Apple-Vanilla Mini Muffins With Cider Glaze
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
44
Spice
61
Sweetness
58
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt (fine)1 cup
Light Brown Sugar4 tbsps
Unsalted Butter (softened)1 tsp
Pure Vanilla Extract1 large
Egg1 cup
Sour Cream2 cups
Apple Cider1 small
Cinnamon Stick2 tbsps
Honey1 tsp
Sugar (confectioners')Directions:
1
Line a mini-muffin tray with your favorite liners
2
For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack
3
Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl
4
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)
5
Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed
6
Add the egg and beat until incorporated (don't worry if the batter curdles)
7
Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour
8
Fold in the apples using a spatula
9
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
10
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
11
Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack
12
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
13
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
14
Discard the cinnamon stick and remove from the heat
15
Whisk in the confectioners' sugar and transfer to a small bowl
16
Let sit until slightly set but still warm, about 3 minutes
17
Dip the tops of the muffins in the glaze and serve