A sip of coffee with a delicious bite of coffee cake is a match made in heaven! These scrumptious muffins easily rank among the top of all my all-time dessert recipes. I have modified the original recipe from Martha Stewart to my liking – which turned out to be much yummier of course. Sorry Martha! What makes this dessert seriously tasty is the sautéed apples.. simply luscious!
Muffins
1/2 cup (1 stick) unsalted butter at room temperature
1 3/4 cups all-purpose flour
2 tsp baking powder
1 cup sour cream
2 Tbsp vegetable oil
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 large eggs
Sauteed Apples
2 Tbsp, butter, unsalted
2 Tbsp sugar
½ tsp ground cinnamon
2 medium apples (I like using Fuji) thinly sliced
Streusel Topping
1 cup packed dark-brown sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
Directions
Heat the butter over medium heat until it’s melted. Add the apples, 2 Tbsp sugar, and 1/2 tsp cinnamon. Sautee for 10 minutes, or until softened, stirring frequently. Remove from heat and let it cool.
Prepare streusel topping – in a medium bowl, stir together brown sugar, flour, and salt. Add the butter until mixture resembles coarse crumbs. Refrigerate until ready to use.
Preheat oven to 350 degrees. Prepare muffins – Line the jumbo 12-cup muffin tins or 18 regular muffin tins with cupcake paper.
Using an electric mixer on medium speed (or use a fork like I did), beat together butter, sour cream, granulated sugar, and vanilla. Beat in eggs, one at a time, until well incorporated. Add the flour mixture into butter mixture. Fold in the sautéed apples last. Divide half the batter among prepared muffin cups. Top with half the streusel mixture, then remaining batter, and top with streusel. Bake 25 to 30 minutes or until a toothpick inserted in center of a muffin comes out clean.
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