Printable Recipe
Makes about 12 muffins
2 cups all-purpose flour
1 cup sugar
1 t. baking powder
1/2 t. soda
1/2 t. salt
2 eggs
1/2 cup butter, melted
1-1/4 t. vanilla
1-1/2 cups tart apples, peeled and chopped
Topping:
1/3 cup packed brown sugar
1 T flour
1/8 t. cinnamon
1 T cold butter
Glaze:
1-1/2 cups powdered sugar
1 to 2 T milk
1 t. butter, melted
1/4 t. vanilla
1/8 t. salt
Combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill greased or paper-lined muffin cups 2/3-3/4 full. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over muffins.
Holly's Note:
This recipe originally came from Taste of Home magazine. These are better when made with Granny Smith apples. The glaze is a nice touch, but the muffins are good without them. My husband says they're good with vanilla ice cream! The photo doesn't do them justice. I need to get a better one.
Makes about 12 muffins
2 cups all-purpose flour
1 cup sugar
1 t. baking powder
1/2 t. soda
1/2 t. salt
2 eggs
1/2 cup butter, melted
1-1/4 t. vanilla
1-1/2 cups tart apples, peeled and chopped
Topping:
1/3 cup packed brown sugar
1 T flour
1/8 t. cinnamon
1 T cold butter
Glaze:
1-1/2 cups powdered sugar
1 to 2 T milk
1 t. butter, melted
1/4 t. vanilla
1/8 t. salt
Combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, butter and vanilla; stir into dry ingredients just until moistened (batter will be stiff). Fold in apples.
Fill greased or paper-lined muffin cups 2/3-3/4 full. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over muffins.
Holly's Note:
This recipe originally came from Taste of Home magazine. These are better when made with Granny Smith apples. The glaze is a nice touch, but the muffins are good without them. My husband says they're good with vanilla ice cream! The photo doesn't do them justice. I need to get a better one.
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