Apple Cinnamon Muffins

Ingredients:

For the Streusel:

• 1/2 cup all purpose flour
• 1/4 cup sugar
• 1/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

For the Muffins:

• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon apple pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 1/2 cup light brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1 1/2 cups diced apple, peeled and cut into 1/2 inch chunks (I prefer Pink Lady or HoneyCrisp for this recipe)

Directions:

For the Streusel:

1. Add all of the ingredients in a small bowl, adding the butter last. Mix together using a spoon or your hands to combine until you have a crumb-like mixture and all of the butter has been evenly incorporated. Set aside.

For the Muffins:

1. Preheat oven to 400F. Add 18 papers to a couple of muffin pans and set aside.
2. In a medium mixing bowl, whish together the flour, baking powder, spices and salt. Set aside.
3. In a small mixing bowl, toss the apples with 2 tablespoons of your flour mixture. Set aside.
4. In a separate medium mixing bowl, beat the butter and sugars together until light and fluffy, about 3 minutes.
5. Scrape the bowl down and mix in the eggs one at a time, fully incorporating after each addition. Scrape down the bowl and mix in the vanilla.
6. With the mixer on low speed, alternate between mixing in the flour and the milk, beginning and ending with the flour.
7. Fold in the apples.
8. Divide the batter evenly among your prepared liners, filling them 2/3 the way full. Sprinkle 1-2 tablespoons of the streusel evenly over the top of each muffin.
9. Bake one pan for 10 minutes. Reduce the oven temperature to 350F and continue baking for an additional 12 minutes or until a toothpick inserted comes out clean. Repeat this step with the other pan.
10. Let cool for at least 10-15 minutes before serving. Enjoy!

*Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to one week.

*Only bake one pan of muffins at a time. Baking both at once can alter baking conditions and cause your muffins not to cook properly.

Makes about 18 Muffins