Wednesday, September 15, 2021

Apple Cinnamon Streusel Muffins




Notes
Cook Time 35-40 Minutes (in jumbo muffin tins)
Prep Time 20 Minutes
Total Time 50 Minutes

Muffin Batter Ingredients
1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup whole milk
1/4 cup sour cream
2 cups small diced apple, cored and peeled (used three medium apples - probably more than 2 cups)

Streusel Topping Ingredients
1 1/3 cup all-purpose flour
1 cup granulated sugar
1 1/2 sticks salted butter, melted
1 1/2 teaspoon cinnamon
1/2 teaspoon of nutmeg

Instructions
Preheat your oven to 375°F. I used two jumbo muffin pans and lined the cups with 8"x8" square pieces of parchment paper pressed into the bottom with a 1/2 pint canning jar.

Muffin Batter
In a large mixing bowl, beat together the butter and sugar until they're light and fluffy. Add the eggs one at a time, beating well after each addition.
Add the vanilla and stir to combine.
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.
Add half of the dry ingredients to the butter mixture, and beat well.
Stir in the milk, and sour cream and then the remaining dry ingredients.
Fold in the chopped apples.

Make the Streusel
In a bowl combine flour, sugar, melted butter and cinnamon and mix together with a fork. See photo in post.

Assemble and Bake
Fill the muffin cups 3/4 to almost full, using all of the batter.
Divide Streusel between the muffin cups piling the crumble on top of each muffin. It's okay to have some leftover topping. Don't overload the muffins.

Bake the muffins for 35-40 minutes, until they're very light golden brown. Note: Check after 35 minutes and bake longer if needed. Muffins will be done when a toothpick inserted in the center comes out clean.

I left the muffins in the tins to cool & set. The paper hanging over the edges makes it easy to gently pull them out once a bit cooled off. 
Serve warm or room temperature. Muffins can be stored at room temperature in a sealed container.


I found the original recipe at www.freutcake.com

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