Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1/2 cup milk
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups diced apples (peeled and cored)
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups.
- Prepare Crumb Topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Chill the topping in the refrigerator while you prepare the muffin batter.
- Mix Dry Ingredients for Muffins: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Fold in Apples: Gently fold the diced apples into the batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Add Crumb Topping: Sprinkle the chilled crumb topping evenly over the muffins.
- Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!