with glaze! because glaze makes everything in life better.
I have kind of made the switch from pumpkin to apple. Except, these muffins have pumpkin AND apples. I was a tiny bit sad because the pumpkin in this recipe used up the last of my pumpkin. I'm thinking about buying more, but we are midway through November, so autumn is nearing it's end [sad face!] and I'm not sure how much more fall baking I'll be doing.
Ok. So here is the thing. I'm working on a letter of recommendation for a friend [harder than it seems. capturing her wonderful essence in words is not easy!] and I'm on my second admissions essay of the day, so my writing may be less than stellar. I have used up all of my creativity for the day on stuff that's kind of important to my future.
Also, I'm still trying to digest the half cheesecake that I ate on my birthday. So maybe it wasn't half of an entire cheesecake, but it was a lot and the best thing I've ever eaten. No joke, no exaggeration. I've been dreaming about it since Tuesday and I wish so badly that I could recreate it, but I'm sure that I won't be able to do that, so I won't even attempt. It would just be pure disappointment. There was something in the graham cracker crust that it made it the best I've ever eaten and it was topped with fresh whipped cream & strawberries plus strawberry sauce! ahhhhhhhh.
It's probably a little unfair that I just described the best cheesecake of my life but am giving you a recipe for muffins. I promise the muffins are really good though! I mean, they're not at the cheesecake's level, but they're still really amazing. For starters, there is pumpkin in the muffin batter so you know the texture & moisture is on point. Also, apples, a streusel/crumb topping and glaze. You can't go wrong. These are amazing.
Apple Streusel Muffins
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
6 tablespoons all-purpose flour
6 tablespoons quick oats
1/4 cup butter, melted
1/4 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla extract
2/3 cup canned pumpkin
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 cups all-purpose flour
1 Yellow Delicious apple, chopped small
6 tablespoons powdered sugar
1 tablespoon heavy cream
Preheat oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
In a small bowl, combine brown sugar, sugar, cinnamon, flour and oats. Add the melted butter and mix until the mixture forms coarse crumbs; set aside.
In a mixing bowl, beat butter, sugar and brown sugar until light and fluffy. Mix in eggs, vanilla extract and pumpkin and beat until smooth. Add in salt, baking powder, baking soda, cinnamon and flour and mix just until combined. Stir in chopped apples. Scoop the batter into the prepared pan, filling each liner about 3/4 full. Sprinkle a few tablespoons of the streusel mixture on top of each. Bake for 20-25 minutes. Cool in pan for at least ten minutes, then remove to a wire rack to cool completely. Shortly before serving, whisk together powdered sugar and heavy cream until smooth, then drizzle over each muffin.
Serve immediately or store in airtight container for up to 5 days.
(heavily adapted from: baked by rachel)
I'll eat one of these for breakfast along with another slice of that cheesecake...