Recipe courtesy of Cooking Channel
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Apple-Vanilla Mini Muffins with Cider Glaze
Total:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min
Yield:
24 mini-muffins
Level:
Easy
Total:
50 min
Prep:
20 min
Inactive:
5 min
Cook:
25 min
Yield:
24 mini-muffins
Level:
Easy

Ingredients

Apple-Vanilla Muffins:
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • Large pinch freshly grated nutmeg
  • 1/3 cup light brown sugar
  • 4 tablespoons unsalted butter, softened
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 small apple, peeled, cored and cut into 1/4-inch pieces (about 1/2 cup)
Cider Glaze:
  • 2 cups apple cider
  • 1 small cinnamon stick
  • 2 tablespoons honey
  • 1 teaspoon confectioners' sugar

Directions

1. For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.

2. Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl. 

3. Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula. 

4. Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top. 

5. Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack. 

6. For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes. 

7. Dip the tops of the muffins in the glaze and serve.

Cook's Note

Small, crisp apples like Gala or Pink Ladies are perfect for these little muffins.

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