Cinnamon Apple Streusel Muffins

I’ve never been a fan of candles that make a room smell like baking … I mean, come on people, why are we going to make a half-hearted attempt? So naturally, one of my favorite parts of baking is the smell coming out of the kitchen and wafting throughout the house.  So keeping that in mind, lets set the olfactory stage here.  A lazy Sunday afternoon after the gym, the perfect sunny Fall day, some fresh picked apples (thank you Jersey Produce) and cinnamon…need I say more?

Fresh out of the Oven!

I have been loving cupcakes lately, but wasn’t in the mood for something super sweet, so we, my boyfriend and I, settled on a sour-cream apple cinnamon streusel cupcake that I found on FOODjimoto.  That’s right, I shared the kitchen and we baked together! It was fun, and I didn’t drive him crazy with my OCD and controlling ways, or if I did, it wasn’t too terrible… The moral of the story is that I was able to bake WITH someone else, and we both made it out alive.

About to fold in the Jersey Fresh apples! Macintosh are the best for baking!

The recipe is rich and flavorful but the apples bring it that sweet freshness, so it’s not too overwhelming. Remember how I went apple picking a few weeks ago? Yea, we ate all of those already, but luckily our local grocery store sells local farm fresh produce (the same grocery store where I worked/work in The Bakery).

For the batter, it is very simple:

Batter Ingredients:

1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/4 cups sour cream
2 1/2 cups flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 apples, peeled, cored and diced (Macintosh) …plus more for eating!

While the batter is getting started, or while it’s mixing, get the Streusel going; or share your kitchen and ask for help!

The Streusel:

1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt (I changed this from Kosher salt, I found that to be a bit too overpowering)
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup shopped pecans, optional
Once both are ready to go, then comes the fun part! Layer the batter and streusel topping in the muffin tins as you go along, and then pop them in the oven!

 

Layer-ing it! :)

I’m actually eating one of these awesome muffins as I sit here creating this post.  Its Tuesday morning at 8am and the sun is streaming into the kitchen. Yes I get up early on my days off, and yes I’m off on a Tuesday! Here’s to the joy of not joining the real world and still operating on a academic calendar! Well, in reality, Hooray for grad school fall break equating to 1 measly day off, in which I will spend all day doing work instead of taking a ‘break’. But back to the point; they are like individual coffee cakes, not too sweet, the dough is rich and creamy from the sour cream, and they’re ridiculously delicious.

Batter Ingredients:

  • 1 1/2 sticks unsalted butter at room temperature
  • 1 1/2 cups granulated sugar
  • 3 extra-large eggs at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups sour cream
  • 2 1/2 cups flour (not self-rising)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 apples, peeled, cored and diced (Macintosh) …plus more for eating!
The Streusel:
  • 1/4 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt (I changed this from Kosher salt, I found that to be a bit too overpowering)
  • 3 tablespoons cold unsalted butter, cut into pieces
  • 3/4 cup shopped walnuts

Preheat oven to 350ºF. Set up your muffin tins/cupcake tins with liners. For me, the recipe yielded 12 muffins.

Cream the butter and sugar with a mixer until fluffy. Add the eggs 1 at a time, then add vanilla and sour cream. In a separate bowl, mix together the flour, baking powder, baking soda and salt. With the mixer on low, add the flour mixture to the batter until just combined. Fold in the diced apple until just combined.

For the streusel, mix all the ingredients together.

Fill the cupcakes 1/3 full with batter; sprinkle with a generous teaspoonful of streusel, then another small scoop of the batter until the cups are filled 3/4 full. Then top off with the remaining streusel.

Depending on what you use, bake between 20-40 minutes or until golden brown (cupcakes around 25-30; muffins around 35-40).

Sour-Cream Apple Streusel Muffins!
They’re such a great fall treat! I hope you all Enjoy!
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