These muffins are full of fall flavor and I love the addition of dried apples rather than fresh. They don’t add water to the muffin and have a more intense apple flavor. I usually buy mine at Trader Joe’s, I find them to be very tender and delicious. I also like to make my muffins a little oversized, so rather than the traditional 12, this recipe makes about 9 muffins. If you want regular size, just distribute the batter among the 12 muffin tins about 2/3 full. Enjoy with coffee or your favorite afternoon tea.
Yield 9 muffins
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup unsalted melted butter
- 1/2 cup pure maple syrup
- 1/4 cup sour cream
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1/2 cup dried apples, 1/4 inch dice
- 6 tablespoons all-purpose flour
- 6 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons cold unsalted butter
Combine all ingredients for streusel in a bowl and work the butter with your fingers into small crumbles (about the size of corn kernels). Once it’s all crumbled, set bowl in fridge while you prepare muffins.
Preheat oven to 400°. Line the tin with paper liners. In a large bowl, whisk flour, brown sugar, cinnamon, baking powder and salt. In a large measuring cup, whisk milk, melted butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened. Divide batter into 9 muffins so batter reaches the top. Sprinkle topping on each muffin gently pressing it in. Bake in oven for 17-20 minutes or toothpick inserted comes out clean. Allow to cool in tin for 10 minutes, then transfer to cooling rack to cool completely. Garnish with small pieces of dried apple as desired. Enjoy!