Apple Streusel Muffins
Still obsessed with “Seinfeld” after all these years, Lisa was sick of me “pulling an Elaine” – I’d buy a few muffins, eat off the tops and toss the dry bottoms. Determined to put an end to my cruel decapitations, she created these super-moist apple cinnamon muffins, delectable from the golden-crusted lid to the stray crumbs on my plate.
Bite Me Bit
"Here's your problem. You're making just the muffin tops. You've gotta make the whole muffin. Then you...pop the top, toss the stump"
-Elaine Benes, 'Seinfeld'
2 1/2 cups flour
1 tsp baking soda
1/2 tsp kosher salt
1/2 tsp ground cinnamon
2 cups peeled and diced Granny Smith apples
1 1/2 cups packed brown sugar
1 cup buttermilk
1/2 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup packed brown sugar
1/2 cup flour
1/4 tsp ground cinnamon
1/4 cup melted butter
1) Preheat oven to 350°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess.
2) For the muffins, in a large bowl, combine flour, baking soda, salt, cinnamon and diced apples. Gently toss to combine.
3) In a medium bowl, whisk brown sugar, buttermilk, vegetable oil, egg and vanilla. Gently stir into flour mixture just until blended. Spoon batter into prepared tin, dividing evenly among muffin cups.
4) For the topping, in a small bowl, mix together brown sugar, flour and cinnamon. Add melted butter and toss with a fork until it resembles coarse crumbs. Sprinkle topping over muffin cups.
5) Bake for 23-25 minutes, until the muffins spring back when gently pressed. Remove from oven and let cool for 10 minutes before removing from pan and placing on a wire rack.
Yield: 12 muffins
Ever consider using an apple corer? Watch here as Bite Me More tests one out.