I've gotta be honest and say that these weren't the muffins I was intending on giving you today. My plan was to make my favorite muffins but silly me forgot that the main ingredient of that kind is only available in grocery stores from about October to December. Any idea as to what I could be hinting at? CRANBERRIES!

I really wanted to share my cranberry orange muffins (or scones!) with you, but I forgot that fresh cranberries come and go so quickly. Smart people very wisely save and freeze cranberries for when a craving occurs in the middle of the year, but I am not one of those people apparently! Also, even though fresh cranberries are obviously the way to go, I just realized that Sprouts, a grocery store with an amazing bakery and home to some delicious cranberry muffins, actually uses dried cranberries in their recipe. So maybe I'll try using dried next time and see if they are just as good as muffins with fresh cranberries.

But I digress. Today I offer you another great muffin option: apple crumb muffins. And yes I know that apples are usually favored in autumn when the leaves are falling and Thanksgiving is right around the corner, but I like to enjoy apples all year round. Don't we all?

These muffins are perfectly moist from the addition of any yogurt of your choosing (Greek, plain, flavored - I used nonfat plain Greek yogurt) or can be substituted with sour cream. And everyone knows that the best part of any muffin is the top, and this recipe in particular takes it up a notch with a crumb/streusel topping. I won't judge you if you make a batch of these and just eat the muffin tops... it's your life, and I may or may not do the exact same thing.

Enjoy these muffins with your coffee first thing in the morning, and know that within time, I will be gifting you with cranberry orange muffins.

Apple Crumb Muffins

Makes 12-14 muffins

Recipe adapted from Sally's Baking Addiction

Ingredients

For the crumb topping:

1/4 cup (half a stick, 60 g) unsalted butter, melted and slightly cooled
1/3 cup (67 g) brown sugar (light, golden, or dark works), packed
1 tbsp. (15 g) granulated sugar
1 tsp. cinnamon
2/3 cup (84 g) all-purpose flour

For the muffins:

1/2 cup (one stick, 115 g) unsalted butter, room temperature
1/2 cup (100 g) brown sugar (any kind), packed
1/4 cup (50 g) granulated sugar
2 large eggs, room temperature
1/2 cup (120 g) yogurt or sour cream, room temperature
2 tsp. vanilla extract
1 3/4 cup (220 g) all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/4 cup milk (any kind), room temperature
1 3/4 cup peeled and chopped apples (any variety you want, I used Honeycrisp) - about 2 small apples

Directions

Make the crumb/streusel topping. In a small bowl, mix together the melted butter, both sugars, and cinnamon. Fold in the flour with a spatula until incorporated. Set bowl aside.
Preheat oven to 425°F. Grease a 12-count muffin tin with cooking spray or butter, or line with cupcakes wrappers. Depending on the size of your muffins, you may need to make the muffins in batches.
With a hand mixer or in the bowl of a stand mixer fixed with the paddle attachment, cream the butter and both sugars until fluffy, a couple of minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, allowing each to incorporate before adding the next. Add the vanilla extract and yogurt (or sour cream), and mix until combined. Scrape sides of bowl again.
In a separate bowl, whisk the flour, baking soda, baking powder, cinnamon, and salt together. Add this mixture to the wet ingredients, along with the milk and mix on low until just incorporated. Fold in the chopped apples.
Using a spoon or an ice cream scoop, fill each muffin cavity to the brim with batter. Sprinkle the crumb mixture over the top of each muffin, making sure to press down on the crumbs so they will stick while baking.
Bake for 5 minutes at 425°F, and then turn the oven down to 350°F and bake for another 15-17 minutes, or until a toothpick inserted in the center comes out clean. The blast of initial heat helps the muffins get their height.
Allow the muffins to cool in the pan for a couple of minutes before taking them out. Muffins are best eaten on the day they are baked, but can be enjoyed for 1-2 days after if covered and left at room temperature.