Apple Muffins
Makes 12 muffins
  • 2½ cups (313 grams) plus ⅔ cup (83 grams) all-purpose flour, divided
  • 1½ cups (330 grams) firmly packed light brown sugar, divided
  • ¼ cup (57 grams) unsalted butter, melted
  • ¾ teaspoon (2.25 grams) kosher salt, divided
  • 1¼ teaspoons (3 grams) Pumpkin Pie Spice (recipe follows), divided
  • ½ cup (113 grams) unsalted butter, softened
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 1 teaspoon (5 grams) baking powder
  • ¼ teaspoon (1.25 grams) baking soda
  • ½ cup (120 grams) 2% plain Greek yogurt
  • 1½ cups (142 grams) chopped peeled Honeycrisp apples
  • 1 cup (120 grams) confectioners’ sugar
  • ¼ cup (60 grams) heavy whipping cream
  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with parchment or paper liners.
  2. In a small bowl, stir together ⅔ cup (83 grams) flour, ½ cup (110 grams) brown sugar, melted butter, ¼ teaspoon salt, and ¼ teaspoon Pumpkin Pie Spice until crumbly. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and remaining 1 cup (220 grams) brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  4. In a medium bowl, whisk together baking powder, baking soda, remaining 2½ cups (313 grams) flour, remaining 1 teaspoon (3 grams) Pumpkin Pie Spice, and remaining ½ teaspoon (1.5 grams) salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with yogurt, beginning and ending with flour mixture, beating just until combined after each addition. Fold in apples. Spoon batter into prepared muffin cups. Top batter with streusel.
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on wire racks.
  6. In a small bowl, stir together confectioners’ sugar and cream until smooth. Drizzle glaze onto cooled muffins.
Streusel topping can be made up to 3 days in advance and refrigerated until ready to use. These muffins freeze well and can be reheated once thawed. Let thaw for about 1 hour before heating.
Recipe by Bake from Scratch at