Soft apple muffins loaded with cinnamon flavor and a buttery streusel baked on top. These are delicious warm or served the next day since they are so tender.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the apples gently into the batter.
Line 14 muffin cups with paper liners. Divide the batter between the 14 muffin cups.
Make the crumble by mixing together the flour, sugar and butter in a small bowl. Don't overmix this. It's ok if it is a little floury. This mixture will be crumbly.
Divide the crumbs between the 14 muffins, sprinkling the crumbs on top of the batter.
Bake at 425 degrees for 5 minutes, then lower the oven temperature (without opening the oven) to 350 degrees and bake for an additional 14 minutes. A toothpick inserted in the center of the muffin should come out clean. Allow the bread to cool completely on a wire rack.
Store at room temperature in an airtight container.
Notes
*I prefer Pink Lady or Gala apples for this recipe so that they soften during baking.The calories shown are based on the recipe making 14 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**