Ingredients
- Crumb Topping:
- ⅔ cup all-purpose flour
- ⅓ cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- ¼ cup softened butter
- Muffins:
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup softened butter
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup milk
- 2 teaspoons vanilla extract
- 2 cups apples, peeled and chopped into ½-inch chunks
Instructions
- Make the crumb topping first.
Whisk the dry ingredients together, then cut in the softened butter until you get a sandy, crumbly texture. The key here is not overmixing—you want little chunks of butter that’ll melt and crisp up in the oven. - Preheat and prep.
Set your oven to 425°F and line your muffin tin. Preheating ensures those muffins get a quick rise in the first few minutes. - Mix the dry ingredients.
In one bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. I once forgot the salt, and while the muffins were still tasty, they lacked that balanced flavor. - Cream the butter and sugars.
In a larger bowl, beat the butter and sugars until fluffy. This step is what makes the muffins light and tender, so don’t rush! - Add the wet ingredients.
Mix in the eggs, sour cream, milk, and vanilla until smooth. - Combine wet and dry.
Gently fold the dry ingredients into the wet mixture. Overmixing can lead to dense muffins, so stop as soon as you don’t see streaks of flour. - Add the apples.
Fold in those juicy apple chunks. I like to chop mine small for even distribution in every bite. - Fill and top.
Scoop the batter into your muffin tin, filling each to the top (trust me, they won’t overflow). Then, generously sprinkle the crumb topping. - Bake to perfection.
Start at 425°F for 5 minutes, then lower to 350°F for 15-18 minutes. This method gives the muffins a high, bakery-style dome. - Cool and enjoy.
Let the muffins cool in the pan for 5 minutes before transferring to a rack. That first bite while they’re still warm? Absolute heaven.
Notes
Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer—just make sure to wrap them individually to prevent freezer burn. When you’re ready to enjoy, microwave a frozen muffin for 20-30 seconds, and it’ll taste freshly baked. If you’re reheating several, a quick warm-up in a 300°F oven does the trick.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert