Excellent muffins...moist and not too sweet! In this recipe, you cream the butter and sugar together for a tender, delicate crumb; use butter and plain yogurt for flavor and texture; and make enough batter to fill up the cups for big, shapely muffins that are light and fluffy and have a yummy streusel topping.
*Note: You can use unpeeled apples, if desired.
Adjust oven rack to lower middle position and heat oven to 375 degrees F. Mix flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt in medium bowl; set aside.
Beat butter and light brown sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Fold apples and walnuts into finished batter.
Cinnamon Streusel Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives (I find it faster to rub the butter into the dry ingredients with my fingers). The crumble topping should resemble small peas.
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Lightly sprinkle the tops with cinnamon crumble. Bake in preheated oven for 25 to 30 minutes or until muffins are golden brown and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil.. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.
Makes 12 regular sized muffins, or 6 jumbo.
For clean dispensing and uniform size, use an ice-cream scoop to fill muffin tins.
When baking less than a full muffin tin, fill empty compartments with water to ensure that heat is evenly conducted.
To avoid soggy bottoms in frut muffins--before adding fruit to the batter, spoon a tablespoon or so of batter into each greased muffin cup. Stir the fruit into the remaining batter, then divide the batter among the muffin cups with an ice cream scoop.
If you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe.
If you don't want to use the baked streusel topping; you can simply cinnamon-coat muffin tops--dip warm muffins in melted butter, then in mixture of one-half cup granulated sugar and two teaspoons cinnamon.
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|Serving Size: 1 Dozen (1970g)|
|Recipe Makes: 1|
|Calories from Fat: 2280 (46%)|
|Amt Per Serving||% DV|
|Total Fat 253.4g||338 %|
|Saturated Fat 110.7g||553 %|
|Monounsaturated Fat 71.3g|
|Polyunsanturated Fat 46.6g|
|Cholesterol 2503.4mg||770 %|
|Sodium 4357.8mg||150 %|
|Potassium 2831.9mg||75 %|
|Total Carbohydrate 570.1g||168 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 547.8g|
|Protein 138.6g||198 %|
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Calories per serving: 5009
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