Apple Crumble Muffins

Ingredients

Muffin Base

• 113 g Ballerina Farm butter

• 100 g cane sugar

• 3 eggs

• 5 g vanilla

• 100 g Ballerina Farm yogurt

• 60 g Ballerina Farm buttermilk

• 250 g all-purpose flour

• 10 g baking powder

• 2 g cinnamon

• 1 g cardamom

• 1 g nutmeg

• 2 g salt

Apple Filling

• 300 g apples, peeled and diced

• 40 g butter

• 90 g brown sugar

• 3 g cinnamon

• 1 g nutmeg

• 1 g salt

• 3 g vanilla

• 20 g maple syrup

Crumble Topping

• 115 g cold, cubed Ballerina Farm butter

• 100 g brown sugar

• 50 g cane sugar

• 180 g all-purpose flour

• 4 g cinnamon

• 2 g salt

Directions

Apple Filling

1. Add apples, butter, cinnamon, and brown sugar to a pan.

2. Cook over medium heat until the apples are soft and a caramel-like sauce has formed.

3. Stir in nutmeg, salt, vanilla, and maple syrup.

4. Set aside to cool.

Muffin Base

1. In a small pan, melt the butter and cook until golden brown; set aside to cool slightly.

2. In a large bowl, combine browned butter, sugar, eggs, vanilla, Ballerina Farm yogurt, and buttermilk. Mix until combined.

3. In a separate bowl, whisk together flour, baking powder, cinnamon, cardamom, nutmeg, and salt.

4. Add dry ingredients to the wet mixture and stir until just combined — do not overmix.

Crumble Topping

1. In a bowl, combine the flour, brown sugar, cane sugar, cinnamon, and salt.

2. Add cold, cubed butter and use a pastry blender or your fingers to cut the butter into the mixture until coarse crumbs form.

To Assemble

1. Scoop muffin batter halfway into each lined muffin tin.

2. Add a spoonful of apple filling.

3. Top with the remaining batter, then add a bit more apple filling and finish with crumble topping.

4. Bake at 325°F (165°C) for 20–25 minutes, or until golden and a toothpick inserted in the center comes out clean.