Ingredients: |
Ingredients: For the Crumble Topping:
1/3 cup light brown sugar
1 tbsp granulated sugar
1 tsp ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all purpose flour
For the muffins:
1/2 cup butter, room temp
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup sour cream (or yogurt)
2 tsp vanilla extract
1 & 3/4 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1/4 cup milk
1 & 1/2 cups peeled and chopped apples (I used Granny Smith)
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Directions: |
Directions:1. Crumb topping: in a small bowl, whisk together the brown sugar, white sugar, cinnamon and melted butter. Add in the flour and "chop" in with a spatula. You want the topping to be thick and crumbly. I found I needed to add a bit more flour to achieve this consistency. Set aside.
2. Preheat oven to 425 degrees F. Line 2 muffin tins with 14 liners.
3. Muffins: In the bowl of a stand mixer with the paddle attachement (or in a medium bowl with a hand mixer) beat the butter until it is nice a fluffy (about 1 minute). Add the sugars and beat for another 2 minutes or until fully creamed together. Scrape down the sides of bowl and bottom a couple times just to make sure everything is fully integrated.
4. Add the eggs, sour cream and vanilla and beat on high speed for about 2 minutes or until everything is combined evenly. Again, make sure to scrape down the sides of the bowl and the bottom of the bowl a couple times.
5. In a large bowl, using a wooden spoon, stir together the flour, baking soda, baking powder, cinnamon and salt. Add the wet ingredients to the dry and mix together with a whisk. Add the milk and gently combine with the whisk. Fold in the apples with a wooden spoon.
6. Spoon the batter between the 14 liners, filling them almost all the way to the top. Press a generous amount of the crumb topping on each. Don't be shy with this, this is one of my favorite parts of the muffin!
7. Bake for 5 minutes at 425 then reduce the heat to 350 and bake for about 18-20 minutes, watching them after the 18 minute mark. I took mine out a little early, but if you want a really dark golden crumbly top, leave in for the 20 minutes.
8. Remove and let cool in the pan for about 5 minutes then transfer to a wire rack |
This recipe for Apple Crumble Muffins is from