Apple Ginger Streusel Muffins
Buttery sour cream muffins with fresh apple chunks and a spiced streusel topping, featuring ginger and cinnamon.
Ingredients
Streusel Topping
- 1 1/2 cups all-purpose flour 195 g
- 2/3 cup brown sugar, packed 145 g
- 1 1/2 tsp cinnamon 4 g
- 1/2 tsp kosher salt
- 1/2 cup salted butter, cold and cubed 116 g
Muffin Batter
- 2 1/4 cups all-purpose flour 293 g
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1 tbsp ginger
- 1/2 cup salted butter, softened 116 g
- 1 cup granulated sugar 200 g
- 2 large eggs, room temp
- 1 tsp vanilla extract
- 1 cup sour cream, room temp 240 ml
- 3 medium apples, peeled, cored, and cut into thin chunks
Instructions
Streusel Topping
Preheat oven and prep pans:
Set the oven to 425°F (220°C). Butter and dust two standard 12-cup muffin pans; put aside.
Muffin Batter
Make streusel topping:
In a small bowl, mix flour, brown sugar, cinnamon, and salt. Incorporate the cold butter cubes using a pastry blender until the mixture forms coarse, moist crumbs, roughly 2-3 minutes. Reserve in the fridge until needed.Whisk dry ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.Cream butter and sugar:
In a large bowl, cream the softened butter and granulated sugar until pale and fluffy. Add eggs and vanilla, beating thoroughly for about 2-3 minutes.Combine batter and fold apples:
Gradually add the dry mixture and sour cream to the butter mixture in alternating portions, mixing until the batter is thick and slightly aerated, about 3-4 minutes. Gently fold in the apple pieces.Fill and bake muffins:
Distribute the batter evenly among the prepared muffin cups. Bake at 425°F (220°C) for 5 minutes, then lower the temperature to 375°F (190°C) and continue baking for 20 minutes, or until a toothpick inserted in the center emerges clean.Cool muffins in pans:
Allow the muffins to cool in the pans for about 10 minutes, then move them to a wire rack to cool completely.