Ingredients
Units
Scale
The Muffins
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 1 1/2 cup chopped apples, peeled and diced into 1/2″ cubes
The Crumb Topping (Optional)
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
Instructions
- Preheat the oven to 425° F and line a muffin tin with liners.
- If adding the crumb topping, start by mixing the brown sugar, cinnamon, and unsalted butter. Add the flour and mix with a fork until combined and in crumbly chunks. Set aside.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugars on high until light and fluffy. Add in the eggs, sour cream, and vanilla and mix until combined. Scrape the sides of the bowl if needed.
- Add in the flour mixture and milk and milk until just combined. Mix in the apples by hand with a spatula.
- Fill the muffin tin with the batter until it reaches the top. If adding the crumb topping, add that to the top of the batter and gently press down.
- Bake at 425° F for 6 minutes. Then reduce the temperature to 350° and continue to bake for around 16 minutes.