Apple Cinnamon Crumb Muffins

The forest and I 

was all there was.

In the deep

still silence

I could feel

the Earth's 

beating heart. 

 Fall is a time for warmth, comfort, and of course, delightful sweet indulgences that capture the essence of the season. You will definitely rise and shine today smelling the aroma of these Apple Cinnamon Crumb Muffins baking.

The muffins start with an easy batter flavored with cinnamon, brown sugar, and plenty of juicy apples. Top the muffins with a crunchy crumb topping and they're perfect for brunch, breakfast, or a coffee break. The recipe was adapted from sallysbakingaddiction 

Ingredients:

Crumb Topping

• 1/3 cup packed dark brown sugar
• 1 tablespoon granulated sugar
• 2 teaspoons ground cinnamon 0r 1 teaspoon Saigon cinnamon
• 1/4 cup butter, melted
• 2/3 cup all-purpose flour (spooned and leveled)
• 3/4 cup finely chopped walnuts

Muffins

• 1 and 3/4 cups all-purpose flour (spooned and leveled) 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1-1/2 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon
• 1/2 teaspoon salt
• 1/2 cup butter, softened to room temperature 
• 1/2 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup yogurt or sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup milk (I used 2% but any kind works), at room temperature
• 1 and 3/4 cups peeled and chopped apples (1/2-inch chunks; you need about 2 medium apples) small green apple and 1 medium Honeycrisp 

Directions:

• Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the nuts, and melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. If that happens, add more flour. Place the topping in the freezer while making the muffin batter.
• Preheat oven to 425. Line a 12-count muffin pan with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. 
• Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Recrumble the topping and spoon on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425 degrees, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. Bake for 14 minutes or until a toothpick inserted in the center comes out clean.