The Pioneer Woman Tasty Kitchen
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Apple Raisin Cobblestone Muffins

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Level: Easy

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Description

Dense cinnamon muffins topped with sweet apples, raisins and glaze. Enjoy for breakfast—or dessert!

Ingredients

  • FOR THE DOUGH:
  • 2 packages (1/4 Oz. Packet) Active Quick Rise Yeast
  • 2 cups Skim Milk, Warmed
  • 4 whole Eggs
  • 1 cup Granulated Sugar
  • 1 teaspoon Kosher Salt
  • 4 ounces, weight Butter, Melted
  • 7 cups Flour, Divided
  • FOR THE COATING:
  • ¾ cups Butter, Melted
  • 1 cup Brown Sugar
  • 1 cup Granulated Sugar
  • ¼ cups Cinnamon
  • FOR THE FILLING:
  • ½ cups Raisins
  • ½ cups Golden Raisins
  • 2 whole Red Apples, Cored And Diced (I Leave Skin On)
  • FOR THE ICING:
  • 1 cup Powdered Sugar
  • 2 Tablespoons Milk

Preparation

In a large mixing bowl, mix together yeast with warmed milk. Add in the eggs, sugar and salt. Continue to mix in the melted butter and 3 cups flour. Add remaining flour until combined, trying not to overmix. Turn dough out into a greased bowl, cover and let rise until doubled in size.

Line a large muffin cups with liners or parchment paper. For the coating, put melted butter in one bowl, and combine brown sugar, sugar and cinnamon in a separate bowl. Pinch off 2-tablespoon-sized balls of dough, roll into a ball. Drop dough into melted butter, then into cinnamon sugar mixture. Place in the bottom of a muffin cup. Repeat until you have 3 balls in bottom of each cup.

For the filling, in a small bowl, mix together raisins with apples. Place 1 tablespoon of filling onto dough balls. Repeat making dough balls by adding 4 balls to the top of each muffin. Again, sprinkle with 1 tablespoon of raisin/apple filling.

When all muffins are ready, bake in a 350ºF oven for about 25 minutes. Remove and allow to cool.

For the icing, in a small bowl, whisk together powdered sugar and milk. Drizzle over muffins and enjoy!

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