Is this really the end of muffin week? Don't worry, I'm ending this muffin themed week with a bang - Apple Cinnamon Roll Muffins.
I first saw this recipe on cookingclassy.com and it looked so good that I just couldn't pass it up. When I read through the recipe, I realized that this was a yeast dough muffin recipe. I admit that I was a little nervous about how a cinnamon roll dough would translate into a muffin but it looked so good that I just had to try it. So here goes...
Apple Cinnamon Roll Muffins
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
Meanwhile, add sour cream, granulated sugar, salt, egg, vanilla extract, vegetable oil and melted butter to bowl of electric stand mixer. Add milk mixture.
Transfer to a lightly oiled bowl, cover with plastic wrap and allow to rise in a warm place until double in size (I like to place it in the oven with the light on), about 1 1/2 - 2 hours.
Brush top evenly with 1/4 cup butter and sprinkle with cinnamon sugar mixture and spread into an even layer.
Squeeze 6 Tbsp of the excess liquid from apples into mixing bowl by lifting and pressing grated apples against sides of bowl (or just squeeze in your hands) and reserve juice (you'll be using most of it for the glaze). Sprinkle strained apples evenly over cinnamon sugar layer.
Cut into 12 - 13 rolls and transfer each rolls to paper lined muffin cups (preferably using 2 - 12 hole muffin tins to allow muffin tops room to expand outward). Cover loosely with plastic wrap and allow to rest in a warm place 40 minutes, preheating oven to 375 during last 10 minutes of rising.
Brush tops of rolls lightly with butter, then bake in preheated oven 14 - 17 minutes until lightly golden and centers are no longer doughy.
Allow to cool slightly then drizzle with glaze and enjoy warm. In a mixing bowl whisk together 3 tbsp reserved apple juice, powdered sugar and 1/2 tsp vanilla extract. Add in more apple juice as needed 1 tsp at a time until desired consistency is reached.
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