Big, buttery cinnamon apple muffins that are so soft and bursting with apples in every bite.  To finish these amazing muffins off is a brown sugar crumb topping and sweet vanilla glaze. Make these for your family or a friend and they will think that you got them at the bakery!

Ingredients

Crumb Topping:

• 1/3 cup (67g) light or dark brown sugar
• 1 Tablespoon (15g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour

Muffins:

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) light or dark sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt*
• 2 teaspoons vanilla extract
• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 cup (60ml) milk (any kind)
• 1 and 1/2 cups peeled, chopped apple (2 small apples)Glaze:1 cup (120g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
• 1/2 teaspoon vanilla extract

Directions

First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425F degrees. Spray a jumbo muffin pan or standard size 12 count pan with nonstick spray.

Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.   Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes.

Make the glaze: Whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.

*For 14-15 standard size muffins, reduce baking time to 20 total minutes: 5 initial minutes at 425F and 15 minutes at 350F. 

Recipe from Sally’s Baking Addiction