Ingredients
Scale
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups peeled, diced apples (Granny Smith or Honeycrisp work best)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- Make the crumb topping: In a small bowl, mix together flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients: In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until smooth.
- Combine: Pour the wet ingredients into the dry and mix until just combined. Fold in the apple chunks gently.
- Fill muffin cups: Spoon the batter into the muffin tins, filling about 3/4 full. Sprinkle crumb topping generously over each.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let them sit in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix your batter—just enough to combine. Overmixing leads to dense muffins, and nobody wants that.