Ingredients
Scale
- For the Muffin Batter:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 3/4 cup sour cream or Greek yogurt
- 1/4 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups Granny Smith apples, peeled and finely diced
- For the Cinnamon Swirl:
- 1/4 cup light brown sugar
- 1 teaspoon ground cinnamon
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preparation: Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with paper liners or spray generously with non-stick cooking spray. In a small bowl, mix the 1/4 cup brown sugar and 1 teaspoon cinnamon for the swirl and set it aside. In another bowl, combine the crumb topping ingredients by rubbing the cold butter into the flour and sugar with your fingers until coarse crumbs form. Keep the topping in the fridge until you are ready to use it. Peel, core, and dice your apples into small, uniform pieces about 1/4 inch thick.
- Cooking: Whisk the flour, sugars, baking powder, baking soda, salt, and cinnamon in a large bowl. In a separate medium bowl, whisk the melted butter, eggs, sour cream, milk, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix. Gently fold in the diced apples. Spoon one tablespoon of batter into each muffin cup. Sprinkle a teaspoon of the cinnamon swirl mixture over the batter. Top with the remaining batter until the cups are nearly full. Generously pile the chilled crumb topping over each muffin. Place the tin in the oven and bake at 425°F for 5 minutes. Without opening the oven door, reduce the heat to 350°F (177°C) and bake for another 15-18 minutes or until a toothpick comes out clean.
- Plating: Remove the muffin tin from the oven and let the muffins sit for 5 to 10 minutes. This allows the structure to set so they don’t break when you lift them. Transfer the muffins to a wire cooling rack. For a professional bakery look, you can whisk together a simple glaze of powdered sugar and a splash of milk to drizzle over the tops once they have cooled slightly. Serve warm with a pat of salted butter or enjoy them at room temperature with a hot cup of coffee.
- Cook Time: 45 minutes