Ingredients
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Muffins:
- 1 and 3/4 cups (219g) all-purpose flour
- 1 teaspoon baking soda
- teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)
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Icing:
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- 1 cup powered sugar
- 3 tsp of heavy whipping cream or milk
- 1/2 tsp of vanilla
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Instructions
Preheat oven to 425 degrees. Chop apples into small pieces, about 2 apples will work for this recipes. We recommend Sweet Tango or a crisp red apple.
Mix all dry ingredients into a separate bowl, then in a mixer or a large bowl combine all wet ingredients but not the apples yet.
Add the dry ingredients to the wet ingredients and mix up so there are no clumps.
Add the apples and mix.
In a standard muffin pan, place the muffin cups in each tin. Add the batter to the cups, there should be enough batter for all of the tins.
Bake at 425 for 5 minutes, then decrease the temperature to 350 and cook for 18-20 minutes. Check for doneness at 18 minutes.
Cool until you can touch, then add the frosting. To make the frosting add the milk of heavy cream to the powered sugar and vanilla, stir. Add more powered sugar for thicker frosting. With a spoon, drizzle over the top of the muffins.
Notes
These can be stored in the refrigerator for up to a week, or on the counter for just a few days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Muffins