Perfectly tender and fluffy Apple Crumble Muffins, with a crumble topping and a hint of cinnamon.
In a medium-sized mixing bowl, stir together flour, brown sugar, granulated sugar, sea salt, and cinnamon.
Using a pastry blender, cut the butter, into the mixture until it starts to come together and has a texture similar to sand. Set aside until ready to use.
Preheat the oven to 425° and have ready a greased, 12-cup muffin tin lined with muffin liners.
In a medium-sized mixing bowl whisk together 1 3/4 cup flour, baking powder, fine sea salt, and cinnamon.
In a large mixing bowl, whisk together brown sugar, eggs, milk, and vanilla. Whisk in melted butter. With a sturdy spoon, stir in dry ingredients just until the batter comes together. Do not overmix.
Toss the diced apples in the remaining 2 tablespoons of flour, add to batter, and gently to combine.
Fill the muffin liners 3/4 of the way full and top each with a scant tablespoon of the crumble. Bake for 15 minutes. Allow to cool slightly.
If you have leftover batter, reserve and add to muffin tin once the first batch of muffins has finished baking and the tin has cooled slightly.
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes 14-16 muffins.
The Anthony Kitchen