Ingredients
Equipment
Method
- Prep: Heat the oven to 350°F and line one 12-muffin tin or two 6-muffin tins. Peel and chop the apples into small bite-sized pieces and set aside.3 medium apples
- Mix the dry ingredients: Place the flour, baking powder, baking soda and salt in a medium mixing bowl and use a whisk to incorporate.1 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
- Mix the wet ingredients: In a larger bowl, use the whisk to beat the eggs a little, then add the brown sugar, yogurt, melted butter and vanilla and whisk again.2 large eggs, ½ cup light brown sugar, ½ cup plain Greek yogurt, 6 tablespoons unsalted butter, 1 teaspoon vanilla extract
- Make the crumble topping: Mix the brown sugar, flour and cinnamon together in a small bowl. Add the cubed butter and use your fingers or a fork just enough to form course crumbs.3 tablespoons light brown sugar, 2 tablespoons all-purpose flour, ½ teaspoon ground cinnamon, 2 tablespoons unsalted butter
- Combine: Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the apples into the batter and then divide it evenly into the muffin cups. Finally, sprinkle the crumb topping over each muffin top, using your fingers to push it into the batter just enough to stick.
- Bake: Bake muffins for 20-22 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
- Enjoy: Serve immediately, or save covered for up to 4 days in the fridge or up to 2 months in the freezer.
Nutrition
Notes
Apples: Look for Honeycrisp or Golden Delicious apples if you can find them (both are great baking apples) but any other varieties will work too.
To melt the butter: Place it in a glass measuring cup or bowl and microwave at 50% power for 30 seconds, watching closely and removing when it just melts. Add a little extra time if needed.
Storage: These muffins will stay fresh for up to 4 days in the fridge or up to 2 months in the freezer.
