These are great any time of year, but absolute heaven on a frosty fall morning. Plus, they’ll leave your house smelling divine.
| Topping | ||
| 1 | cup | brown sugar |
| 2/3 | cups | flour |
| 1 | teaspoon | ground cinnamon |
| 1/2 | cup | butter, melted |
| Muffins | ||
| 1 | cup | sugar |
| 1/2 | cup | brown sugar, packed |
| 3 | cups | flour |
| 5 | teaspoons | baking powder |
| 1 | teaspoon | baking soda |
| 3/4 | teaspoon | salt |
| 1 | tablespoon | ground cinnamon |
| 1/2 | teaspoon | ground nutmeg |
| 1/2 | teaspoon | ground cloves |
| 1/2 | teaspoon | ground ginger |
| 2 | eggs | |
| 1 1/2 | cups | buttermilk |
| 2 | teaspoons | vanilla |
| 8 | tablespoons | butter, melted and cooled |
| 2 | apples, cored, peeled, and shredded* | |
| 1 | cup | toasted walnuts, chopped |
| 1 | cup | raisins |
| * Use pippins or Granny Smith apples for best results. |
Preheat oven to 375°
Fill 20 standard muffin tins with paper liners.
Topping
1. Mix the brown sugar, flour, and cinnamon in a spacious bowl.
2. Add the melted butter and use your fingers to toss and pinch the ingredients together, forming a coarse, crumbly mixture. Set aside.
Muffins
1. Place both sugars in a spacious mixing bowl.
2. Sift in the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine.
3. In a separate bowl, whisk together the eggs, buttermilk, vanilla and melted butter.
4. Stir the egg mixture in to the dry ingredients and mix until combined but still lumpy—do not beat smooth.
5. Add the shredded apples, chopped nuts, and raisins to the batter and mix lightly.
6. Divide the batter evenly among the prepared muffin cups. The cups will be quite full.
7. Sprinkle the muffins with crumb topping.
8. Bake for 25–30 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
