Ingredients:

  • 2 large Granny Smith apples, peeled and finely diced (350g)
  • 2 tbsp granulated sugar (25g)
  • 1 tsp ground cinnamon
  • 2 cups all-purpose flour (250g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light brown sugar, packed (100g)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, melted and cooled (115g)
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 3/4 cup full-fat sour cream (180g)
  • 1/4 cup light brown sugar (50g)
  • 1 tsp ground cinnamon
  • 1 cup powdered sugar (120g)
  • 2 tbsp whole milk (30g)
  • 1/2 tsp vanilla bean paste

Instructions:

  1. Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with non-stick liners.
  2. In a small bowl, toss the finely diced Granny Smith apples with 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon. Let macerate for 10 minutes to develop a syrup.
  3. In a large mixing bowl, whisk together the flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, baking powder, and salt.
  4. In a separate medium bowl, blend the melted butter, eggs, vanilla extract, and sour cream until smooth.
  5. Gently fold the wet ingredients into the dry ingredients using a silicone spatula. Stop mixing as soon as no flour streaks remain; do not over-mix.
  6. Add the fruit. Fold in the macerated apples and any liquid they released until just distributed.
  7. Create the swirl. In a small bowl, mix 1/4 cup brown sugar and 1 tsp cinnamon.
  8. Layer the batter. Fill each muffin cup halfway, sprinkle with cinnamon sugar, then top with remaining batter.
  9. Bake for 20 minutes until the tops spring back and look golden brown. Let cool for 5 minutes.
  10. Whisk together the powdered sugar, milk, and vanilla bean paste. Drizzle the glaze over the warm muffins to create a shattering, crackly finish.