These glazed apple crumb muffins are just the ultimate brunch treat, or late afternoon snack (why not?). These are decadent, so fluffy, sweet, moist and crispy on top, just what every dessert or treat should be.Jump to recipe
Apple muffins feel like home, they are somewhat of a comfort food. They are, of course, like any other muffin, best when eaten right out of the oven, when they are still warm and crumbly. they taste absolutely amazing, with lost of flavor, the freshness of the apples, the softness of the muffin itself and the crispiness of the crumble, and oh, topped with that sweet glaze, WOW.
Now, there’s a lot of debate as to which type of apples are best to use for baking any type of dessert, including muffins. I find that green apples work best. They hold up really great, they are a bit acid and have a tartness to them that balances out the sweetness of it all. Now, as to which type exactly, I think Granny Smith apples are the best ones. But, if you cannot find these type the Jonathan or Jonagold ones work wonders too and have similar results. The main idea is not to use an overly sweet apple, as we want it to contrast the sweetness of whatever dessert we are making.
Now, being realistic here, when in a hurry I’ve used many other types of apples to make desserts that call for apples. If I don’t have the amount of green apples I need at hand I will mix any apples I have at home to make the recipe I want. This is not the ideal thing to do but it works just fine if oyou ask me.
If you like this recipe, make sure to go check out our pumpkin muffins with crumble topping, they are absolutely delicious.
Glazed apple crumb muffins
For the muffins:
- 2 C all purpouse flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/2 C (about 1 stick) unsalted butter, softened
- 3/4 C brown sugar
- 2 eggs, large
- 1 tsp vanilla extract
- 1 1/4 C green apples, peeled and diced
For the crumb topping:
- 2/3 C all purpouse flour
- 1/4 C brown sugar
- 1 tsp ground cinnamon
- 5 tbsp salted butter, melted
For the glaze:
- 1/2 C cobfectioners sugar, sifted
- 1 to 1 1/2 tbsp whole milk
To make the muffins:
- Preheat the oven to 425º F (220º C). Line a muffins tin with paper liners or grease it with butter and set aside.
- In a big bowl combine together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and clove and set aside.
- In a big bowl, using an electric mixer or hand whisk, cream together the butter and sugar until it turns lighter in color and fluffier for about 2 minutes. Turn the mixer down to low, and add the eggs one at a time, then add in the vanilla and mix a bit more.
- Add in the flour mixture and the diced apples, then use a rubber spatula to combine. The batter will be very thick. Set aside while making the crumble.
To make the crumble:
- In a small bowl whisk together the flour, brown sugar and cinnamon. Stir in the melted butter until incorporated. Then use your fingers to form the crumbs.
- Use an ice cream scoop to divide the batter into the muffin tin to make about 12 muffins, then top with the crumbs, gently pressing them into the batter.
- Bake at 425º F (220º C) for 5 minutes, then lower the temperature to 350º F (180º C) and continue baking for another 12 to 15 minutes, until the tops of the muffins turn golden brown. Then take them out of the oven and let them cool down completely.
- To make the glaze, in a small bowl, mix together the confectioners sugar and milk until smooth. Then drizzle the glaze on top of the muffins.