Teacher's Apple Streusel Muffins
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Why I Love This Recipe
The custom of giving apples to teachers originated from the early 19th century when poor families would provide apples to teachers as a form of compensation for their education services.
Ingredients You'll Need
FOR THE MUFFIN BATTER
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1/4 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1 1/2 cups grated apple (peeled and cored)
FOR THE STREUSEL TOPPING
1/4 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons chilled, unsalted butter, cut into small cubes
Directions
Preheat the oven to 375°F (190°C). Line a 12-muffin tin with parchment paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream softened butter with sugar and brown sugar. Add eggs one at a time, mixing until fully incorporated. Stir in vanilla extract.
Gradually add dry ingredients to the wet mixture, alternating with sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in grated apples.
Spoon the batter evenly into prepared muffin cups, about three-quarters full.
***For the Streusel Topping***
In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter using a fork or your fingers until the mixture resembles coarse crumbs. Sprinkle a generous amount onto each muffin.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 3 days.
Pairs Well With
Non-alcoholic: Chilled Apple Cider. Alcoholic: Sweet Riesling Wine






