Fall is just around the corner, and that calls for a little bit of spice, and a lot of everything nice. It also calls for baked goods which evoke warm and fuzzy memories for the cool mornings ahead. To keep with the ‘Best Of’ theme for the month, here’s one of the best muffin recipes even the pickiest of eaters can’t refuse: Apple Crumb Muffins.
These delicious muffins use the best ingredients of the season: a mixture of sweet Pink Lady and tart Granny Smith apples, cinnamon, cardamom and, of course, sugar. The muffins come together quickly and bake in under 30 minutes. These muffins make fantastic breakfast treats, after school snacks, or as a nice addition to bring to the next potluck brunch. They freeze well too!
THE BEST APPLE CRUMB MUFFINS
Crumb Mix Ingredients:
⅓ cup brown sugar
1 tb granulated sugar
1 tsp cinnamon
¼ cup unsalted butter (melted)
⅔ cup all-purpose flour
½ cup unsalted butter (softened)
½ cup dark brown sugar
¼ cup granulated sugar
2 eggs, room temperature
½ cup sour cream
2 tsp vanilla extract
1 ¾ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
¼ cup milk
2 small apples, chopped
Preheat oven to 425 degrees and grease muffin pan.
In a small bowl, make the crumb topping. Combine both sugars, cinnamon and melted butter. Fold in the flour until it’s all coated. The mixture will be thick. Set aside.
Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Set aside.
In the bowl of a stand mixer with the paddle attachment, or with handheld beaters, beat the butter on high until smooth. Add the sugars and beat on high until combined. Add the eggs one at a time, the sour cream and vanilla extract. Beat on medium speed for one minute until the texture is smooth.
Add the dry ingredients and beat on low speed, being careful not to over mix. Add the milk and combine on low speed. Gently fold in the apples.
Spoon the muffin batter into the muffin pan’s cups, filling each cup to the top. Top with the crumb topping being sure to pat the topping down to ensure it stays on the muffin.
Bake for 5 minutes and then turn the temperature down to 350 degrees and bake for another 20-25 minutes. The muffins should be golden on top, and a toothpick stuck in the middle should come out clean.
Let cool off a bit and enjoy!