2 Muffin tins with liners. (if you only have one tin thats ok! You will just need to do two batches).
Medium bowl
Whisk
Small Pan
Small Bowl
Wire rack
Ingredients
Crumble topping
1cupall purpose flour
½cuppacked dark brown sugar
⅓cupold fashioned oats
½tspcinnamon
½tspkosher salt
1stick4oz unsalted buttermelted and cooled slightly
Batter
1stick4oz unsalted butter
1cuppacked dark brown sugar
2eggs
½cupunsweetened applesauce
½cupbuttermilk
1tspvanilla bean pasteor vanilla extract
1 ¾cupall purpose flour
1tspbaking soda
¼tspbaking powder
2tspcinnamon
½tspground ginger
¼tspfreshly grated nutmeg
¼tspground cloves
1tspkosher salt
2cupssmall diced golden delicious applesabout 2 apples
2tspall purpose flour
Powdered sugarfor dusting, optional
Instructions
Preheat oven to 350ºF. Line two muffin tins with liners (if you only have one tin thats ok! you will just need to do two batches).
First prepare the crumble. In a medium bowl, whisk flour, brown sugar, oats, cinnamon and kosher salt. Pour in melted butter, and mix using a fork to fully incorporate the butter into the dry ingredients. Break up the mixture with the fork to create a crumble texture. Set aside.
Next prepare the batter. In a small pan over medium low heat, add butter and melt.
Whisk butter continuously until the butter has browned. Keep an eye on it as this can happen quick!
Once the butter is brown, immediately transfer to a large bowl. Let cool 5 minutes.
Add brown sugar to the large bowl with the browned butter and whisk until incorporated.
Add in eggs and whisk until homogenous. (work quick here as the butter may be still warm and we don’t want to cook the egg!)
Whisk in applesauce, buttermilk and vanilla. Set aside.
In a small bowl, whisk 1 3/4 cup flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt.
Add dry into the wet and mix until just moistened. It’s ok if there are a few clumps. Don’t over mix :)
Toss apples with 2 tsp flour. Fold apples into the batter.
Fill muffin tin with batter about 2/3 of the way up.
Top each muffin with a generous amount of crumble topping.
Bake muffins for 25-30 minutes until muffins are puffed, golden, and a toothpick inserted into the center of the muffin comes out clean (a few moist crumbs are ok!).
Let muffins cool in the pan for 5 minutes. Remove muffins to a wire rack to cool completely. Dust with powdered sugar if desired!