WARNING: The recipe you are about to read is extremely delicious. Also, these muffins are beyond addicting. There is nothing “clean” or healthy about them, but they are SO GOOD I couldn’t resist sharing them with you! They are best served fresh out of the oven with some cinnamon coffee but they are also delicious warmed up in the micro for about 20 seconds a couple days later.
Either way…these are to DIE for!
Apple Crumble Muffins
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)
First, we make the 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.
Preheat oven to 425 degrees F. Line 2 muffin tins with 14 liners.
Next, the 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.
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.
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.
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!
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.
Remove and let cool in the pan for about 5 minutes then transfer to a wire rack. Truth be told, we ate one RIGHT away and it was sooooooooo good.