The aroma of these Apple Cinnamon Roll Muffins baking is so incredible, you’ll have a crowd waiting in the kitchen for when you take them out of the oven. And baking them in the muffin tins, let’s them not only cook faster, but more thoroughly and evenly, so you end up with a fabulous muffin baked just right.
Makes: 24 muffins
1/2 cup milk, 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 Filling 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
Topping 2 Tbsp. butter, melted 2 cups powdered sugar 3 – 5 Tbsp. reserved apple juice 1/2 tsp vanilla extract