Equipment
Ingredients
For Muffins
- 2 cups Flour
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 1 tsp Cinnamon
- ½ cup Sugar
- ¼ cup Brown sugar packed
- ½ cup Butter melted
- 2 large Eggs
- 1 tsp Vanilla extract
- ½ cup Milk
- 1½ cups apples (about 2 medium apples)
For Crumb Topping
- ½ cup Flour
- ⅓ cup Brown sugar packed
- ½ tsp Cinnamon
- ¼ cup Butter softened
Instructions
- Preheat the oven to 350°. Line a muffin pan with paper liners or spray with nonstick cooking spray.
- Peel, core, and dice the apples.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In another large mixing bowl, beat together the sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
- Gently fold in the diced apples.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the crumb topping. Add the softened butter and mix with a fork or your fingers until the mixture looks like coarse crumbs.
- Divide the muffin batter evenly among the muffin cups, filling each about three-quarters full.
- Sprinkle the crumb topping over each muffin.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for a few minutes and then transfer them to a wire rack to cool completely.
Notes
Storage: Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. You can also freeze muffins in a freezer bag for up to two months.
