Saturday, March 17, 2012

Apple Raisin Cobblestone Muffins

I saw this the day it was posted on Sugary Sweets blog and made them THAT day! I got 12 jumbo muffins and 24 regular sized muffins, so this makes A LOT! They freeze well, though, so you can have some now and some when company comes! They are supposed to be a Panera copycat recipe, but I haven't tried the Panera ones.  Everyone LOVED these. 
Apple Raisin Cobblestone Muffins

For the Dough:
4 eggs
1 cup granulated sugar
1 tsp kosher salt
2 cup skim milk, warmed
4 oz butter, melted(1 stick)
7 cup flour, divided
2 pkg (0.25oz each) quick rise yeast(4 1/2 tsp)

For the Coating:
3/4 cup butter, melted
1 cup brown sugar
1 cup granulated sugar
1/4 cup cinnamon

For the Filling:
2 apples, cored and diced (I leave skin on)
1/2 cup raisins
1/2 cup golden raisins

For the Icing:
1 cup powdered sugar
2 Tbsp milk

In 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 over mix.

Turn dough out into a greased bowl, cover and let rise until doubled in size.

Line large muffin cups with liners or parchment paper. Put melted butter in one bowl, and combine brown sugar, sugar and cinnamon in a separate bowl. Pinch off 2 Tbsp sized balls of dough, roll into a ball. Drop dough into melted butter, then into cinnamon sugar mixture. Place in bottom of muffin cup. Repeat until you have 3 balls in bottom of each cup.(make smaller dough balls for the regular size muffins)

In small bowl, mix together raisins with apples. Place a tablespoon of filling onto dough balls. Repeat making dough balls by adding 4 balls to the top of each muffin. Again, sprinkle with 1 Tbsp of raisin/apple filling. When all muffins are ready, bake in a 350 degree oven for about 25 minutes.

Remove and allow to cool. In small bowl, whisk together powdered sugar and milk. Drizzle over muffins and enjoy!

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