INGREDIENTS
MUFFIN BATTER:
2 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp.kosher salt
1/2 cup (1 stick) unsalted butter, softened
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1 tsp pure vanilla extract
1 cup whole or 2% milk
1 large Granny Smith apple, peeled, cored, and chopped
TOPPING:
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/4 cup packed brown sugar
1/4 cup old fashioned oats
2 tbsp. granulated sugar
1 1/2 tsp. ground cinnamon
Pinch kosher salt
1 cup plus 2 tbsp. all-purpose flour
INSTRUCTIONS
- Preheat oven to 350°F with a rack in the middle position.
- Line a large 12-hole muffin tin with paper liners. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl using a hand or stand with a paddle attachment, beat butter and sugars together on medium speed until creamy. Add egg and vanilla and beat to combine. Scrape down sides of the bowl to make sure all is evenly incorporated. Slowly add dry ingredients and beat on low. Add milk and beat to combine. Don’t over-mix. Fold in the apple chunks. Fill liners ¾ full with batter
- Make the topping: In a medium bowl, combine melted butter, sugars, cinnamon, and a pinch of salt. Mix in flour until large crumbs form. Divide crumble topping evenly over muffins.
- Bake until a toothpick inserted in the middle of a muffin comes out clean, 20 to 22 minutes. Let cool slightly before serving.
