Apple Crumble Muffins

Now is the perfect time for comfort brought by the inviting aroma of another home cooked snack. These Apple Crumble Muffins were a creation to support this notion and to use the last of a few apples that were all too ready to be eaten. The muffins have little bursts of moisture from the warmed apple filling swirled into the smooth buttery batter. The crumble topping offers a textural change with the added excitement of cinnamon, pleasing to both the tongue and the eye. Make a batch and warm up to your friends. It's a small hug in a muffin and its time to pass it along! Enjoy!!

Ingredients

Servings: 10 Large Muffins

Prep Time: ~30min

Muffins
1 1/4 Cup Sugar, granulated
1 Cup Butter, unsalted
2 Eggs
1/2 Cup Whole Milk
1 Tsp Vanilla Extract
2 Cups All Purpose Flour
2 Tsp Baking Powder
3/4 Tsp Baking Soda
1/2 Tsp Salt

Apple Filling
3 Medium Apples, cubed
2 Tsp Cinnamon
1 Tbsp Sugar, granulated
1 Tbsp Butter, unsalted

Crumble Topping
1/2 Cup Oats
1/3 Cup All Purpose Flour
2 Tbsp Sugar, granulated
1 Tsp Cinnamon, ground
1/3 Cup Butter, melted

Optional
Powdered Sugar, for dusting

Preheat oven to 350 degrees.

Apple Filling: In a small mixing bowl, toss the apples with the cinnamon and sugar until evenly coated. Pour the mixture into a skillet and cook on medium heat with the butter until softened. Set aside to cool.

Muffins: In a large mixing bowl, cream the sugar with the butter. Mix in the eggs, milk, and vanilla extract, followed by the flour, baking powder, baking soda, and salt until a smooth batter forms. Swirl  the apple filling into the muffin batter and pour the batter to just over halfway in a large, lightly greased muffin tin.

Crumb Topping: Combine the dry ingredients with melted butter. If too wet to sprinkle, use a spoonful of flour, as needed, to absorb the excess moisture. Sprinkle the muffins with the crumble until the tin reaches about 3/4 depth. Bake at 350 degrees for 23-26 minutes, or until an inserted knife comes out clean.