Apple Muffins with Crumb Topping
2 cups flour
1 cup sugar
3 teaspoons baking powder
1 ¼ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¼ cup butter, melted
1 cup (8 oz) sour cream
1 teaspoon vanilla
1 ½ cups chopped, peeled apples (I chop them into small pieces)
Crumb Topping Ingredients:
1/3 cup brown sugar
1 tablespoon flour
¼ teaspoon cinnamon
1 tablespoon butter, cold
Preheat the oven to 400°F.
Microwave the butter until melted. Put off to the side and allow to cool a bit while preparing the batter.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.
In another bowl, whisk together the melted (and now a bit cooled) butter, sour cream, vanilla and eggs until smooth.
Stir the liquid mixture into the dry ingredients, just until moistened. Fold in the apples.
Line a muffin pan with paper liners. Fill each muffin cup two-thirds full.
Make the crumb topping: Combine the brown sugar, flour and cinnamon.
Chop the cold butter into small pieces and cut the butter into the sugar mixture until it resembles coarse crumbs.
Sprinkle a rounded teaspoonful of the crumb mixture over each muffin.
Bake for 18-20 minutes, or until a toothpick come out clean. Cool for a few minutes before removing to finish cooling on a wire rack.