Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (65g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) cold unsalted butter, cubed
  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (300g) Granny Smith apples, peeled and finely diced
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat oven to 375°F (190°C). In a small bowl, combine 1/2 cup flour, brown sugar, and 1 tsp cinnamon. Using a fork or pastry cutter, work the cold butter into the mixture until it resembles coarse crumbs, then set aside in the fridge.
  2. In a large bowl, whisk together 2 cups flour, granulated sugar, baking powder, baking soda, 1 tsp cinnamon, and salt.
  3. In a separate medium bowl, beat the eggs, then stir in the melted butter, buttermilk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Gently fold in the diced apples that have been tossed in lemon juice.
  5. Spoon the batter into lined muffin cups, filling them about 3/4 full. Generously heap the chilled streusel on top, pressing slightly, and bake for 20 minutes or until golden brown.