Adapted from this recipe from Sally’s Baking Addiction and this recipe’s crumb topping
Crumb topping
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
½ stick (2 ounces) butter cut into ½ inch cubes
Using your fingers mix the flour, brown sugar and cinnamon. Again using your fingers rub the butter into the flour and sugar mixture until of mostly uniform consistency. Set aside.
Muffins
3 ½ cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon salt
1 cup butter at room temperature
1 cup brown sugar
½ cup granulated sugar
4 large eggs at room temperature
1 cup sour cream
½ cup lactose free whole milk
1 tablespoon plus 1 teaspoon vanilla extract
3 cups apple peeled and chopped into chunks about the size of a blueberry
Preheat the oven to 425°. Line a 12 count jumbo muffin tin with paper liners.
Sift together the flour, baking powder, baking soda, cinnamon and salt and set aside.
Beat the butter until soft then add the brown sugar and granulated sugar. Continue beating until smooth and creamy. One at a time add the eggs beating well after each addition.
In a separate bowl whisk together the sour cream, milk and vanilla. Alternately add the flour mixture and milk mixture to the butter and sugar beating well after each addition. Begin and end with the flour mixture.
Stir in the apple.
Divide the batter evenly across the 12 muffin cups. Sprinkle the crumb topping evenly across the 12 muffins. Gently press the crumb topping into the batter.
Bake the muffins for 5 minutes at 425° then reduce the heat to 350° and continue baking for 22 minutes or until a toothpick inserted into the centers of a few muffins comes out clean. Cool on a rack in the pans until cool enough to remove the muffins from the pan directly to the rack.
Serve and store
Serve warm or at room temperature.
Muffins may be frozen. To reheat first defrost in the microwave for 1 minute then reheat at 350° for 10 minutes in an oven.
