Ingredients
For the Muffins
-
1½ cups all-purpose flour
-
2 teaspoons baking powder
-
¼ teaspoon kosher salt
-
1 teaspoon ground cinnamon
-
½ cup packed brown sugar
-
¾ cup buttermilk
-
1 large egg
-
1 teaspoon vanilla extract
-
¼ cup butter, melted
-
2 large Granny Smith apples, peeled and chopped into ¼-inch cubes (about 2 cups)
For the Crumble Topping
-
½ cup old-fashioned oats
-
2 tablespoons packed brown sugar
-
¼ cup unsalted butter, chilled and chopped
-
3 tablespoons pumpkin seeds (pepitas)
Instructions
Preheat the oven to 400°F. Line a muffin pan with paper liners or lightly grease the cups.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and brown sugar.
3. Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, vanilla, and melted butter.
4. Make the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined.
Gently fold in the chopped apples. Try not to overmix—the batter should be just combined.
5. Make the Crumble
Add the oats, brown sugar, chilled butter, and pumpkin seeds to a food processor. Pulse until the mixture comes together and the pumpkin seeds are roughly chopped.
6. Fill the Muffin Pan
Divide the batter among the prepared muffin cups. Sprinkle about 2 teaspoons of the pumpkin seed oat crumble over each muffin.
7. Bake
Bake for 20–22 minutes, or until a wooden pick inserted into the center comes out clean.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
-
Cut the apples small: ¼-inch pieces distribute easily through the batter and make every bite apple-filled.
-
Don’t overmix: Stir just until the ingredients come together for tender muffins.
-
Keep the butter cold for the crumble: Chilled butter helps create a crumbly, crunchy topping.
-
Prep the apples ahead: Peel and chop the apples while the oven preheats to keep things moving.
