Bakery-Style Apple Muffins That Stay Moist for Days

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Preheat the oven to 425°F. Line a standard 12-cup muffin tin with liners.
2. For the crumb topping, whisk together 1/2 cup flour, 1/4 cup sugar, 1/4 tsp salt and 1/2 tsp cinnamon. Rub in the butter with your fingertips until pea-sized crumbs form throughout and no sandy texture remains. Set aside.
3. In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 2 tsp cinnamon. Set aside.
4. With a mixer on high, cream both sugars and the butter for 2 minutes. Beat in the eggs one at a time, then the vanilla. Add 1/2 cup sour cream and 1/4 cup milk and beat on medium until well blended.
5. Add the dry ingredients to the butter mixture in 3 additions, mixing on low-medium speed. Stop as soon as no dry streaks remain; the batter will be thick. Scrape down the bowl.
6. Gently fold in the diced apples until just combined. Divide the batter evenly among the muffin cups; it will look like a lot. Top each with about 1 tablespoon of crumb topping, placed toward the center, and lightly press the crumbs down.
7. Bake at 425°F for 15-18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool in the tin for 10 minutes, then move the muffins to a wire rack.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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