Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 1 large egg (50g)
  • 1/2 cup (120ml) whole milk
  • 1/3 cup (80ml) vegetable oil
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) peeled and diced Granny Smith apples
  • 3 tbsp (42g) cold unsalted butter, cubed
  • 1/4 cup (50g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 1/2 tsp (2g) ground cinnamon
  • 1 pinch salt

Instructions:

  1. Preheat oven to 425°F (218°C). Line your muffin tin with paper liners.
  2. In a large bowl, whisk together 250g all purpose flour, 150g granulated sugar, 10g baking powder, 2g ground cinnamon, and 3g salt.
  3. In a separate medium bowl, beat one large egg, then stir in 120ml whole milk, 80ml vegetable oil, and 5ml vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Note: Stop as soon as the flour streaks disappear; the batter should remain slightly lumpy.
  5. Gently fold in 300g of diced Granny Smith apple chunks until they are evenly distributed.
  6. In a small bowl, combine 42g cold cubed butter, 50g all purpose flour, 50g brown sugar, 2g cinnamon, and a pinch of salt. Use your fingers to pinch the butter into the flour until it looks like coarse sand.
  7. Divide the batter among the 12 muffin cups, filling them about 3/4 full. Sprinkle the cinnamon crumble topping generously over each one.
  8. Bake at 425°F (218°C) for 5 minutes. Wait for the tops to just start to puff, then reduce heat to 350°F (175°C) without opening the oven door.
  9. Bake for another 15-18 minutes until a toothpick inserted into the center comes out clean.
  10. Remove from oven and cool on a wire rack for 10 minutes.