These Cinnamon Apple Crumb Muffins are a delightful treat, combining the warm flavors of cinnamon and apples with a crumbly topping.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Lining the muffin tin makes cleanup easier and ensures the muffins release easily.
In a small bowl, combine the light brown sugar, all-purpose flour, ground cinnamon, and unsalted butter for the topping. Mix until crumbly.
Use your fingers to mix the topping for a more crumbly texture.
In a large bowl, whisk together the large egg, low-fat buttermilk, melted butter, and light brown sugar until smooth.
Ensure the butter is not too hot to avoid cooking the egg.
Add the all-purpose flour, baking soda, and salt to the wet mixture. Stir gently until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the peeled and diced apple pieces into the batter.
Coating the apple pieces in a bit of flour before folding can prevent them from sinking.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Use an ice cream scoop for even portioning.
Sprinkle the prepared topping evenly over each muffin.
Press the topping lightly into the batter to help it adhere.
Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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