Apple Snickerdoodle Muffins
Oct 10, 2022 21:05:18 GMT -5
Post by PurplePuppy on Oct 10, 2022 21:05:18 GMT -5
APPLE SNICKERDOODLE MUFFINS
Ingredients
CINNAMON SUGAR TOPPING:
1/4 C. sugar
2 Tbsp. flour
2 tsp. cinnamon
3 Tbsp. butter room temperature
APPLE SNICKERDOODLE MUFFINS:
1 large apple peeled and chopped into small cubes
1 tsp cinnamon (for apples)
1/4 brown sugar packed (for apples)
3 C. flour
1 Tbsp. baking powder
1 tsp. cream of tartar
1 tsp cinnamon
1 tsp. nutmeg
3/4 tsp. salt
1/2 C. brown sugar packed
1/2 C. sugar
1/2 C. vegetable oil
2 eggs room temperature
1 C. sour cream
3 tsp. vanilla extract
GLAZE:
2/3 C. powdered sugar
1 Tbsp. milk
Instructions
1. Preheat oven to 425 degrees and line muffin tins with liners.
2. Topping: Combine all ingredients until they form a crumbly mixture. Set aside.
3. In a small bowl, toss apple pieces with cinnamon and brown sugar. See aside.
4. In medium bowl, whisk together flour, baking powder, cream of tartar, cinnamon, nutmeg and salt.
5. In a stand mixer, combine down sugar, sugar, and oil. Scrape the bowl down as needed. Add eggs one at a time until combined. Add in sour cream and vanilla extract and mix again. From this point on, no over-mixing!
6. Slowly add in dry ingredients to the wet ingredients. Just before the flour is all combined, dump in your apple pieces coated in cinnamon/brown sugar and gently fold just until incorporated.
7. Fill muffin tins super full and bake for 5 minutes (in your preheated 425 oven) and then decrease temperature to 375 and bake for an additional 12-16 minutes.
8. Let cool before glazing. Glaze: Whisk together milk with 1/2 cup powdered sugar. Add the additional powdered sugar if needed. I always glaze one muffin and wait a few minutes to see if I want the glaze any stiffer.
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Ingredients
CINNAMON SUGAR TOPPING:
1/4 C. sugar
2 Tbsp. flour
2 tsp. cinnamon
3 Tbsp. butter room temperature
APPLE SNICKERDOODLE MUFFINS:
1 large apple peeled and chopped into small cubes
1 tsp cinnamon (for apples)
1/4 brown sugar packed (for apples)
3 C. flour
1 Tbsp. baking powder
1 tsp. cream of tartar
1 tsp cinnamon
1 tsp. nutmeg
3/4 tsp. salt
1/2 C. brown sugar packed
1/2 C. sugar
1/2 C. vegetable oil
2 eggs room temperature
1 C. sour cream
3 tsp. vanilla extract
GLAZE:
2/3 C. powdered sugar
1 Tbsp. milk
Instructions
1. Preheat oven to 425 degrees and line muffin tins with liners.
2. Topping: Combine all ingredients until they form a crumbly mixture. Set aside.
3. In a small bowl, toss apple pieces with cinnamon and brown sugar. See aside.
4. In medium bowl, whisk together flour, baking powder, cream of tartar, cinnamon, nutmeg and salt.
5. In a stand mixer, combine down sugar, sugar, and oil. Scrape the bowl down as needed. Add eggs one at a time until combined. Add in sour cream and vanilla extract and mix again. From this point on, no over-mixing!
6. Slowly add in dry ingredients to the wet ingredients. Just before the flour is all combined, dump in your apple pieces coated in cinnamon/brown sugar and gently fold just until incorporated.
7. Fill muffin tins super full and bake for 5 minutes (in your preheated 425 oven) and then decrease temperature to 375 and bake for an additional 12-16 minutes.
8. Let cool before glazing. Glaze: Whisk together milk with 1/2 cup powdered sugar. Add the additional powdered sugar if needed. I always glaze one muffin and wait a few minutes to see if I want the glaze any stiffer.
link