Fall is finally creeping upon us. While I am a big summer girl, something about fall this year feels so exciting. Before I give some long-winded story about how much I am excited about fall, let's just get into the recipe, shall we?
INGREDIENTS
CRUMB TOPPING
- 1 cup All Purpose Flour
- ⅓ cup Dark Brown Sugar
- ¼ tsp. Kosher Salt
- ¼ cup Unsalted Butter, melted
BATTER
- 1 ¾ cups All Purpose Flour
- ½ tsp. Kosher Salt
- ½ tsp. Baking Soda
- 1 tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- ¼ tsp. Ground Cloves
- ⅛ tsp. Ground Cardamom
- ½ cup Dark Brown Sugar
- 2 Large Eggs
- 1 cup Sour Cream
- ¼ cup Unsalted Butter, melted
- 2 tsp. Vanilla Extract
- 2 cups Grated Apples (2 peeled and cored large-sized Red apples)
INSTRUCTIONS
Preheat oven to 425 degrees F. Lined standard muffin trays with muffin liners or homemade liners made from 2 square sheets of parchment.
In a medium bowl, combine all the crumb topping ingredients until moistened. Set aside.
In another medium bowl, sift together flour, salt, baking soda, and spices.
In a large bowl, whisk together the brown sugar, eggs, sour cream, vanilla extract, and butter.
Peel and core your apples. Grate your apples with the larger side of a box grater. Measure 2 cups out and add them to the wet mixture.
Add the dry ingredients to the wet and stir until just combined.
Divide the batter among the muffin tins.
Spoon the crumble on top. It will seem like it's too much but just gently pack it on top.
Bake on the center rack at 425 degrees F for about 5 minutes. Without opening the oven door, turn the heat down to 375 degrees F and continue to bake for about 12-15 minutes.
Let the muffins cool for a couple of minutes and then enjoy!
Preheat oven to 425 degrees F. Lined standard muffin trays with muffin liners or homemade liners made from 2 small square sheets of parchment.
Take the two sheets of parchment and overlap them so they are offset. Then place your parchment sheets together into the muffin tin and run your finger around the bottom to create a crease.
In a medium bowl, combine all the crumb topping ingredients until moistened. Set aside.
In another medium bowl, sift together flour, salt, baking soda, and spices.
In a large bowl, whisk together the brown sugar, eggs, sour cream, vanilla extract, and butter.
Peel and core your apples. Grate your apples with the larger side of a box grater. Measure 2 cups out and add them to the wet mixture.
Add the dry ingredients to the wet and stir until just combined.
Divide the batter among the muffin tins.
Spoon the crumble on top. It will seem like it's too much but just gently pack it on top.
Bake on the center rack at 425 degrees F for about 5 minutes. Without opening the oven door, turn the heat down to 375 degrees F and continue to bake for about 12-15 minutes.
Let the muffins cool for a couple of minutes and then enjoy!
I of course had to get beautiful golden-hour photos of the muffins too!
This recipe is the perfect morning "coffee cake" type of treat. It isn't super sweet but it is moist from the fresh apple and has a nice texture from the streusel topping.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!