Ingredients
The Muffins:
- 1 medium apple cut into chunks
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter soft
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar
- 1 tablespoon granulated sugar
- 1 tablespoon milk
The Crumb Topping:
- 2 tablespoons brown sugar
- 1/2 tablespoon granulated sugar
- Pinch of ground cinnamon
- 1 tablespoon unsalted butter melted
- 2 tablespoons all-purpose flour
Instructions
- Preheat the oven to 425°F and spray a 6-hole muffin pan with nonstick spray.
- Peel the apple and cut into ½-inch-thick chunks.
- In a large bowl, combine the flour, baking soda, baking powder, cinnamon, and salt, and whisk well. Set aside.
- For 2 minutes, beat the butter and both sugars together on high speed in a stand mixer fitted with a paddle attachment.
- Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute until the mixture is creamy and combined.
- Add the dry ingredients and milk to the wet ingredients, and beat for an additional 2 minutes.
- Fold the apples into the batter and set aside.
- To make the crumb topping, combine the brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir in the melted butter and gently mix in the flour until you get large crumbs.
- Spoon the batter into each cup and fill all the way to the top.
- Spoon the crumble topping on each muffin.
- Bake the muffins for 5 minutes at 425°F, then reduce the oven temperature to 350°F. Bake for 15 minutes. Allow the muffins to cool for 5 minutes in the muffin pan before removing them.
