Crunchy Salty Sweet

Fall weather has arrived in New England! I’m sure within the next 5-7 days we will be into winter weather, so I’m soaking up as much fall as I possibly can in the meantime!

I’m doing everything fall-related over the next couple weeks: eating apple cider donuts, picking out pumpkins, drinking autumnal beers, and wearing every sweater and scarf combo that I own. Also on the list was making these absolutely delicious apple crumb muffins. Check!

Preheat the oven to 425 degrees.

Spray a muffin tin, or fill a muffin tin with liners (or both- I like to spray my liners…)

In a stand mixer, or with a hand mixer, cream together the butter and sugars.

Add in the eggs, yogurt, and vanilla. Mix until combined.

In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I love to use freshly grated nutmeg for these!

Slowly add half the dry ingredients into the wet. Mix until combined. Add in the remainder of the dry and the milk. Mix until you have a cohesive dough.

Fold the apples into the dough.

Scoop the dough into the muffin tin. Fill a little over halfway. I had enough batter for 19 muffins, but yours could vary depending on how much apple you use.

Make the crumb topping by mixing together the sugars, butter, flour, and cinnamon.

Sprinkle the crumb topping over the dough.

Bake at 425 degrees for 5 minutes. Then reduce the heat to 350, and bake for an additional 15 minutes.

While the muffins bake, prepare the glaze by whisking together the confectioners sugar, vanilla and milk.

When a toothpick cleanly comes out of the muffins, remove them from the oven and let cool slightly.

Once mostly cool, drizzle with glaze and take as many fall instagrams as possible.

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Adapted from: Sally’s Baking Addiction

Makes: 18-20 muffins

Prep: Cook: Total:

For the muffins:

• 1/2 cup unsalted butter, softened
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 1/2 cup 2% Greek yogurt
• 2 teaspoons vanilla extract
• 1 and 3/4 cups white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup milk
• 1 large apple, diced

For the crumble:

• 1/3 cup packed light brown sugar
• 1 Tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup white whole wheat flour

For the glaze:

• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons milk
• 1/2 teaspoon vanilla extract

Preheat the oven to 425 degrees.

Spray a muffin tin, or fill a muffin tin with liners.

In a stand mixer, or with a hand mixer, cream together the butter and sugars.

Add in the eggs, yogurt, and vanilla. Mix until combined.

In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I love to use freshly grated nutmeg for these!

Slowly add half the dry ingredients into the wet. Mix until combined. Add in the remainder of the dry and the milk. Mix until you have a cohesive dough.

Fold the apples into the dough.

Scoop the dough into the muffin tin. Fill a little over halfway. I had enough batter for 19 muffins, but yours could vary depending on how much apple you use.

Make the crumb topping by mixing together the sugars, butter, flour, and cinnamon.

Sprinkle the crumb topping over the dough.

Bake at 425 degrees for 5 minutes. Then reduce the heat to 350, and bake for an additional 15 minutes.

While the muffins bake, prepare the glaze by whisking together the confectioners sugar, vanilla and milk.

When a toothpick cleanly comes out of the muffins, remove them from the oven and let cool slightly.

Once mostly cool, drizzle with glaze and take as many fall instagrams as possible.