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
- 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 (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 the oven to 400°F and line a muffin tin with paper liners.
- In a bowl, combine flour, brown sugar, granulated sugar, and cinnamon for the crumble topping. Mix in melted butter until clumps form.
- In another bowl, whisk together flour, baking powder, salt, and cinnamon for the muffin batter; set aside.
- In a large bowl, cream together brown sugar, granulated sugar, and butter until fluffy. Mix in eggs, sour cream, and vanilla extract until well combined.
- Gradually add half of the dry mixture to the wet ingredients along with milk; stir until smooth. Fold in the remaining dry ingredients and diced apples gently.
- Fill muffin cups three-quarters full with batter and top generously with crumble mixture.
- Bake for 20 minutes or until a toothpick comes out clean. Cool before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (80g)
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg