Chunky Apple Cinnamon Muffins with Crumb Topping…

Ingredients:
For the muffins:

1 large Granny Smith apple, peeled, cored, and chopped (reserve 3 tablespoons diced apple for the crumb topping)

1 cup sugar

2 cups all purpose flour

2 teaspoons baking soda

1/2 teaspoon plus 2 pinches salt

1 tablespoon cinnamon

2 large eggs

1 cup buttermilk

1/2 stick unsalted butter, melted

 

For the crumb topping:

1/3 cup light brown sugar

1/4 cup all purpose flour

1/2 teaspoon ground cinnamon

1 tablespoon butter, melted

3 tablespoons diced apple

Directions:

Preheat oven to 400 degrees. Prepare a baking sheet with muffin cups.

Whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples.

Whisk together the eggs, buttermilk, and butter in a small bowl. Gently egg mixture into flour mixture. Do not overmix.

Fill each muffin cup about 3/4 full. Top each muffin cup with the crumb topping (To make crumb topping: Combine all ingredients except apples in a bowl and mix with a fork to create crumbs. Toss in the apples and coat lightly with the flour mixture).

Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.

 

the recipe by Martha Stewart…

In Swedish Recipe you can find Här…