Apple Streusel Muffins

I picked up some apples for another recipe and had a few left over, so I went in search of something to make on the Taste of Home site. I've been a fan of Taste of Home since the 90s, and I've made over 150 recipes from their publications.   I was so excited to be chosen as a Volunteer Field Editor in 2015.

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
                        STREUSEL TOPPING:
     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.


Shared at The Weekend Potluck


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