I'm not ready for pumpkin-flavored things just yet (and don't get me started on "pumpkin spice" flavors), but I am feeling all about the apples right now. Besides the walnut apple maple granola, throwing together a traditional apple crisp is fairly simple and results in the perfect late night snack or breakfast. If you want to spend a little more time in the kitchen, though, I recommend muffins. I made some last weekend for a get together at Jesus's brother's house. The recipe is straightforward, but the crumb topping takes these muffins to another level. They're like a glamorous comfort food.
Apple Crumb Muffins (I skipped the glaze as to appear more diabetes-friendly, but it sounds amazing) by Sally of Sally's Baking Addiction
Crumb topping (I had leftovers, so I'll be making an apple crisp soon!):
1/3 c brown sugar
1 tbsp granulated sugar
1 tsp ground cinnamon
1/4 c unsalted butter, melted
2/3 c flour
1/2 c unsalted butter, softenened
1/2 c brown sugar
1/4 c granulated sugar
2 large eggs
1/2 c yogurt (I used greek, but any plain yogurt or sour cream will work)
2 tsp vanilla extract
1 3/4 c flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 c milk
1 1/2 c diced apples (I used 1 1/2 large gala apples & I didn't peel mine)
1 c powdered sugar
3 tbsp heavy cream or milk
1/2 tsp vanilla extract
Make the crumb topping by combining all ingredients except flour in a medium bowl. Once mixed, stir in the flour until thick and crumbly. Set aside.
Preheat oven to 425. Spray muffin pan with nonstick spray or line with muffin cups...or do what I did, which is use foil-lined muffin cups on a baking sheet. (Just be careful with how full you fill your cups!)
In a medium bowl, beat butter on high speed until smooth and creamy (1 minute).
Add sugars and beat on high until creamed (2 minutes).
Add eggs, yogurt, and vanilla and beat on medium for about a minute until ingredients mix, then on high until everything is a uniform consistency.
In a large bowl, combine flour, soda, powder, cinnamon, and salt.
Pour wet ingredients into dry and slowly mix with a rubber scraper.
Add milk and stir until just combined.
Fold in apples.
Spoon batter into muffin tin. I had enough for about 14-15 regular muffins.
Press crumb topping into the tops of each muffin.
Bake at 425 for five minutes, then drop the oven temperature to 350 for 15-17 more minutes.
Make the glaze by whisking together all ingredients and drizzling over warm muffins.
Enjoy immediately or the next day!