INGREDIENTS
Apple Filling:
3 Large Apples, peeled, cored and coarsely chopped
1 Tablespoon Lemon Juice
1/4 Cup Light Brown Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Allspice
Batter:
1-3/4 Cups All-purpose Flour
1-1/2 Teaspoons Baking Powder
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter, softened
8 Ounces Cream Cheese, softened
1-1/2 Cups Granulated Sugar
2 Teaspoons Vanilla Extract
2 Large Eggs
Crumb Topping:
1/4 Cup Unsalted Butter
1/2 stick, melted
1 Cup All-purpose Flour
1/4 Cup Light Brown Sugar, packed
1/2 Teaspoon Cinnamon
1/8 Teaspoon Allspice
Pinch Nutmeg
Glaze:
1 Cup Confectioner’s Sugar
1 Tablespoon Milk
1/2 Teaspoon Vanilla Extract
DIRECTIONS
[ol]
[li] Preheat the oven to 350 degrees. Line 12 Jumbo muffin cups with paper or foil liners. [/li][li] MAKE THE BATTER: In a large bowl, toss the apples and the remaining filling ingredients until evenly coated. Set aside.[/li][li] In a medium bowl, whisk together the flour, baking powder and salt. Set aside.[/li][li] With an electric mixer on medium speed (4), cream the butter, cream cheese, sugar and vanilla until light and fluffy, about 3 minutes[/li][li] Add the eggs, one at a time, beating well after each addition. [/li][li] On medium low speed, add the dry ingredients slowly and beat until smooth. [/li][li] Drain the excess liquid from the apple mixture. BY HAND, gently fold in the apple mixture just a few turns until evenly combined. Do not over mix.[/li][li] MAKE THE CRUMBS: In a medium bowl combine all the topping ingredients with your fingers forming large crumbs. Add more flour if too moist. [/li][li] PUT IT ALL TOGETHER: Add the batter to the top of each muffin cup. Sprinkle on the crumb topping and gently push into the batter. Push any loose crumbs back onto the muffin. Bake for 25-35 (25) minutes or until a tester comes out clean and the crumbs are golden brown. Cool 15 minutes in the pan and then remove to a tray to cool to room temperature. [/li][li] MAKE THE GLAZE: In a medium mixing bowl, whisk together all the glaze ingredients until smooth and pourable. If too thick add more milk. Drizzle on the cooled muffins in a back and forth motion. Let the glaze harden before serving.[/li][/ol]