Ingredients
Scale
- ¾ cup (93 g) all-purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon ground cinnamon (optional)
- 4 Tablespoons (56 g) unsalted butter (melted)
- 2 cups (250 g) all-purpose flour
- 1 Tablespoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (1 stick or 113 g) unsalted butter (room temperature)
- ¼ cup sour cream (or Greek yogurt) (room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) milk (room temperature)
- 1 ½ cups diced apples (Granny Smith or Honeycrisp)
Instructions
- Preheat your oven to 400°F and line a muffin tin with paper liners.
- For the crumble topping, mix flour, brown sugar, granulated sugar, and cinnamon in a bowl. Add melted butter and combine until clumps form; set aside.
- In another bowl, whisk together flour, baking powder, salt, and cinnamon for the muffins.
- In a large mixing bowl, cream together butter and sugars until fluffy. Beat in eggs one at a time. Mix in sour cream and vanilla until smooth.
- Gradually add dry ingredients to the wet mixture, alternating with milk until just combined. Fold in diced apples gently.
- Fill muffin cups three-quarters full and top generously with crumble mixture.
- Bake for 20 minutes or until golden brown and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (90g)
- Calories: 230
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Experiment by adding nuts or dried fruits for extra texture. For a healthier option, substitute half the all-purpose flour with whole wheat flour.