APPLE PIE STREUSEL MUFFINS

APPLE PIE STREUSEL MUFFINS adapted from OMG CHOCOLATE DESERTS I made this batch using a Texas size muffin pan, but find they are better as regular size because they are so rich and filling.

CINNAMON STREUSEL TOPPING
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon QUALITY cinnamon

• In a small bowl, whisk together flour, sugar, brown sugar and cinnamon, add melted butter and stir with a fork until crumbly and set in the fridge until ready to use.

MUFFINS
2 cup all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 1/2 teaspoons QUALITY ground cinnamon
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup vegetable oil
1 teaspoon PURE vanilla extract
1 ½ cups COMSTOCK apple pie filling, chopped small

• Preheat the oven to 400°.
• Line standard muffin pan with paper liners and set aside.
• Prepare streusel topping and set aside.
• In a large bowl stir together flour, baking powder, salt, cinnamon and nutmeg, then set aside.
• In a medium bowl, whisk together eggs and granulated sugar until combined.
• Whisk in yogurt, oil, and vanilla extract – mixture should be a pale yellow.
• Fold wet ingredients into dry ingredients and mix everything together by hand. The batter will be quite thick.
• Spoon batter into prepared muffin tins, filling less than two thirds.
• Tap the pan onto working surface to remove air bubbles.
• Add a heaping tablespoon of chopped apple pie filling on top of batter and gently press the apples into the batter.
• Reduce the heat to 375° and place pan in center of shelf.
• Bake about 19-22 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Honestly these are great without the glaze, but they are phenomenal with the glaze.

GLAZE
1 cup powdered sugar
1–2 Tablespoons milk

• Stir together powdered sugar and milk. If it’s too thin add more powdered sugar, if it’s too thick add more milk.
• Drizzle glaze over cooled muffins.