Growing up in South Central Pennsylvania, apple orchards are plentiful. From golden delicious to red chief, I can name at least a dozen types of apples off the top of my head. I can tell you when different types are in season and which are the best for baking and cooking. Sometimes, I consider myself an expert on all things apples, even though I have never lived on an orchard. I am a baker, though, and my oven (and stomach) appreciates a freshly baked apple treat.
As a baker, my favorite sweet treat is a muffin. Cupcakes may be all the craze and trend right now, but muffins are my weakness. Without a sugar overload and sometimes a bit nutritious, nothing says, “Good morning!” quite like a fresh tray of muffins in the oven.
This past fall, a dear friend of mine introduced me to a cinnamon sugar apple crumb muffin recipe. I tweaked it a little, and the result was pure bliss. With a moist cake filled with apple bits and a hint of sweetness on top, these muffins are at the top of my baking list. I am positive these muffins will be a hit with any apple lover.
The following recipe makes about 18 full-sized muffins:
- ½ cup packed brown sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 2 tablespoons melted butter
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 cup milk
- 1 teaspoon apple cider vinegar
- ½ cup melted butter
- 1 teaspoon vanilla
- 1 ½ cups packed brown sugar
- 2 cups diced apples (I recommend using gala or honeycrisp apples, but any type will work.)
For the topping:
- Combine brown sugar, flour, cinnamon, and butter.
- Mix together until crumbs form from the mixture.
- Set aside.
For the batter:
- Combine egg, milk, apple cider vinegar, butter, and vanilla. Whisk for two minutes or until smooth.
- Stir in brown sugar until mixed well.
- Add flour, baking soda, and salt. Stir until all ingredients are combined.
- Add apples and combine throughout. Do not over-mix the batter.
- Spoon the batter into muffin cups until they’re about 2/3 of the way full.
- Sprinkle the topping onto each muffin before baking.
- Bake at 375 degrees for 20 minutes or until golden and firm to the touch.
For more information, the original recipe can be found here.