Apple Crumb Muffins

Submitted by ratherbeswimmin

"In 'Tate's Bake Shop: Baking for Friends' by Kathleen King"

 

• Ready In: 50mins
• Ingredients: 21
• Yields: 10 muffins

ingredients

• Crumb Topping

• 44.37 ml unbleached all-purpose flour
• 29.58 ml cold salted butter, cut into 1/2-inch pieces
• 29.58 ml old fashioned oats
• 29.58 ml firmly packed dark brown sugar
• 1.23 ml ground cinnamon

• Muffins

• 354.88 ml unbleached all-purpose flour
• 118.29 ml old fashioned oats
• 59.14 ml sugar
• 59.14 ml firmly packed dark brown sugar
• 9.85 ml baking powder
• 6.16 ml ground cinnamon
• 2.46 ml baking soda
• 2.46 ml salt
• 1.23 ml freshly grated nutmeg
• 1 large apple, peeled, cored, cut into 1/4-inch dice (1 3/4 c.)
• 118.29 ml buttermilk
• 59.14 ml applesauce
• 59.14 ml vegetable oil
• 1 large egg
• 1 large egg yolk
• 9.85 ml pure vanilla extract

directions

1. Position an oven rack in the center of the oven; preheat oven to 400°; butter ten 3-x1 1/2 inch muffin cups.
2. Crumb topping-in a small bowl, work together the flour, butter, oats, brown sugar and cinnamon with your fingertips until the mixture is crumbly.
3. Muffins-in a large bowl, whisk together the flour, oats, sugar, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg; stir in the apple.
4. In a small bowl, whisk together the buttermilk, applesauce, vegetable oil, egg, yolk, and vanilla.
5. Pour over the apple mixture and stir just until combined; do not overmix.
6. Using a 1/3-cup food portion scoop or a spoon, transfer equal amounts of the batter into the prepared muffin cups; the cups will be full.
7. Sprinkle the crumbs evenly on the muffins.
8. Bake until a wooden pick comes out clean, about 20 minutes.
9. Let the muffins cool in the pan on a wire rack for 10-15 minutes.
10. Remove from pan and let cool completely on the rack.