Description
Full of brown sugar-coated apples and warm spices, these soft Apple Muffins are the perfect thing to bake during apple season!
Ingredients
Scale
For the streusel topping:
- 63 gm (1/2 cup, spoon and leveled) all-purpose flour
- 2 tablespoons light brown sugar
- 67 gm (1/3 cup) granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 56 gm (1/4 cup) unsalted butter, melted
For the apples:
- 227 gm (2 cups) apples, peeled, cored and diced into 1/4″ pieces (about 1 1/2 to 2 medium-sized apples)*
- 2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
For the muffins:
- 250 gm (2 cups, spoon and leveled) all-purpose flour
- 1 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/4 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 113 gm (1/2 cup) unsalted butter, at room temperature
- 67 gm (1/3 cup) granulated sugar
- 160 gm (3/4 cup, lightly packed) light brown sugar
- 2 large eggs, at room temperature
- 85 gm (1/3 cup) unsweetened applesauce
- 120 gm (1/2 cup) sour cream, at room temperature
- 1 teaspoon vanilla extract
- 60 mL (1/4 cup) whole milk, at room temperature
Instructions
- Preheat the oven to 400°F and line 18 standard-sized muffin tins with paper liners; set aside.
- Make the streusel. Stir the flour, brown sugar, sugar, cinnamon, and kosher salt together in a small bowl. Add the melted butter and stir to combine. Place in the fridge to chill while you make the muffins.
- Prepare the apples. Toss the diced apples, brown sugar and cinnamon together in a bowl, until the apples are coated. Set aside while you start the muffin batter.
- Make the muffin batter. Whisk the flour, baking soda, baking powder, kosher salt, cinnamon and nutmeg together in a large bowl; set aside.
- Add the butter, sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment (you can also use an electric hand mixer). Cream the butter and sugars together on medium-high speed until light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl. Mix in the eggs, one at a time, being sure that the first is fully incorporated before adding the next. Next, add the applesauce, sour cream, vanilla, and 1 tablespoon of the flour mixture to the batter, and mix on low speed until combined.
- Add the dry ingredients to the batter in 2 additions, mixing on low speed after each addition until just combined. Be careful not to overmix. Add the milk and mix until combined. Add the diced apples and gently fold into the batter using a rubber spatula, again being careful not to overmix.
- Top with streusel and bake. Remove the streusel from the fridge and use a spoon or your fingers to break it up into crumbly pieces. Divide the batter between the prepared muffin tins, filling each about 2/3 to 3/4 of the way full (TIP: I like to use a cookie scoop for this!). Sprinkle each with a generous amount of streusel.
- Bake for 6 minutes at 400°F, then without opening the oven door, reduce the oven temperature to 350°F and continue baking for an additional 10 to 12 minutes, until a toothpick inserted in the center of one of the muffins comes out clean. Allow the muffins to cool in their tins for 5 minutes before removing to a wire rack to cool.
Notes
*What kind of apples to use: Tart, firm, baking apples such as Granny Smith, Honeycrisp or Pink Lady apples are best for this recipe. Avoid sweet, softer apples like Red Delicious.
Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days. Gently rewarm in the microwave before serving.
Keywords: apple muffins, muffins, streusel muffins, breakfast, brunch, fall, apples