Ingredients:

  • ½ cup (100g) all-purpose flour, plus extra for dusting
  • ¼ cup (50g) packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup (57g) cold unsalted butter, cut into small cubes
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup (120ml) milk
  • ⅓ cup (80ml) vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 medium apples (such as Gala or Honeycrisp), peeled, cored, and diced

Instructions:

  1. Prepare the Crumble Topping: In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  2. Preheat Oven and Prepare Muffin Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  3. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
  4. Combine Wet Ingredients: In a separate bowl, whisk together milk, oil, egg, and vanilla extract.
  5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix – a few lumps are okay!
  6. Fold in Apples: Gently fold the diced apples into the batter.
  7. Fill Muffin Cups: Fill each muffin cup about ¾ full.
  8. Top with Crumble: Sprinkle the crumble topping evenly over the muffins.
  9. Bake: Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The muffins should be golden brown on top.
  10. Cool: Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.