Apple Cinnamon Muffins

Well, actually it's Chunky Apple Cinnamon Muffins with Crumb Topping

I love muffins with a crumb topping. It's a weakness of mine. Well, one of that I'm willing to divulge. : ) My girls love the crumb topped muffins too. But I do try to limit their sugar intake, every now and then. 

I came across this recipe via How to Simplify. It's the perfect muffin. Not an overwhelmingly sweet topping, but just enough to savor with every bite. And I just love the bits of apple throughout the muffin.

For the muffins:

1 large Granny Smith apple, peeled, cored and chopped (reserve 3 tablespoons for the crumb topping) ~ I used a Fuji Apple and it was fine

1 cup sugar

2 cups flour ~ Next time I'm going to substitute some ground oatmeal

2 teaspoons baking soda

1/2 teaspoon plus 2 pinches salt ~ Not sure what the 2 pinches is about, I skipped it.

1 tablespoon cinnamon

2 large eggs

1 cup buttermilk ~ Don't have buttermilk? Make your own by adding one tablespoon of fresh lemon juice to one cup milk. Stir in and let sit for a few minutes.
1/2 stick unsalted butter, melted

For the crumb topping:

1/3 cup light brown sugar

1/4 cup flour

1/2 teaspoon cinnamon

1 tablespoon unsalted butter, melted

3 tablespoons reserved diced apple

Preheat oven to 400 degrees. Line muffin tins.

• Whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples.
• Whisk together the eggs, buttermilk, and butter in a small bowl. Gently add egg mixture into flour mixture. Do not over mix.
• Fill each muffin cup about 3/4 full. Top each muffin cup with the crumb topping (To make crumb topping: Combine all ingredients except apples in a bowl and mix with a fork to create crumbs. Toss in the apples and coat lightly with the flour mixture).
• Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.