Easy Apple Muffins Recipe for Fall!

Preheat the oven to 350° F.

Peel and dice approximately 3 to 4 large apples to make about 4 cups of diced apples.

Toss the diced apples with 2 tablespoons of all-purpose flour in a large mixing bowl and set aside.

In another large mixing bowl, pour in 1 cup of melted unsalted butter that has cooled down.

Add 4 large eggs at room temperature to the melted butter.

Pour in 1/2 cup of whole milk and 1 cup of sour cream (or plain Greek yogurt).

Add 2 teaspoons of vanilla extract and mix using a mixer until the eggs are well beaten and the mixture is uniform.

Mix in 1 1/2 cups of white granulated sugar.

In a separate bowl, combine 3 cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1/2 teaspoon of sea salt, and a touch of freshly ground nutmeg.

Sift the dry ingredients into the wet batter using a fine mesh strainer or a sifter.

Mix everything together with the mixer until combined.

Fold in the tossed diced apples into the batter.

For the streusel topping, combine 1/4 cup of all-purpose flour, 1/4 cup of white granulated sugar, and 1/4 teaspoon of ground cinnamon in a bowl.

Grate 2 tablespoons of frozen unsalted butter into the dry ingredients and mix with fingers until crumbly.

Add about 1 tablespoon of milk or cream to the streusel mixture and mix quickly.

Line muffin tins with paper liners and fill each muffin tin about 3/4 full with the batter using a large scoop.

Sprinkle bits of the streusel topping on top of each muffin, separating clumps if necessary.

Bake the muffins in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean and they are golden-brown on top.

Remove the muffins from the tins and place them on a wire rack to cool.

Equipment Needed

Spice Level: