Streusel-Topped Apple Pie Muffins for Fall Breakfast

Every fall I seem to go on an all-out apple bender to make easy desserts, putting them in everything and anything I can think of. I am always aiming to achieve light and airy muffin perfection, and my all-time favorite is the orange poppyseed recipe I created last spring. With a chill finally settling in down South, I've been craving a heartier fall-friendly muffin so I decided to tweak that recipe using gorgeous local apples and cozy autumnal spices to do and make some ice cream recipes. These turned out oh-so-satisfying, like warm apple pie you can hold in your hand.

I usually make it a good month or two until my excitement finally sputters out, and then I'm satisfied for another season. This batch of apple streusel muffins are easy dessert recipes which marks this year's kickoff using my favorite fall fruit, and what a delicious start it turned out to be. 

I also added a streusel topping to create some contrast to the tender muffin below, and the crunchy, buttery flavors definitely gilded the lily in the best way possible. This one is very basic and can be adapted to suit your personal taste: toasted walnuts, oats, and cinnamon would all be welcome additions. This recipe makes 12 muffins, more than enough for my house of two, but they keep well so we can enjoy them throughout the week. If you don't want that many, I'm sure you can find someone who would be willing to share.

Preparation Instructions:

Preheat oven to 400°F. Grease a regular-sized muffin tin generously with cooking spray, both inside the cups and over the top.

Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In another bowl, combine eggs, brown sugar, crème fraîche, and vanilla. Add the melted butter, pouring in a slow and steady stream, while whisking vigorously to emulsify the mixture.

Add the liquid mixture to the dry ingredients and gently fold until the liquid is just barely combined, being careful not to over-mix. (A few lumps are okay.) Stir in the chopped apples. Fill each muffin well all the way to the top with batter; set aside while preparing the streusel.

For the streusel, add the flour, brown sugar, sugar, and salt in a medium bowl. Pour in the melted butter and gently stir with a fork until well combined and small pebble-sized pieces remain throughout.

Top each filled well with a heaping tablespoon of streusel, lightly pressing it into the batter. (A round cookie cutter placed over the cup helps keep the mess to a minimum.) Bake muffins for 18 to 22 minutes, until tops are golden and a toothpick comes out clean. Leave the muffins in the pan for 10 to 15 minutes, then transfer to a wire rack to continue cooling.

The muffins can be stored in an airtight container for up to three days. The batter can be made in advance and held in the refrigerator for up to 2 days, or frozen for 2 weeks.

Source: TheKitchn