Cinnamon apple muffins

Ingredients

• 2 medium apples, peeled and finely diced
• 2 cups all-purpose flour
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground allspice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 2 large eggs
• 3/4 cup light brown sugar, packed
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup sour cream
• 1 tsp pure vanilla extract
• 1 cup powdered sugar, sifted
• 3 tbsp whole milk
• 1/2 tsp pure vanilla extract (for glaze)

Steps

1. 1

   1. Preheat the oven to 190°C (375°F) and line a 12-cup muffin tin with paper cases. Whisk together the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt in a large bowl.

2. 2

   2. In a separate bowl, whisk the eggs and brown sugar until combined, then stir in the melted butter, sour cream, and vanilla extract until smooth.

3. 3

   3. Pour the wet ingredients into the dry and fold gently with a spatula until just combined — a few streaks of flour are fine. Fold in the diced apple without overmixing.

4. 4

   4. Divide the batter evenly among the muffin cases, filling each about three-quarters full. Bake for 20–22 minutes until golden brown and a skewer inserted in the centre comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.

5. 5

   5. While the muffins cool slightly, whisk together the powdered sugar, milk, and vanilla extract until a smooth, pourable glaze forms. Add a little more milk if it is too thick.

6. 6

   6. Once the muffins are just warm, drizzle the glaze generously over the tops and serve immediately.