Yes I know I missed another Monday blog post, but this time I swear I have an excuse…the plague. I want to start by thanking whom ever I caught this plague from…thank you…. This is exactly want I’ve always wanted the weekend before I go away. I ended up calling out of work and sleeping until almost 1 pm on Monday…guess I was a tad tired and or under the weather. Anyways besides having the plague, I’ve been busy trying to use up my apples before they go bad. I saw this recipe on Sally’s Baking addition and boy were they yummy (even though I forgot the glaze). These would be a great way to start your Mornings…I mean besides the gallon of coffee…pumpkin coffee that is.


Glazed Apple Crumb Muffins


Crumb Topping

1/3 cup light or dark brown sugar

1 Tablespoon granulated sugar

1 teaspoon ground cinnamon

1/4 cup unsalted butter, melted

2/3 cup all-purpose flour


1/2 cup unsalted butter, softened to room temperature

1/2 cup light or dark sugar

1/4 cup granulated sugar

2 large eggs, room temperature preferred

1/2 cup yogurt

2 teaspoons vanilla extract

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup milk (any kind)

1 and 1/2 cups peeled, chopped apple (2 small apples)


1 cup confectioners’ sugar

3 Tablespoons heavy cream (or milk for a less creamy texture)

1/2 teaspoon vanilla extract


1) First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

2) Preheat oven to 425F degrees. Spray a jumbo muffin pan with nonstick spray. See notes for using a standard size 12-count pan.

3) Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. 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 and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

4) In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.

5) Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

6) Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes.

7) Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.

*For 14-15 standard size muffins, reduce baking time to 20 total minutes: 5 initial minutes at 425F and 15 minutes at 350F