Apple Cinnamon Roll Muffins

Apple Cinnamon Roll Muffins

Apple pie meets cinnamon rolls in this Fall treat that you won’t want to miss out on. I mean really, is there anything quite like a fresh out of the oven cinnamon roll drenched with glaze or a slice of perfectly sweetened and spiced homemade apple pie? With that said, they were made to go together. These are what Fall baking is all about.

With these I decided to shred the apples in them for a few reasons. My Grandma would shred the apples in her apple pie so they’d all cook through, so I decided to adapt that method because I definitely wanted soft apples in these. Second I wanted to be able to remove some of the juices without having to add another step and cooking the liquid off so what better than to shred and squeeze (by hand) some of the juices out. It also seems faster than chopping for some reason. Maybe I’m just a slow chopper, but I’ve got grating down with all the cheese we consume around my house (and who knows why I never get out the grater attachment on the food processor – it seems like too much work :). The first time I made these I mixed the apples with the sugars before spreading over the bread layer and didn’t juice them quite as much and seriously what a runny mess, still tasty but a much messier method, so be sure to extract some of the juices before layering them on and don’t mix the sugars with the apples (bad idea). It may seem like a strange step to juice the apples but I believe it’s an important one. It also works out conveniently anyway because I just added it to the glaze rather than adding another ingredient like milk or cream.

Ingredients

  • 1/2 cup milk (I used 1%), warmed to 110 degrees
  • 1 3/4 tsp active dry yeast
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp vegetable oil
  • 2 Tbsp butter, melted
  • 3 - 3 1/4 cups all-purpose flour
  • 2 cups (slightly packed) peeled and grated Granny Smith apples (from about 3 medium)
  • 2 tsp lemon juice
  • 3/4 cup packed light-brown sugar
  • 1 Tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup butter, halfway melted
  • 2 Tbsp butter, melted
  • 2 cups powdered sugar
  • 3 - 5 Tbsp reserved apple juice
  • 1/2 tsp vanilla extract
Read the whole recipe on Cooking Classy