Apple Cinnamon Muffins
Nov 2, 2022 20:28:10 GMT -5
Post by maybetoday on Nov 2, 2022 20:28:10 GMT -5
APPLE CINNAMON MUFFINS
yield 12 MUFFINS
prep time 15 MINUTES
cook time 20 MINUTES
total time 35 MINUTES
INGREDIENTS
FOR THE TOPPING:
3/4 cup (90g) all-purpose flour
6 tablespoons (75g) firmly packed light brown sugar
1/4 teaspoon ground cinnamon
pinch of salt
3 tablespoons (42g) unsalted butter, melted
FOR THE MUFFINS:
2 cups (240g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) firmly packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
3 tablespoons (42g) sour cream
3 tablespoons (44ml) milk
2 large eggs, lightly beaten
1 & 1/2 cups diced apples (about 1 medium apple or 2 small apples)
INSTRUCTIONS
TO MAKE THE TOPPING:
Preheat the oven to 400°F. Line 12 standard muffin cups with paper liners or grease the unlined cups.
Whisk together the flour, brown sugar, cinnamon, and salt.
Add the melted butter, and mix until the dry ingredients are moistened and the mixture forms crumbs.
TO MAKE THE MUFFINS:
Whisk together the flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center.
In a separate bowl, stir together the butter, sour cream, milk, and eggs. Add to the well in the flour mixture, and stir just until combined. Stir in the apples.
Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter to fill each cup about 3/4 full. Sprinkle the topping over the tops of the batter.
Bake 15 to 20 minutes, or until a pick inserted into the center comes out clean.
Cool the muffins in the pan on a wire rack for 10 minutes. Then transfer the muffins from the pan directly onto the wire rack to continue cooling.
NOTES
Store leftover muffins in an airtight container at room temperature up to 3 days or in the freezer up to 3 months.
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