Apple Crumb Muffin

I didn't grow up in a house that had a ton of baked goods. My mom wasn't much of a baker (sorry mom), so homemade baked goods were often a treat that we would buy at Great Harvest Bread or the grocery store. If you've ever been to Great Harvest, you might be familiar with their apple crunch bread. Oh, it's so good. There aren't any GHBs where I live, so it's been a while since I have had it.

A few days ago, I was chatting with a friend about an apple crumb cake that she made that was delicious. A soft cake with a crumb topping - I was in. I stopped at the store, grabbed a few ingredients, and hit the kitchen.

These were simple to make and you don't need any fancy tools. Do you have a knife, cutting board, bowl, whisk, and muffin pan? Cool, you're ready to make these. These would be a great addition to brunch or breakfast during the holidays, you can make them the night before and reheat them in the morning.

Apple Crunch Muffins
Makes 12

Muffins
2 cups All-Purpose Flour
1 ¼ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
3 eggs, room temperature
1 cup cane sugar
1 teaspoon vanilla extract
8 oz sour cream
1 stick unsalted butter, melted
4 small to medium apples, diced (I used Granny Smith and McIntosh)
vegetable oil to grease the muffin pan

Topping
1 cup All-Purpose Flour
½ cup light brown sugar
1 ½ teaspoon cinnamon
½ teaspoon kosher salt
1 stick unsalted butter, melted

Instructions:
Preheat your oven to 350-degrees Fahrenheit and grease the cups and top of a 12 cup muffin pan.
To make the muffins, whisk the flour, baking soda, salt, cinnamon, nutmeg together in one bowl. In another bowl, cream the eggs, sugar, vanilla extract, sour cream, and butter. Combine the wet ingredients with the dry ingredients and once everything is incorporated, fold in your diced apples. Evenly distribute the batter in the greased muffin pan. Using a ¼ cup measuring cup will fill the cups all the way to the top.
To make the crumb topping, combine all the ingredients in a small bowl until well combined. Use your hands to take part in the topping and put it on top of each muffin.
Put the muffins in your oven on the middle shelf, and bake for 30-35 minutes. Serve warm, or put in an airtight container to keep for a few days.