Crumb Topped Apple Muffins

                                                                                 

Now this is a muffin! Sweet crunchy crumb topping, tender chunks of apple tucked inside a moist, huge & delicious muffin! You get 12 of these big bad boys, but they won't last long!

MUFFIN BATTER:

1 Cup Sugar

2&1/2 Cups Flour

1 Tablespoon Baking Powder, YES, tablespoon

1 TSP Salt

1 Tsp Cinnamon

2 Eggs Beaten

1/4 Oil

1 Cup Vanilla Yogurt, or Heavy Cream, or Half & Half all 3 work well but yogurt is the best.

1 Tsp Vanilla

Spray your cupcake or muffin pan well down into each well the sides & the top of the pan. Preheat oven to 400 Degrees

In a deep bowl add the following

The sugar, flour, baking powder, salt & cinnamon. Stir well, Make a well  in the middle & add the 2 beaten eggs, the oil, vanilla, & yogurt or whichever wet ingredient you chose. Stir with a heavy spoon until combined. Batter will be thick. Set aside & make the apple filling.

APPLE FILLING:

2 Large Apples peeled, cored, & chopped

3 TBS Butter

2 Heaping TBS Flour

1/3 Cup Sugar

1 Tsp Cinnamon

Dash or 2 of Salt. In a heavy saucepan melt butter, add the apples & stir. Add the rest & cook & stir over medium heat until apples are tender.  Let this cool for 10 minutes. Now stir this into your muffin batter. Divide the apple batter between 12 wells of your prepared pan . Wells will be almost full. Now make that crumb topping!

CRUMB TOPPING:

1 Cup Flour

2/3 Cup Sugar

2 TBS Brown Sugar

Dash of Salt

1/2 Tsp Cinnamon

1 TBS Butter

Mix all the dry together, I use the pan I used to mix up the muffins, the wet batter left behind will not hurt the crumbs at all. Rub the butter in to make fine crumbs. Now place about 1 TBS or so of crumbs onto the top of each muffin. Press crumbs down lightly. Now bake for 20 to 23 minutes until the muffins test done with a toothpick inserted, it should come out with no wet batter! Remove muffins from oven & let cool in the pan for 6 minutes.  Then invert pan on to a clean surface, if muffin sticks into the pan just gently run a sharp knife along the edges to loose. Set each muffin upright to finish cooling! Great warm or at room temperature! ENJOY!