Apple Crumble Muffins

Here's an excellent recipe for a apple crumble muffins. My mom requested a dessert with apples (since we had so many). Hard to resist such a beautiful muffin! The actual muffin tasted healthy, but the delicious topping and glaze gave it a sweet twist.
I added oats to the topping, but if that not your thing you can leave it out. A great summer snack!

Apple Crumble Muffins Recipe:
for the crumble topping
50g cold butter, cubed.
1/2 cup all-purpose flour
4 tbsp firmly packed brown sugar
1 tsp ground cinnamon
1/2 cup rolled oats
1 pinch of salt

for the muffin
2 cups all-purpose flour
2 tsp baking powder
1 cup sugar
3 eggs
1/4 cup unsweetened natural yogurt
1/3 cup milk
1/3 cup veg oil
1/2 tsp ground cinnamon
2 medium size apples (cored and diced)

Preheat the oven to 180°C.
Combine all the ingredients for the crumble together to make crumble. Use your hands as necessary. Set aside.

In a large bowl, add eggs , yogurt, vegetable oil, sugar and mix well.
Sieve the flour, baking powder and ground cinnamon into another bowl. Add the dry ingredients into the egg mixture. Stir until all the ingredients are combined.
Gently fold the apple into the muffin mixture. Spoon the mixture into the muffin cases (only fill up to 70%), sprinkle the top with crumble. Place the cases on a oven tray and bake for 15 -20 minutes until the crumble turns golden brown. Let cool and drizzle with milk glaze.

Milk Glaze Recipe
1 1/2 cups confectioner's sugar, sifted
3 teaspoons milk

Whisk together ingredients until smooth. Use immediately.
 
Makes 12 muffins.

Boston Cream Pie Cupcakes

 
The following recipe I chose for three reasons:
1. The cupcakes are one of Martha Stewart's favorite, and she has good taste.
2. I just got a new mini muffin silicone pan (unlike my old one that is hard to use without lining it with paper), so I wanted a recipe that the muffins need to be taken out of the pan.
3. The looked delicious!

I have the recipe in my Martha Stewart's Cupcakes book, but they are also on her website. I'm glad I didn't read the reviews before making them, because some weren't so positive... I don't know what happened to some of the reviewers cupcakes - mine were extraordinary! The cupcakes were quite a production I must say. Of course the fact that I dropped the vanilla cream on the floor and on myself didn't help! But after the mess was cleaned up, I was able to enjoy these amazing cupcakes.

Glazed Doughnut Muffins

When I saw this recipe on mybakingaddiction.com I knew I had to make them. We had guests coming so it was a perfect excuse to bake some muffins. The muffins are amazing! They were all gone really fast. It was a great sweet snack to serve.

The actual muffins was really nice, I like that it has spices in it, and topped with the glaze was perfect. My dog, Shiloh, was watching me the whole time I was baking. He couldn't keep his eyes off the ready muffins!

Glazed Doughnut Muffins Recipe:

For the Batter
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 to 1 ¼ teaspoons ground nutmeg, to taste (I used ¾)
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions
1) Preheat the oven to 425°F. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
2) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars till smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, nutmeg, cinnamon, salt, and vanilla.
5) Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
6) Spoon the batter evenly into the prepared pan, filling the cups nearly full.
7) Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
8.) In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
9.) When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my muffins twice.
10.) Serve warm, or cool on a rack and wrap airtight. Muffins will keep at room temperature for about a day.

Recipe adapted from: King Arthur Flour