Ingredients:
- 2 cups (250g) all-purpose flour
- ¾ cup (150g) brown sugar, packed
- 1 tbsp (8g) baking powder
- ½ tsp (3g) baking soda
- 1 tbsp (6g) ground cinnamon
- ½ tsp (1g) ground nutmeg
- ¼ tsp (1g) ground cloves
- ½ tsp (3g) salt
- 2 large (100g) eggs, room temperature
- ½ cup (120ml) melted unsalted butter, cooled
- ¾ cup (180ml) buttermilk
- 1 tsp (5ml) vanilla extract
- 1 ½ cups (225g) peeled and diced Granny Smith apples
- ½ cup (65g) all-purpose flour
- ¼ cup (50g) brown sugar
- 1 tsp (2g) ground cinnamon
- 3 tbsp (42g) cold unsalted butter, cubed
Instructions:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a separate small bowl, whisk the melted butter, eggs, buttermilk, and vanilla until smooth.
- Fold the wet ingredients into the dry until just combined—stop as soon as no streaks of flour remain. Gently fold in the diced apples.
- Prepare the streusel by mixing flour, brown sugar, and cinnamon in a small bowl. Use a fork or your fingers to rub the cold butter into the mixture until it looks like coarse wet sand.
- Divide the batter evenly among the 12 liners.
- Heap a generous tablespoon of streusel on top of each muffin, pressing lightly.
- Bake for 18–22 minutes until the edges pull away slightly from the liners and the tops are a deep mahogany brown. A toothpick inserted into the center should come out clean.