4heaping cupspeeled and chopped apples (about 4 apples)
For the Icing
For the Apple Filling
Peel and cut apples into slices. Then cut each slice into ¼ inch pieces. Measure out 4 heaping cups of apple pieces.
Add the apple pieces to a sauce pan and toss them with ¼ cup of granulated sugar and 1 tablespoon of ground cinnamon.
Cover the apples and heat them over medium low heat until the juices have released and the apples are tender.
Once the apples have cooked, remove them from the heat and allow them to cool while working on the rest of the muffin.
For the Muffin Batter
Start by creaming 1 cup of packed, light brown sugar, 1 cup of granulated sugar and ¾ cup (1.5 sticks) butter together.
Then mix in 3 cups of flour, 1 teaspoon of cinnamon and ½ teaspoon of salt.
Set aside ¾ cups of the mixture in a small bowl.
Mix 1 teaspoon of baking soda into 1 cup of buttermilk. To the larger amount of dry ingredients, mix in the buttermilk/baking soda mixture, 1 egg and 2 teaspoon of vanilla.
For the Crumb Topping
To the smaller set aside amount of dry ingredients, add 2 tablespoon of softened butter, ½ cup of packed, light brown sugar and 2 teaspoon of ground cinnamon.
Assembling the Muffins
Preheat the oven to 350 degrees.
Line a muffin tin or cupcake pan with liners and spoon 1 tablespoon of batter into the liner.
Then add a spoonful of apple pieces over the batter, about 6-8 pieces.
Next add 1 tablespoon of batter over the apples.
Lastly add 2 teaspoon of crumb topping over the batter.
With a toothpick slightly swirl the crumb topping into the batter, but do not mix all the way. It only needs two swirls or so. Less is more.
Bake the muffins at 350 degrees for 27-29 minutes. 28 minutes seems to be the sweet spot. When a toothpick comes out from the centers with a few moist crumbs, but no raw batter, they are done.
Let the muffins cool in the pan for 10 minutes and then transfer them to a cooling rack to completely cool.
If you desire a royal icing glaze for the muffins, mix ½ cup of powdered sugar with 2 teaspoon of heavy cream. The consistency should be very thick and drizzle off of a spoon very slowly. If it is too dry add more cream a little at a time.
With a spoon, go back and forth over the muffin tops with the icing until your desired amount has been applied. Let the icing dry for 10 minutes or so before serving.
The muffins will stay fresh for up to 5 days in an airtight container.