Apple Spice Mufffins

 This time of the year it's ALL ABOUT APPLES

Apple picking is made easy by a trip to the grocery store where you can find many varieties to choose from though apple picking certainly could be more fun. 

Apple Spice Muffins (Bakery Style)

Cook's Notes: You'll think you went to a bakery for muffins with one bite of these Apple Spice Muffins. The buttery crisp cinnamon crumb topping might just be your favorite part. I used a large Sweet Tango apple though Granny Smith or Honey Crisp work just as well. Adding in buttermilk adds just the right amount of moisture.

The recipe is adapted from twopeasandtheirpod and the recipe makes 12 muffins.

Ingredients:
For the crumb topping:

• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• 1 tablespoon granulated sugar
• 1 teaspoon ground Saigon cinnamon or 1-12/ teaspoons ground cinnamon
• 1/2 cup finely chopped walnuts
• 4 tablespoons butter, melted

For the muffins:

• 2 cups all-purpose flour
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons of ground cinnamon or 1 teaspoon of Saigon cinnamon
• ½ teaspoon salt
• 1/2 teaspoon ground allspice
• ½ cup butter, melted and slightly cooled
• ¾ cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1-1/2 cups peeled and diced apples 

Directions:

• Preheat the oven to 400 degrees and line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.

Crumb topping

• Combine the flour, sugars, cinnamon, nuts, and melted butter in a small bowl. Mix with a fork until combined and the mixture is crumbly. Place the bowl in the refrigerator until ready to use (about 30 minutes). Before sprinkling on muffin tops, recrumble. 

Muffins

• In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and allspice. If there are small brown sugar clumps, break them up with your fingers.
• In a small bowl, combine the melted butter, buttermilk, eggs, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
• Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over-mix the batter, stir just until flour disappears. Gently fold in the apples.
• Divide the muffin batter evenly among the muffin cups almost to the top of the pan. Top each muffin evenly with crumb topping. Gently press the crumbs into the batter with a sheet of wax paper.
• Bake the muffins for 18 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
• Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!