Apple Pie Muffins

Instructions

Apple Pie Topping

1. Mix apples, lemon juice, granulated sugar, brown sugar, spices, and salt in a large pot. Let sit for 10 minutes.

2. Add butter and let simmer on medium-low until the apples are tender, about 8-10 minutes, stirring occasionally.
3. Stir in the cornstarch slurry and cook until thickened, about 1-2 minutes.
4. Remove from heat and stir in the vanilla extract.
5. Transfer to a medium, heat-proof bowl and allow to cool completely before using as a topping for the muffins.

Streusel Crumb Topping

1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt.

2. In a small bowl, combine the melted butter and vanilla extract.
3. Add the butter mixture to the dry ingredients, stirring with a fork until the mixture is crumbly and resembles wet sand.
4. Cover and refrigerate until ready to use.

Apple Muffins

1. Position a rack in the middle of the oven and preheat it to 425°F. Line a 12-count muffin tin with paper liners (tulip-shaped liners preferred).

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar for about 1 minute.
4. Add the milk, eggs, sour cream, and vanilla extract, then whisk until well combined, about 1 minute.
5. Gently fold in the dry ingredients in two parts, gently mixing until just combined and no flour pockets remain.
6. Toss the chopped apples with 12 g (1½ Tbsp) of flour to prevent them from sinking, then gently fold them into the batter. Be careful not to overmix.
7. Fill the muffin liners with batter, about ¾ full (use a 4-Tbsp scoop for tulip liners or a 3-Tbsp scoop for regular liners).
8. Spoon 2 tablespoons of the apple pie topping onto each muffin using a 2-Tbsp cookie scoop for ease.
9. Break up the chilled crumb topping with a fork and sprinkle it evenly over the apple pie topping.
10. Bake at 425°F for 5 minutes.
11. Without opening the oven door, reduce the temperature to 350°F. Bake for 14-18 minutes until a toothpick inserted into the center comes out mostly clean with a few moist crumbs, or the internal temperature reaches 200–205°F (note that the pie topping may stick to the toothpick). If the crumb browns too quickly, cover the muffins loosely with foil.
12. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

Cream Glaze

1. In a small bowl, mix together the powdered sugar, cream or milk, and a pinch of salt.

2. Adjust consistency as needed by adding more powdered sugar for a thicker glaze or more cream for a thinner glaze.
3. Drizzle over the cooled muffins.
4. Serve at room temperature or heated briefly (10-15 seconds) in the microwave!