One in 1,762 Isn’t Bad, Is It?


So here’s the first post to feature something sweet, but that isn’t the only thing that’s unusual.  This also represents Germany’s single palatable contribution to the world table, streusel.  What a gift, though!  All by itself it very nearly makes up for sauerkraut, the -wursts and Germany’s other unfortunate efforts to find something good to eat.

Streusel plays so well with baked goods, it’s a perfect companion for this week’s creation, Glazed Apple Crumb Muffins.  Each bite melts with buttery, cinnamon-y goodness – that’s the streusel.  Add bushels of fresh apples, and early autumn has its signature.

Tasting this is worth dieting for a year.  I ended up eating an entire muffin, after initially restricting myself to just a bite.  Impossible – it was just too good!  Some of you tried these already, and I’ll bring the rest to the office to share.  Please, save me from temptation!

This post has many premiers.  Apple Muffins are the first dessert item I’ve shown you, and the recipe is the first I’ve showcased which I found on a website, in this case, Sally’s Baking Addiction.  Also, for many of you, this will be the first truly interactive entry, allowing you not only to see and to read about my cooking, but to taste it too!

While this is my first sweet creation, I hope to bring you others in the months ahead.  This probably will be the last German entry, though.  Streusel pretty much cleans out Germany’s pantry for me, but at least the country departs with style.  Auf wiedersehen, Deutschland!

*****

Glazed Apple Crumb Muffins

For the Streusel:

  • ·    1/3 cup packed brown sugar
  • ·    1 tablespoon granulated sugar
  • ·    1 teaspoon ground cinnamon
  • ·    1/4 unsalted butter, melted
  • ·    2/3 cup all-purpose flour

For the Muffins*:

  • ·    1/2 cup unsalted butter, softened to room temperature
  • ·    1/2 cup packed brown sugar
  • ·    1/4 cup granulated sugar
  • ·    2 large eggs, preferably at room temperature
  • ·    1/2 cup yogurt
  • ·    2 teaspoons vanilla extract
  • ·    1 and 3/4 cups all-purpose flour
  • ·    1 teaspoon baking soda
  • ·    1 teaspoon baking powder
  • ·    1 teaspoon ground cinnamon
  • ·    1/2 teaspoon salt
  • ·    1/4 cup milk
  • ·    1 and 1/2 cups peeled, chopped apples**

For the Glaze:

  • ·    1 cup confectioners’ sugar
  • ·    3 tablespoons heavy cream
  • ·    1/2 teaspoon vanilla extract

Make the streusel – In a medium bowl, combine both sugars, the cinnamon and melted butter.  Using a rubber spatula, stir in the flour.  The streusel will be thick and crumbly.  Set aside.

Preheat the oven to 425 degrees.  Spray a jumbo muffin pan with non-stick spray.***

Make the muffins – Using a mixer, beat the butter on high speed until it’s smooth and creamy, about one minute.  Add the brown sugar and granulated sugar and beat on high until creamed, about two minutes.  Add the eggs, yogurt and vanilla extract.  Beat on medium speed for one minute, then turn up to high until the mixture is combined and uniform in texture.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon and salt.  Slowly pour the wet ingredients into the dry, while whisking.  Add the milk, gently whisking.  Fold in the apples with a wooden spoon.

Spoon the muffin batter into the tins, filling each tin just about to the top.  Press the streusel into the top of each muffin.

Bake for five minutes at 425 degrees, then, keeping the muffins in the oven, lower the temperature to 350 degrees and bake for 21 to 23 more minutes.

Make the glaze – while the muffins are baking, whisk together all the ingredients.  Drizzle over warm muffins.****

NOTES:

*I invited a special guest to the party, a splash (or two, or three) of Calvados, apple brandy from Normandy!  The taste pairs perfectly with the apples, and it helps to keep the muffins even moister.

**This works out to two small apples.  I used one Gala and one Granny Smith, the combination adding a subtle sweet-tart element.

***Or, you can use paper muffin liners, as I did.

****Do this as soon as possible after taking the muffins from the oven.  The warmer the muffins, the more completely the glaze will melt into every nook and cranny.  Mmmm!

 

 

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