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Ingredients:
Ingredients:
Cinnamon Streusel Topping:
2/3 cup all-purpose flour
1/4 packed brown sugar
2 Tbsp organic cane sugar
1 tsp ground cinnamon
5 Tbsp unsalted butter, melted
Apple Muffins:
2 cups All Purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup unsalted butter, softened
1 cup sugar
2 large eggs
1.5 tsp vanilla
1.5 c tart apples, peeled and diced
Vanilla Glaze
1/2 c powdered sugar - sifted
1.5 Tbsp whole milk
1/2 tsp vanilla
Directions:
In a small mixing bowl, whisk together the flour, brown sugar, cane sugar, and cinnamon until combined.
Stir in melted butter until incorporated, then use your finger to form thick crumbs. Set aside.
Preheat the oven to 425. Line a 12-cup muffin tin with paper liners or lightly grease with butter. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Set aside.
Using a stand up mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes.
Turn the mixer down to low, and add the eggs (one at a time), followed by vanilla, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed.
Add the flour mixture to the mixer along with the chopped apples, and switch to a spatula to mix until just combined. Be careful not to over mix. The batter will be very thick.
Divide batter between prepared muffin cups. Top with streusel, pressing the crumbs gently into the tops of the batter.
Bake at 425 for 5 minutes, then turn the oven temperature down to 350, and then continue baking for another 12-15 minutes, until the tops are golden and and the center is solid. Remove from oven and allow muffins to cool for a few minutes in the tin before transferring to a baking rack.
In a small bowl, whisk together glaze ingredients until smooth. Drizzle over the muffins.
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