Apple Cinnamon Muffins

5 from 4 votes

With cinnamon, chunks of apples, & a sweet crumb topping with vanilla bean glaze, these Apple Cinnamon Muffins are the perfect way to start your day.

Prep Time25

Cook Time20

Total Time45

Course: Breakfast

Cuisine: American

Keyword: Apple Cinnamon, Breakfast, Muffins

Servings: muffins

Calories: 458kcal

Author: Mike Johnson

Ingredients

For the Brown Butter Crumb Topping:

115 g unsalted butter
55 g Domino® dark brown sugar
50 g Domino® Golden Sugar
1 teaspoon ground cinnamon
½ teaspoon coarse sea salt
125 g all-purpose flour

For the Apple Cinnamon Muffins:

115 g unsalted butter softened
110 g Domino® dark brown sugar
100 g Domino® Golden Sugar
2 large eggs (100 g)
120 g sour cream
2 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1½ teaspoon ground cinnamon
½ teaspoon coarse sea salt
60 g buttermilk
350 g chopped apples (about 2 medium apples)

250 g all-purpose flour

For the Vanilla Bean Glaze:

120 g Domino® powdered sugar
45 g heavy cream
1 teaspoon vanilla bean paste

Metric - US Customary

Instructions

Brown the butter for the crumb topping: Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a medium heat-proof mixing bowl, and set aside.
115 g unsalted butter
Preheat oven to 425°F (220°C). Spray a muffin pan with nonstick spray or line with cupcake liners.
Make the crumb topping: In a medium bowl, combine the Domino® Golden Sugar, dark brown sugar, cinnamon, salt, and melted brown butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

55 g Domino® dark brown sugar, 50 g Domino® Golden Sugar, 1 teaspoon ground cinnamon, ½ teaspoon coarse sea salt, 125 g all-purpose flour
Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, Domino® Golden Sugar, and dark brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

115 g unsalted butter, 110 g Domino® dark brown sugar, 100 g Domino® Golden Sugar, 2 large eggs, 120 g sour cream, 2 teaspoon vanilla extract
Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the buttermilk and chopped apples, and mix on low speed until everything is combined.
1 teaspoon baking powder, 1 teaspoon baking soda, 1½ teaspoon ground cinnamon, ½ teaspoon coarse sea salt, 60 g buttermilk, 350 g chopped apples, 250 g all-purpose flour
Spoon the batter evenly into each cup or liner, filling each to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some bigger chunks.
Bake for 5 minutes at 425°F (220°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (180°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.
Make the vanilla bean icing: whisk all of the ingredients together and drizzle over warm muffins.

120 g Domino® powdered sugar, 45 g heavy cream, 1 teaspoon vanilla bean paste

Notes

Muffins stay fresh stored at room temperature for 2-3 days.

For 6 jumbo muffins using a jumbo muffin pan, increase baking time to 28-29 total minutes: 5 initial minutes at 425°F (220°C) and 23-24 minutes at 350°F (180°C).

Nutrition