These are basically yummy apple cupcakes, but if you whip them up for breakfast one day, your family won’t complain. I found the recipe at Two Peas & Their Pod, and these also freeze beautifully – enjoy!
For the topping;
1/2 c. flour AND 1 t. cinnamon
1/4 c. packed brown sugar AND 1 T. sugar
1/4 c. butter, melted
For the muffins;
2 c. flour AND 1/2 t. salt
1/2 c. packed brown sugar AND 1/4 c. sugar
1 t. EACH baking soda AND baking powder
1 1/2 t. cinnamon AND 1/4 t. allspice
1/2 c. butter, melted (but not hot)
3/4 c. buttermilk, room temperature
2 eggs AND 2 t. vanilla
1 c. peeled and diced apple (I used a Granny Smith)
Preheat the oven to 400 and grease a 12-cup muffin tin. In a small bowl, whisk together the 4 dry topping ingredients, then mix in the butter until the topping is crumbly and set this aside (refrigerate it if you’re making it ahead).
For the muffins, in a large bowl whisk together the flour, salt, both sugars, baking soda, baking powder, cinnamon and allspice, and in a second, smaller bowl, whisk together the butter, buttermilk, eggs and vanilla. Add the wet to the dry and mix with a sturdy spatula until well combined, then fold in the diced apples.
Divide the batter evenly among your prepared muffin cups and top each muffin evenly with the topping – this is definitely easiest to do using your fingers! Gently press the topping crumbs into the tops of each muffin and bake for about 18 minutes until the muffin centers bounce back to a light touch.
Leave the muffins in the tin for a few minutes before turning them out onto a rack to cool completely.