Golden Barrel

Apple Crumb Muffins

Servings	Prep Time
20muffins	20minutes

Cook Time

20minutes

Servings	Prep Time
20muffins	20minutes

Cook Time

20minutes

Ingredients

Crumb Topping

Muffins

Glaze

Instructions

Topping

In a medium bowl, combine both sugars, the cinnamon, and melted butter. Stir in the flour. The topping will be thick and crumbly. Set aside.

Muffins

Preheat oven to 425°F. Wipe insides of muffin pans with coconut oil to prevent sticking.
In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
With stand mixer fitted with paddle attachment, beat the butter on high speed until smooth and creamy. Add the brown sugar and granulated sugar and beat on high until creamed. 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. Scrape down the sides and bottom of the bowl as needed.
Slowly add dry ingredients to the creamed mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined. Turn off mixer and stir in apple chunks with large spatula or wooden spoon.
Spoon the muffin batter evenly between the muffin tins. I had enough batter to make 20 muffins. Fill the muffin tins up to the top. Press a handful of the crumb topping into the top of each, gently pressing the crumb mixture into the batter slightly.
Bake for 5 minutes at 425°F degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.

Glaze

Recipe Notes