Harvest Apple Muffins

Celebrate the flavors of the fall season! Our recipe, made with The Farmer's Cow Milk and Eggs, is perfect for an after-school snack with a cold glass of milk.

Yield: 12 muffins

Ingredients

Crumb Topping

• 1/3 cup packed brown sugar
• 1 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 cup unsalted butter, melted
• 2/3 cup all-purpose flour

Muffins

• 1 + 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 The Farmer’s Cow large eggs, at room temperature
• 1/2 cup yogurt or sour cream, at room temperature
• 2 tsp pure vanilla extract
• 1/4 cup The Farmer’s Cow milk, at room temperature
• 1 + 1/2 cups peeled & chopped apples (1/2-inch chunks; you need about 2 medium apples)

Vanilla Icing (Optional)

• 1 cup confectioners’ sugar
• 3 tbsp The Farmer’s Cow milk
• 1/2 tsp pure vanilla extract

Instructions

1. Preheat oven to 425 degrees. Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. NOTE: You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside.
2. Prepare the crumb topping by mixing the sugars and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
3. Prepare the muffin batter by whisking the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy (it’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients and beat until no flour pockets remain. Fold in the apples.
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
7. While the muffins are cooling, prepare the icing by whisking all of the icing ingredients together and drizzle over muffins before serving.

Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to one week.

Date Posted: September 15, 2023

• Milk
• Eggs