Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 large egg
- ½ cup whole milk
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups peeled and finely diced apples (Granny Smith or Honeycrisp)
- ½ cup brown sugar, packed
- 1/3 cup all-purpose flour
- ¼ cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them thoroughly with non-stick cooking spray. Peel and dice your apples into small, uniform pieces about 1/4 inch thick to ensure they soften evenly during the short baking time.
- In a large mixing bowl, whisk together the 1 ½ cups of flour, granulated sugar, baking powder, cinnamon, and salt. Ensure there are no large clumps of flour or cinnamon so the leavening agents distribute evenly throughout the batter.
- In a separate medium bowl, whisk the egg until light. Pour in the milk, vegetable oil, and vanilla extract. Whisk these ingredients together until they are fully emulsified and the mixture is smooth.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Fold in the diced apples until they are evenly distributed throughout the batter.
- In a small bowl, combine the brown sugar, 1/3 cup flour, and 1 teaspoon of cinnamon. Add the cold, cubed butter. Use a fork or a pastry cutter to mash the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter pieces should be about the size of peas.
- Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Generously sprinkle the brown sugar streusel over the top of each muffin, pressing down slightly so it sticks. Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
- Cook Time: 40 minutes