Apple muffins with grated apple and streusel

Ingredients:

Streusel

• 3/4 cup premium flour
• 2/3 cup brown sugar
• 1 teaspoon ground cinnamon
• 0.5 tsp coarse salt
• 5 tablespoons unsalted butter, cut into pieces, at room temperature

Cupcakes

• 1 cup premium flour
• 1 teaspoon ground cinnamon
• 0.5 tsp baking powder
• 1/4 teaspoon of baking soda
• 1/4 tsp ground ginger
• 1/4 teaspoon coarse salt
• 0.5 cup granulated sugar
• 55 g unsalted butter at room temperature
• 1/4 cup brown sugar
• 1 teaspoon vanilla paste
• 1 large egg
• 1/3 cup sour cream
• 1/4 cup non-alcoholic apple cider (unfiltered apple juice without sugar)
• 1 medium apple, grated and juiced (about 1 cup)

Sugar-butter cream glaze

• 1 cup unfiltered apple juice without sugar
• 110 g unsalted butter at room temperature
• 1 teaspoon vanilla paste
• 0.5 tsp coarse salt
• 1/4 tsp maple extract
• 3 cups powdered sugar
• Special equipment: 8-Cavity Non-Stick Mini Loaf Muffin Pan

Preparation:

1. Preheat oven to 175°C.
2. Streusel:
   
   In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and mix with a fork or clean hands until it forms pea-sized pieces. Set aside.
3. Cupcakes:
   
   In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, ginger, and salt; set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar, butter, and brown sugar. Beat on medium speed until light and fluffy, 3–4 minutes. Add the vanilla and egg and beat until fully incorporated.
5. Reduce the speed to low, add the flour mixture, and mix until smooth. In a small bowl, combine the sour cream and apple juice until smooth, then add to the mixer bowl and beat until fully incorporated. Stir in the grated apples.
6. Spoon 1/4 cup of batter into each muffin tin. Tap the tin firmly on the countertop a few times to even out the batter. Sprinkle with streusel.
7. Bake until the streusel is crisp and a toothpick inserted into the center of the cake comes out clean, 25–30 minutes. Let the cakes cool completely in the pan, about 1 hour.
8. Cream glaze:
   
   Pour the apple juice into a small saucepan and bring to a boil over high heat. Continue boiling until reduced to about 1/4 cup, about 10 minutes. Let cool slightly, about 10 minutes.
9. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, vanilla, salt, and maple extract. Beat on medium speed until smooth and no more butter lumps remain, about 2 minutes. Reduce the mixer speed to low, add the powdered sugar and reduced apple juice, and beat until smooth. Transfer to a small serving bowl. Unmold the apple muffins and serve with the glaze.