Apple Crumb Muffins

After apple-picking at a local orchard recently, I had LOTS of apples, and nothing to do with them!  On a cooler day this week, I decided to try these Apple Crumb Muffins - they were perfect.  Moist and doughy in the middle, with the perfect cinnamon-sugar topping.  The apple taste wasn't overwhelming, so the next time I think I'll substitute some applesauce for the butter in the muffin mix.  But definitely give these a try - they won't disappoint!  The perfect fall treat :)

Apple Crumb Muffins

Ingredients:

For the muffin:

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp ground cinnamon

pinch of salt

1/2 cup light brown sugar

1 large apple, peeled and chopped

2 eggs

1 cup milk

6 tbsp butter, melted and cooled

For the crumb topping:

1/2 cup all purpose flour

1/4 tsp ground cinnamon

2 1/2 tbsp butter, cut into small pieces

2 tbsp light brown sugar

Directions:

Crumb Topping: 
In a medium bowl, whisk together the flour, brown sugar and cinnamon.  Add the butter and cut it into the mixture until crumbly. 

Muffins: 
Preheat over to 400 degrees.  Line muffin tin with 12 liners or grease and set aside. 
In a large bowl, whisk the flour, baking powder, cinnamon, salt, and sugar. 
Add the chopped apple to the flour mixture and stir until just combined.
In a medium bowl, beat the eggs, then add the milk and butter.
Make a well in the center of the dry ingredients, and pour in the egg mixture.  Stir gently, and be careful not to overmix. 
Spoon the batter into the muffin tin and top with the crumb topping.  Bake for 20 minutes, or until golden brown.  Let cool in pan for 5 minutes, and then serve or cool on wire rack.

Enjoy!!