Ingredients
Scale
- For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, cold and cubed
- For the Muffin Batter:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 cups Granny Smith apples, peeled and finely diced (about 2 medium apples)
Instructions
- Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners or grease them thoroughly with non-stick spray. Prepare your apples by peeling, coring, and dicing them into small, uniform pieces to ensure they bake evenly.
- In a small bowl, whisk together the 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture looks like coarse sand with a few pea-sized clumps. Set this aside in the refrigerator to keep it cold.
- In a large mixing bowl, whisk together the 2 cups of flour, granulated sugar, 1/4 cup brown sugar, baking powder, 1 teaspoon cinnamon, and salt. Ensure there are no large clumps of brown sugar remaining in the mix.
- In a separate medium bowl, whisk the eggs until lightly beaten. Stir in the melted butter, milk, and vanilla extract. Whisk vigorously until the mixture is well combined and smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop mixing just before the flour is fully incorporated. Add the diced apples and fold them in gently. Do not overmix, as this leads to tough muffins.
- Spoon the batter into the prepared muffin tin, filling each cup to the very top. This helps create that bakery-style dome. Generously sprinkle the chilled crumble topping over each muffin, pressing it down slightly so it sticks to the batter.
- Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C). Continue baking for another 15 to 18 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for 5 to 10 minutes. This helps the structure set. Transfer them to a wire rack to cool completely. Enjoy them warm for the best experience.
- Cook Time: 45 minutes