Honeycrisp Apple Muffins with Maple Glaze

5 from 1 vote

Honeycrisp Apple Muffins with Maple Glaze

Honeycrisp Apple Muffins with Maple Glaze are the perfect combination of juicy apples and spiced crumble topping. These bakery style apple muffins are quick to whip up and makes a delicious and healthy snack or breakfast bite.

Prep Time12

Cook Time25

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 304kcal

Author: Donya Mullins

Ingredients

Muffins

1 ½ cups All Purpose Flour
½ cup Old Fashioned Oats
⅔ cup Brown Sugar packed
⅓ cup Vegetable Oil
1 cup Plain Unsweetened Yogurt
2 Eggs
1 teaspoon Baking Powder
1 Teaspoon Baking Soda
¼ teaspoon Salt
3 Teaspoons Ground Cinnamon
⅛ Teaspoon Ground Nutmeg
⅛ Teaspoon Ground Allspice
2 cups 1 LARGE Apple Honeycrisp Apples (peeled and diced into small cubes)

Streusel Topping

¼ cup Brown Sugar Lightly packed
¼ cup All Purpose Flour
¼ cup Old Fashioned Oats
4 Tablespoons Butter Cold
2 Teaspoons Ground Cinnamon

Maple Glaze

¾ cup powdered sugar
3-4 Tablespoons Maple Syrup

Instructions

Preheat the oven to 375 degrees fahrenheit.
In a large mixing bowl add flour, oats, brown sugar, baking powder, baking soda, spices, and salt. Mix just to combine.
Add in the oil, yogurt, and eggs. Mix batter well, until no clumps remain. Gently fold in the diced apples.
Line a 12 cup muffin tin with muffin liners.
Distribute the batter into muffin cups, using approximately ½ cup each. The muffin cups should be filled to the top.
In a small bowl, mix all the streusel ingredients together. The mixture should crumbly. Sprinkle about 1 tablespoon of streusel over each muffin, pressing it lightly into the muffin batter.
Bake for 22-25 minutes, or until a toothpick comes out clean
Meanwhile while the muffins are baking, mix the powdered sugar and 3 Tablespoons of maple syrup together. The glaze should be just thick enough to be able to drizzle over muffins, it should not be thin and runny. If glaze is too thick add more syrup 1 teaspoon at a time until the correct consistency is reached.
Let the muffins cool for 30 minutes, then drizzle maple glaze over the tops of each. Enjoy! These can be stored in an airtight container in the refrigerator for up to 4 days.

Notes

Recipe Variations And Substitutions:

You may substitute Honeycrisp apples with baking apples such as Granny Smith.
Yogurt can be replaced with Greek yogurt or sour cream.
Vegetable oil can be replaced with coconut oil.

How To Store: I recommend storing these muffins in an airtight container for 4 days. Just make sure they are completely cooled before putting them in the refrigerator.

Nutrition