Apple Muffins

Ingredients

• 1/4 cup granulated sugar
• 2 Tbsp all-purpose flour
• 2 tsp ground cinnamon
• 3 Tbsp unsalted butter, at room temperature
• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 2 tsp ground cinnamon, divided
• 1 tsp ground nutmeg
• 3/4 tsp salt
• 1 large apple peeled cored and cut into 1/4-inch cubes
• 3/4 cup packed light brown sugar, divided
• 1/2 cup canola or vegetable oil
• 1/2 cup granulated sugar
• 2 large eggs
• 1 cup full-fat sour cream
• 2 tsp vanilla extract
• 1/2 cup powdered sugar
• 1 Tbsp milk

Directions

1. Heat the oven to 425 degrees. Line the muffin cups with paper liners.
2. Make the topping first: in a small bowl, whisk the sugar, flour, and 2 tsp cinnamon. Add the butter, mix until everything comes together, and put it aside.
3. For the muffins, whisk the flour, baking powder, 1 tsp cinnamon, nutmeg, and salt in a medium bowl for 20 seconds. Set that bowl aside.
4. In another medium bowl, toss the apples with 1/4 cup of the brown sugar and the remaining 1 tsp cinnamon. Set this aside too.
5. In a large bowl, use an electric hand mixer to beat the oil, granulated sugar, and remaining 1/2 cup brown sugar until blended. Add the eggs, sour cream, and vanilla, then mix until combined.
6. Add the flour mixture to the oil mixture and mix only until it is almost incorporated. Spoon the apple mixture over the batter, then fold with a spatula just until the apples are evenly worked in.
7. Divide the batter among the prepared muffin cups. Break the topping into small crumbles and scatter it evenly over the muffins.
8. Bake at 425 degrees for 5 minutes, then lower the oven temperature to 375 and bake for another 11 – 16 minutes, until a toothpick poked into the center comes out clean. Larger muffins will need time closer to the higher end.
9. Move the muffins to a wire rack and cool for 10 minutes.
10. For the glaze, whisk the powdered sugar and milk together in a small bowl. Drizzle it over the muffins and let the glaze firm up. Store the muffins in an airtight container.