Now that it's fall and we're a few days into September I find it socially acceptable to start baking with fall flavors and of course, now is the perfect time to take advantage of juicy and flavorful apples that are in season! Something so special about muffins is that they are so versatile.. if you want to stay healthy and make your batter with applesauce, Greek yogurt, nuts, and oats- you can do that. If you want to indulge and add a streusel topping to make your muffin more of a guilty pleasure- you can do that too! I'm on a serious sweet tooth, so I went with the latter.
My husband and I can't keep up with all of the food in the house so whenever I bake a sweet recipe, we enjoy a piece (or two... or three...) and the rest goes to work with my husband the next day. This genuinely makes me happy because not only do we get to indulge when we normally wouldn't- but the people at my husband's job genuinely seem to enjoy what he brings in so it makes my heart happy.
I swear, the older I get and the more I bake, the more I understand the happiness my grandmother feels feeding me and my family. This woman will stand for hours baking and cooking up a storm every single day when I visit my family because she just wants to feed me and bake extra so I have food and sweets to take back home with me. My freezer is literally stocked for at least a month or two because of all the work she does. I would always tell her to rest and not to worry about doing so much because I would worry about her not feeling well after everything is done... she always tells me how it brings her life and makes her happy to do it.. I never understood it and I always felt guilty- until now. The joy baking and cooking gives me is worth the mess, the extra time on my feet, and the cleaning that follows. It literally has turned into therapy for me and I wouldn't change a thing.
Ok, all that being said my husband asked me to bake something for a group of employees at his job and I was THRILLED to do it! But the pressure was on since it was my first time baking upon request and I wanted to find a recipe that everyone would enjoy. I didn't want anything boring but I also didn't want it to be to out there because I didn't want people to be scared to eat it... which led me to MUFFINS!
This recipe is from Pintrest and is only adapted slightly. I doubled the recipe to ensure everyone at work could get a muffin but the recipe here is only for a dozen muffins, one batch. It is easily doubled if need be.
*Ingredients
-Crumb Topping
1/3 cup packed dark brown sugar
1 TBS granulated sugar
1/4 cup butter, melted
2/3 cup all purpose flour
2 tsp ground cinnamon
1 tsp ground nutmeg
-Muffins
1/2 cup butter, room temperature
1/2 cup packed dark brown sugar
1/4 cup granulated sugar
2 large eggs, room temperature
1/4 cup full fat Greek yogurt
1/4 cup sour cream
3 tsp vanilla extract
1 3/4 cup all-purpose flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/2 tsp salt (omit if using salted butter)
1/4 cup whole milk
1 1/2 cups peeled, chopped apple (about 3 apples)
*Directions
Make crumb topping first. In a medium bowl, combine brown and white sugar, cinnamon, nutmeg, and melted butter. Use your rubber spatula to stir and add in the flour, ensure all is fully combined. The mixture will be thick and crumbly and that's exactly what you want- set aside.
Preheat oven to 425 degrees. Spray your muffin tin with nonstick spray and set aside.
Next, make the muffins. In your stand mixer, or medium bowl, beat the butter on high speed until smooth and creamy. It should take about 2 minutes. Add the brown and white sugar and continue to beat on high until the butter and sugars are creamed, about 4 minutes. Scrape the sides of the bowl down when need be. Next, add the eggs, yogurt, sour cream, and vanilla extract. Beat on medium speed for a minute, scrape down sides, and continue to beat on high speed until mixture is combined fully. (don't forget to scrape the sides of the bowl down as needed)
Next, in a large bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Once combined, pour the wet ingredients into the dry ingredients and slowing combine with spatula or wooden spoon. Add the milk and gently stir until combined (little lumps are ok). Once combined, fold in the diced apples. (my apples were diced into small pieces, I found these apples melted into the muffins as they baked and it gave a ridiculously incredible flavor without too many chunks)
Spoon the muffin batter evenly into each muffin tin. Press a spoonful of crumb topping on each muffin and press it slightly onto the top so the streusel stays on the muffin. There was a lot more of the streusel topping than I assumed there would be which was great because I find myself making an additional batch of streusel for most recipes but this one is the perfect amount. Start off with a spoonful on each, then keep adding until each has an equal amount, muffins should have a good layer on them. (big chunks of streusel are welcome here, don't break up the crumb topping too much)
Place muffins in oven at 425 for five minutes. Once 5 minutes are up, reduce heat to 350 degrees and continue to bake for 15 more minutes. Enjoy!
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