Appledore's Apple Cinnamon Muffins

Streusel and Cinnamon-Sugar Muffins shown

For the Bread:

• 1 1/2 cups flour (all-purpose, 190g)
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter (barely melted - not hot, 115g)
• 1/2 cup granulated white sugar (100g)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk (120ml)

For the Apple Mixture:

• 1 apple (large, peeled and chopped)
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 1 pinch nutmeg (optional)

For the Cinnamon Sugar Topping:

• 1 tablespoon granulated white sugar
• 1/4 teaspoon cinnamon 

For Streusel Topping:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 stick salted butter-melted
• 1 teaspoon cinnamon

• Preheat oven to 350°F (180°C) and grease a 9x5 inch loaf pan OR muffin tins. *Cooking spray is fine to use.
  
  
  For the Bread Batter:
• In a small bowl whisk the flour, baking powder, salt, sugar and cinnamon together until thoroughly combined. Set aside.
• In another bowl whisk together milk, melted butter, eggs and vanilla.
• Mix together dry  and wet ingredients. Don't overmix! Set aside the apple bread batter.
  
  
  
  Apple Mixture:
• In another bowl combine chopped apple, brown sugar, cinnamon, and nutmeg. Once mixed, gently fold apple mix into the bread batter.
  
  
  
  Topping:
• To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and sprinkle on top on batter (loaf or muffins). 
  • If using cinnamon-sugar mix: combine sugar and cinnamon and sprinkle it on top.
   Putting it all Together:
  
  

  •  Pour Apple Bread batter into your greased 9x5 loaf pan or muffin tins.  Top batter with crumb topping or cinnamon-sugar mix. 
                *If using crumb topping you can still sprinkle cinnamon-sugar on top of crumbs.
   Baking:
   For Loaf: Bake for 45-55 minutes until a skewer inserted in the center comes out clean with only a few moist crumbs attached. Baking times vary so keep an eye on yours.
   For Muffins: Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
• Remove the bread from the oven and let cool in the pan for 15 minutes before transferring to a wire rack. Allow to cool completely before slicing.
• Cover and store leftover bread at room temperature for up to 4 days.
  Source: Plated Cravings