Categories: Breakfast
Ingredients
- Batter:
- 2 apples, peeled, seeded and cut into 1/2" dice
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
- Juice of 1/2 lemon
- 1 3/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 2 large eggs
- 6 tbsp unsalted butter, melted
- 1/2 cup plus 2 tbsp milk
- Glaze:
- 2/3 cup confectioners' sugar, sifted
- Splash of pure vanilla extract
Directions
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Preheat the oven to 375. Line a 12-cup muffin tin with paper liners.
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Make the muffins: Heat a medium nonstick skillet over medium-low heat. Add the apples, brown sugar, and cinnamon and saute until the apples are tender, about 5 minutes. Remove from the heat and stir in the lemon juice. Set aside.
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In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt. Add the eggs, butter and milk and stir with a fork until the batter is just combined, with no visible traces of flour. Carefully fold in the apples.
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Spoon the batter into the prepared muffin tins. Bake 18-20 minutes, until the tops are golden and a skewer inserted comes out mostly clean. Transfer the tray to a wire rack and let the muffins cool while you prepare the glaze.
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Make the glaze: Combine the confectioners’ sugar, vanilla and 4 tsp water in a small bowl. Whisk until smooth. Drizzle over the muffins. Let the glaze set for 15 minutes before serving.