Ingredients:
- 2 cups (250g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 tbsp (8g) ground cinnamon
- 1 tsp (5g) baking powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 cup (115g) unsalted butter, melted and cooled
- 1 large (50g) egg, room temperature
- 3/4 cup (180ml) buttermilk
- 1 tsp (5ml) vanilla extract
- 1 can (21 oz / 595g) apple pie filling, slightly chilled
- 1/2 cup (65g) all-purpose flour
- 1/2 cup (100g) brown sugar, packed
- 1 tsp (2g) ground cinnamon
- 4 tbsp (55g) cold unsalted butter, cubed
Instructions:
- Preheat oven to 375°F (190°C). In a large bowl, whisk together the 250g flour, 100g granulated sugar, 8g cinnamon, baking powder, baking soda, and salt until no clumps remain.
- In a separate medium bowl, whisk together melted butter, egg, buttermilk, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir with a spatula just until flour streaks disappear.
- Gently fold in the chilled apple pie filling using a 'cut and fold' motion. Stop as soon as the apples are evenly distributed to prevent overworking the gluten.
- Distribute the batter evenly among 12 lined muffin cups.
- In a small bowl, rub the cold cubed butter into the streusel flour, brown sugar, and 2g cinnamon using fingertips until pea-sized crumbs form. Sprinkle the topping generously over each muffin.
- Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.