Recipe

1. Preheat oven to 425°F. Spray a 12-count count muffin tin with cooking spray or use muffin liners.

2. Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.

3. Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.

4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the diced apples.

5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.

6. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take to bake in the oven is about 20–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

7. For the caramel sauce, melt butter in a saucepan.

8. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved.

9. Bring to a boil and allow to boil for 3 minutes, no more.

10. Remove from heat and drizzle over muffins. Place leftover caramel in mason jar and store in refrigerator.

Ingredients

FOR THE STREUSAL TOPPING:

• 1/3 cup packed light or dark brown sugar

• 1 Tablespoon granulated sugar

• 1 teaspoon ground cinnamon

• 1/4 cup unsalted butter, melted

• 2/3 cup all-purpose flour - spooned and leveled

FOR THE MUFFINS:

• 1 - 3/4 Cups of all purpose flour (spooned and level)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened to room temperature

• 1/2 cup packed light or dark brown sugar

• 1/4 cup granulated sugar

• 2 large eggs, at room temperature

• 1/2 cup yogurt or sour cream, at room temperature

• 2 teaspoons pure vanilla extract

• 1/4 cup whole milk, at room temperature

• 1 and 1/2 cups peeled and chopped apples (1/2-inch chunks; you need about 2 medium apples)

• Cooking spray

FOR THE CARAMEL SAUCE:

• 1/2 cup (1 stick) butter

• 1 cup light brown sugar

• 1/3 cup heavy cream

Equipment

• Large mixing bowl

• Stand mixer or hand-held mixer

• Measuring cups

• Whisk

• Tbs/Tsp

• Muffin tin (12 count)

• Cutting board

• Knife

• Saucepan (for caramel)

• Mason jar with lid (to store caramel sauce)

• Wire rack