Ingredients
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¾ cup (93 g) all-purpose flour
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¼ cup (50 g) packed light brown sugar
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2 Tablespoons granulated sugar
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1 teaspoon ground cinnamon (optional)
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4 Tablespoons (56 g) unsalted butter (melted)
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2 cups (250 g) all-purpose flour
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1 Tablespoon ground cinnamon
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½ teaspoon ground nutmeg (optional)
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1 ½ teaspoons baking powder
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½ teaspoon salt
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½ cup (100 g) packed light brown sugar
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¼ cup (50 g) granulated sugar
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½ cup (113 g) unsalted butter (room temperature)
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¼ cup sour cream or Greek yogurt (room temperature)
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2 large eggs (room temperature)
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1 teaspoon Vanilla Extract (Alcohol-Free)
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½ cup (120 ml) milk (room temperature)
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1 ½ cups diced apples (Granny Smith or Honeycrisp)
Instructions
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Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
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Make the crumble: whisk flour, brown sugar, sugar, and cinnamon together. Pour in melted butter and mix until clumps form. Set aside.
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In another bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
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In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs, sour cream, and Vanilla Extract (Alcohol-Free). Beat until combined.
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Add half the dry ingredients, mix lightly, then pour in milk. Mix again. Add the rest of the flour mixture and mix until just combined.
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Fold in diced apples.
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Divide batter into muffin cups, filling three-quarters full. Sprinkle with crumble topping.
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Bake for 20 minutes, or until a toothpick comes out clean.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use firm apples like Granny Smith or Honeycrisp for the best texture.
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Don’t overmix the batter—mix until ingredients are just combined.
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You can add chopped nuts or oats to the crumble for variation.
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These muffins taste great slightly warm or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 20 minutes