There is something about apple cider that signals the official start of Fall. When I started thinking about this muffin my goal was to put all of those flavors, and essentially that Fall feeling, into one delicious baked treat.
Be ready, when you make these muffins your entire house will fill up with the sweet scent of Fall and it is just lovely. With the use of pumpkin pie spice in the crumb, you cannot deny the seasonal flavors in every bite.
There are so many things that I love about this recipe, from the chunks of apples inside the muffin to the use of the crumb as an added surprise layer between the batter. Everything comes together effortlessly to make a flavorful treat that screams apples and Fall.
The grated apples really set this muffin apart. It keeps the muffins moist, sweet and jam packed with apple flavor. Easily converted into a bread or a crumb cake, you can do so many things with this recipe. But no matter what form you bake it in, you will want to grab a sweater, curl up on the couch and watch the leaves turn color.
- 1 ½ cup flour
- ¾ cup brown sugar
- 1 tsp pumpkin pie spice
- 8 tbsp unsalted butter melted
- ½ tsp salt
- 1 ½ cup flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup sugar
- 1 tsp cinnamon
- ½ tsp all spice
- 4 tbsp unsalted butter melted
- 1 large egg room temperature
- ½ cup vanilla yogurt
- 1 cup peeled apples grated – I used Fuji Apples
- 1 cups peeled apples diced into squares – I used Granny Smith Apples
- 1 cup powdered sugar
- 2 tbsp apple cider
- Preheat oven to 375 degrees F. Prepare a muffin pan with liners. Using a fork, combine the flour, brown sugar, pumpkin pie spice, butter and salt to make the crumb topping. Set aside for now.
- In a large bowl attached to a standing mixture with a paddle attachment combine the first 7 ingredients of your muffin cake, then slowly add your butter, egg, and yogurt. Mix on medium until thoroughly combined. The batter will be pretty thick at this point.
- Add in your grated apples and the associated liquid and mix until combined. Then remove your bowl from the mixture and with a spatula mix in your diced apples.
- Fill your muffin cups ½ way with half of your muffin batter. Then sprinkle a layer of your crumb mixture over the batter, and fill your muffin cups with the remaining muffin batter. Top with another layer of your crumb mixture.
- Bake for 20 minutes, turn your muffin pan and then bake for another 10 minutes.
- While your muffins are baking go ahead and prepare your glaze. In a small bowl using a fork mix your powdered sugar and apple cider until smooth. Remove your muffins from oven and let cool. Then drizzle your glaze on top.