#MuffinMonday: Apple Cinnamon Crumb Muffins
Author: Adapted from Martha Stewart
Serves: 12 large muffins
- FOR THE TOPPING
- 1/3 cup light brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground cinnamon
- 1 tablespoon butter, melted
- 3 tablespoons diced apples
- FOR THE MUFFINS
- 1 large Granny Smith apple, peeled, cored, and chopped (keep 2-3 tablespoons of the chopped apple for the crumb topping)
- 1 cup sugar
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 2 large eggs
- 1 cup buttermilk
- 1/2 stick unsalted butter, melted
- Preheat oven to 400 degrees. Prepare a baking sheet with muffin cups.
- FOR THE TOPPING
- Combine all ingredients except apples in a bowl and mix with a fork until crumbs are formed. Refrigerate the mixture.
- FOR THE MUFFINS
- In a large bowl, whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples.
- In a measuring jug or small bowl, whisk together the eggs, buttermilk, and butter.
- Gently add the egg mixture into flour mixture. Do not overmix.
- Fill each muffin cup about 3/4 full.
- Top each muffin cup with apples and then the crumb topping
- Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.
Recipe by Baker Street at https://bakerstreet.tv/2012/07/muffinmonday-apple-cinnamon-crumb-muffins/
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