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Apple Ginger Crumb Muffins - CRUMB TOPPING

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CRUMB TOPPING flour light brown sugar cinnamon allspice ground cloves salt unsalted butter muffins flour baking powder cinnamon allspice ground cloves unsalted butter eggs Sour Cream At milk vanilla bean paste apple
Viewed: 79 - Published at: 5 years ago

Ingredients

  • FOR THE CRUMB TOPPING:
  • 3/4 cups Flour
  • 1/3 cups Light Brown Sugar, Packed
  • 1/2 teaspoons Cinnamon
  • 1 pinch Allspice
  • 1 pinch Ground Cloves
  • 1 pinch Salt
  • 6 Tablespoons Unsalted Butter, melted
  • FOR THE MUFFINS:
  • 1-1/4 cup Flour
  • 1 teaspoon Baking Powder
  • 1/4 teaspoons Baking Soda
  • 1/2 teaspoons Cinnamon
  • 1/4 teaspoons Freshly Grated Nutmeg
  • 1/4 teaspoons Ground Ginger
  • 1 pinch Allspice
  • 1 pinch Ground Cloves
  • 1/4 teaspoons Salt
  • 6 Tablespoons Unsalted Butter, Softened At Room Temperature
  • 1/4 cups Granulated Sugar
  • 1/4 cups Light Brown Sugar, Packed
  • 2 whole Large Eggs, At Room Temperature
  • 1/2 cups Sour Cream At Room Temperature
  • 2 Tablespoons Whole Milk
  • 1/2 teaspoons Vanilla Bean Paste Or Extract
  • 1 cup Peeled Apple,cut Into 1/2 Inch Pieces (Granny Smith Or Another Tart, Firm Apple)
  • 1/3 cups Candied Ginger Finely Chopped

Method

  • Preheat oven to 350°F. Line or grease 12 muffin cups.
  • For the crumb topping:
  • Mix dry ingredients (flour, sugar, spices, salt) in a medium-sized bowl. Blend with melted butter and pinch together to create large crumbs. Set aside.
  • For the muffins:
  • Combine dry ingredients (flour, baking powder, baking soda, spices, salt) in a large bowl. Using a stand mixer or large bowl and beaters, cream together butter and sugars on medium to medium-high speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. Stir in sour cream, milk and vanilla.
  • Pour dry ingredients into wet ingredients in 2 additions and mix over low speed until just combined. Do not over-mix. Stir in apple and ginger.
  • Divide batter evenly among muffin cups. Sprinkle crumb topping evenly over muffins. Bake in center rack of oven for about 18-22 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on top. Allow to cool for 10 minutes.
  • Remove muffins from pan and allow to cool completely on wire rack. Enjoy.

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