The start of school signifies the arrival of notebooks, pencils, and of course apples. I love apple picking in the fall, and these muffins are just one of the ways I like to use all those delicious gems.

These apple cinnamon muffins are loaded with goodness. A rich sour cream based batter, orange and cinnamon spiced nuggets of fresh apple, and a cinnamon oatmeal streusel all make them the perfect muffin for early fall.

Besides being utterly delicious, I’m really coming to appreciate muffins as the perfect vehicle for educating my children about seasonality. In spring we have strawberry sour cream muffins, in summer, blueberry, and in fall, apple.

Not only are muffins universally beloved by all, but they are also extremely simple to make, which is why I enjoy baking them with my kids. Throw in the fact that they are a perfect treat, snack, or breakfast, and I honestly can’t imagine a more ideal baked good.

Cinnamon Apple Muffins - Makes 12 muffins

Equipment:

• Muffin tin

• Stand mixer (optional)

Cinnamon Oatmeal Streusel Ingredients:

• 2 TBS. salted butter, melted

• 2 TBS. sugar

• 1 tsp. brown sugar

• 1/4 cup all-purpose flour

• 2 TBS quick cooking oats

• 1/4 tsp. cinnamon

Muffin Ingredients:

• 1 1/3 cups all-purpose flour

• 3/4 tsp. baking powder

• 1/2 tsp. kosher salt

• Zest of 1 small orange (1 tsp.)

• 1 stick (8TBS.) salted butter, softened

• 1 cup sugar

• 2 large eggs

• 1 tsp. vanilla extract

• 1/2 cup sour cream

• 1 cup diced and peeled apple

• 1/2 tsp. cinnamon

• 1 tsp. orange juice

• 1 TBS. brown sugar

Method:

1. Preheat the oven to 350ºF, and line the muffin tin with 12 liners. I use convection bake and set the rack in the middle of the oven.

2. Make the streusel. Combine all the streusel ingredients in a small bowl and mix until evenly incorporated and little balls form. Place the streusel in the refrigerator while you make the muffin batter.

3. Make the batter. Sift the flour, baking powder, salt, and orange zest together in a medium bowl. Set aside.

4. Combine the diced apple, cinnamon, brown sugar, and orange juice in a medium bowl. Set aside.

5. Cream together the sugar and the softened butter using the paddle attachment fitted into the stand mixer. Mix until the sugar is dissolved and the butter is nice and fluffy. Then add the eggs one at a time, mixing thoroughly in between each addition. Once the eggs are fully mixed in, add the vanilla extract and mix again.

6. Add half the flour mixture to the batter, and mix on medium low until it’s fully incorporated. Then add half the sour cream, and mix again until the sour cream is incorporated. Then add the remaining flour and mix to incorporate. Finally add the remaining sour cream and mix fully. You may need to scrape down the sides and bottom of the bowl to get all the flour mixed in.

7. Remove the bowl of the stand mixer, and add the apple and any juices to the batter. Using a rubber spatula, gently fold the apple into the batter by hand. Mix only until the apple pieces are evenly incorporated.

8. Scoop 1/4 cup of the batter into each prepared muffin liner. Then top each muffin evenly with the prepared streusel. Bake the muffins in the oven for 30-35 minutes, or until the tops are lightly golden and a toothpick inserted into the center of the muffins comes out clean. Allow the muffins to cool for at least 5 minutes before enjoying. Store covered at room temperature for up to three days.