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Crumb-Coated Apple Muffins
2 apples, peeled and diced
3 cups flour, divided
2 teaspoons baking powder
2 ½ teaspoons cinnamon, divided
1 teaspoon ground ginger
½ teaspoon kosher salt
2 eggs, lightly beaten
½ cup vegetable or canola oil
1 ¼ cup brown sugar, divided
¼ cup + 2 tablespoons granulated sugar, divided
½ cup buttermilk
1 teaspoon vanilla
6 tablespoons unsalted butter, melted
Preheat oven to 375°F. Grease muffin tin with butter or cooking spray.
Combine 2 cups flour, baking powder, salt, 1 teaspoon cinnamon in a separate bowl. Set aside.
Whisk together oil, ½ cup brown sugar, ¼ cup granulated sugar, and buttermilk. Add eggs and vanilla, whisking until well blended.
Stir flour mixture into wet mixture until combined. Fold in diced apple pieces. Pour batter into muffin tins, ¾ full.
Prepare crumble topping by whisking 1 cup flour, ¾ cup brown sugar, 2 tablespoons granulated sugar, 1 ½ teaspoon cinnamon, and 1 teaspoon ground ginger with melted butter. Stir until crumbly. Sprinkle crumble topping over muffins and bake for 22-25 minutes. Check for doneness before removing from oven to cool.