Recipe courtesy of Cooking Channel
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
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.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Cinnamon Sugar Mini Pancake Muffins

Recipe courtesy of Bobby Flay

Matt's Lemon Blueberry Muffins

Recipe courtesy of Matt Armendariz

Mini Raspberry Tarts

Recipe courtesy of Julia Baker

Morning Glory Muffins

Recipe courtesy of Cooking Channel

Gooey Chocolate Muffin

Recipe courtesy of Cooking Channel

Apple Bread Pudding

Recipe courtesy of Michael Symon

Cantaloupe Jam with Vanilla

Recipe courtesy of Marisa McClellan

Apple Peach Cobbler

Recipe courtesy of Patti LaBelle

Laura's Sausage-and-Apple Hash

Recipe courtesy of Laura Vitale

On TV

So Much Pretty Food Here