I have tried many apple cinnamon muffin recipes but, this recipe I came up with is by far the best I have ever tried. You can make these and let them cool completely and wrap tightly and freeze. During the week just get one out of the freezer and let it sit on the counter while you are getting ready and then pop it in the microwave just to get it slightly warm. Great way to begin your day!
You will need:
2 cups of all-purpose flour
3 tsp. of baking powder
1/2 tsp. of baking soda
1/2 tsp. of salt
2 1/4 tsp. of ground cinnamon, divided
1/2 tsp. plus a pinch of freshly ground nutmeg, divided
1 cup, plus 2 Tbs. of sugar, divided
3/4 cup of sour cream
1/4 cup of canola oil
1 tsp. of pure vanilla extract
2 cups of peeled and chopped golden delicious apples
1/4 cup of packed light brown sugar
3 Tbs. of all-purpose flour
1/4 tsp. of ground cinnamon
Pinch of freshly ground nutmeg
2 Tbs. of cold butter, cut into pieces
Preheat the oven to 400 degrees Fahrenheit.
In a medium bowl, combine chopped apples, 2 Tbs. of sugar, tsp. of ground cinnamon and a pinch of nutmeg. Set to the side and let the sugar draw out some liquid. This will make the muffins even moister.
In a large bowl, combine dry ingredients with a whisk. In another bowl, beat with a mixer, sugar, eggs, canola oil, sour cream and vanilla extract. Add half of the dry ingredients to the wet and beat. Add the other half of the dry ingredients and beat well. Fold the apples into the batter. Line your jumbo muffin tins or spray with non-stick cooking spray. Fill the 10 muffin tins 3/4 full. In a small bowl, add the streusel topping ingredients except for the butter and combine. Using a fork cut the butter into the dry ingredients until it resembles coarse crumbs. Sprinkle about 1 tsp. over each muffin tin. Bake for 25 minutes or until golden brown and a toothpick inserted into the center comes out clean. Cool for about 5 to 8 minutes before removing the muffins from the tins and placing them on cooling racks. Enjoy!