing by simply whisking together all of the ingredients.
take the muffins out of the oven & immediately drizzle the icing over the tops.
allow them to cool a bit & then enjoy.
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