These muffins caught my eye, I'm such a sucker for a streusel topping. The only changes I made to the recipe was to use caramel extract in the glaze instead of vanilla, and whole milk instead of the 2%. The texture reminds me more of poundcake than muffins, but I'm fine with that. They made great lunch box treats and along side my morning coffee. Thanks so much to Dulcy G for sharing the recipe!
* Exported from MasterCook *
Apple Streusel Muffins
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup butter -- melted
1 1/4 teaspoons vanilla extract
1 1/2 cups peeled chopped tart apples- used Granny Smiths
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon cold butter
3/4 cup confectioners' sugar
2 to 3 teaspoons 2% milk -- used whole milk
1 teaspoon butter -- melted
1/8 teaspoon vanilla extract- used caramel extract
1 Dash salt
Preheat oven to 375°. Whisk together first five ingredients. In another bowl, whisk together eggs, melted butter and vanilla; add to flour mixture, stirring just until moistened (batter will be stiff). Fold in apples.
Fill greased or paper-lined muffin cups three-fourths full. For topping, mix brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Cool 5 minutes before removing from pan to a wire rack to cool. Mix glaze ingredients; drizzle over tops. Yield: 1 dozen.