Apple Crumb Muffins

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

• Ready In: 50 mins
• Yields: 10 muffins

Ingredients

• Crumb Topping

• 3  tablespoons unbleached all-purpose flour
• 2  tablespoons  cold salted butter, cut into 1/2-inch pieces
• 2  tablespoons old fashioned oats
• 2  tablespoons  firmly packed dark brown sugar
• 1⁄4 teaspoon ground cinnamon

• Muffins

• 1 1⁄2 cups unbleached all-purpose flour
• 1⁄2 cup old fashioned oats
• 1⁄4 cup sugar
• 1⁄4 cup  firmly packed dark brown sugar
• 2  teaspoons baking powder
• 1 1⁄4 teaspoons ground cinnamon
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon  freshly grated nutmeg
• 1  large apple, peeled, cored, cut into 1/4-inch dice (1 3/4 c.)
• 1⁄2 cup buttermilk
• 1⁄4 cup applesauce
• 1⁄4 cup  vegetable oil
• 1  large egg
• 1  large  egg yolk
• 2  teaspoons 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.