Servings
20 muffins
Prep Time
35 mins
Cook Time
1 hour 30 mins
Recipe by
Tara Teaspoon
Ingredients
Butter-Cooked Apples
| 4 tbsp | unsalted Plugrà butter |
| 1 lb 6 oz | apples, peeled, cored, and diced (3 cups chopped -- 3 to 4 medium apples) |
| ¼ tsp | ground cinnamon |
| ¼ tsp | granulated sugar |
Butter Streusel Topping
| 1 cup | all-purpose flour (128 g) |
| ¼ cup | light brown sugar |
| 1 tsp | ground cinnamon |
| ¼ tsp | salt |
| 6 tbsp | unsalted Plugrà butter, room temperature |
Apple Muffins
| 3¼ cups | all-purpose flour (416g) |
| 1 tbsp | baking powder |
| 1½ tsp | fine salt |
| 1 tsp | ground cinnamon |
| ¼ tsp | nutmeg |
| 6 tbsp | unsalted Plugrà butter, room temperature |
| 1¾ cups | granulated sugar |
| 1 | large egg |
| 2 | large egg yolks |
| 1 tsp | vanilla extract |
| 1 cup | whole milk |
| 1 batch | butter cooked apples (from above) |
Steps
| 1 |
For the Butter Cooked Apples: In a nonstick skillet over medium heat, melt butter, then add apples, cinnamon and sugar. Stir occasionally until the apples are very tender and starting to caramelize, about 15 minutes. Set aside to let cool (you can transfer them to a bowl and refrigerate them to speed the process).
|
| 2 |
Make the Butter Streusel Topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Cut in the butter using a pastry blender or clean fingers until the mixture is the texture of fine crumbs. Using your hands, squeeze together the mixture to form large clumps. Store, refrigerated, until ready to use.
|
| 3 |
Make the muffins: Heat oven to 400ºF. Line 2 standard muffin tins 20 muffin papers.
|
| 4 |
In a large bowl, whisk together the flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until smooth and light, about 3 minutes.
|
| 5 |
Add egg, egg yolks, and vanilla, and mix until well combined. Gradually mix in flour mixture, alternating with the milk, and mixing between each addition, beginning and ending with flour.
|
| 6 |
Remove bowl from mixer. Gently fold the cooled apples into the batter. Divide batter between muffin cups, each cup should have about 1/3 cup batter (5 to 6 tablespoons). Distribute streusel topping among muffins, gently pressing onto batter.
|
| 7 |
Bake 7 minutes at 400ºF then reduce oven temperature to 350ºF and continue to bake until light golden and cooked through, 21 to 22 more minutes. Cool in pan 5 minutes and then remove to a cooling rack.
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