Ingredients
Scale
- 2 ½ cups diced apples (about 3 small/medium apples)
- 2 teaspoons granulated sugar
- ½ teaspoon cinnamon
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, melted
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup sour cream
- 2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F and line muffin pans with paper baking cups.
- Prepare the apples by placing diced apples in a medium bowl with 1/2” of water. Microwave for about 2 minutes until slightly translucent, then drain and sprinkle with cinnamon and sugar. Set aside.
- Create the crumble topping by mixing all topping ingredients together in a medium bowl and set aside.
- Using a hand mixer or wooden spoon, mix eggs, sugar, and oil until creamy. Add vanilla, vinegar, baking soda, cinnamon, and salt. Mix in sour cream, then stir in flour gently (the batter may be slightly lumpy). Finally, fold in the apples.
- Fill muffin cups about 2/3 full with batter (approximately 1/4 cup each) and sprinkle the crumble topping evenly over the muffins.
- Bake for 15-19 minutes until a toothpick inserted in the center comes out clean. Cool for 5 minutes before transferring to a rack to cool completely.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Notes
Feel free to experiment with different types of apples to find your favorite flavor combination.
For extra crunch, add nuts like walnuts or pecans to the crumble topping.
These muffins can be made ahead and frozen for future enjoyment.
- Prep Time: 27 minutes
- Cook Time: 19 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg