Apple Muffins with Browned Butter Oat Streusel

Active Time25

Cook Time30

Total Time55

Yield12 muffins

Notes

Crisp, sweet apples work best in these muffins. In tests, the Braeburn variety yielded the preferred soft-but-distinct texture and fruity apple flavor, but Cripps Pink apples (also called Pink Lady apples) are a good option as well. This recipe uses parchment squares to create tall muffin liners; they allow for the muffins to maintain height while baking and hold generous piles of streusel. Alternatively, lotus-style muffin liners can be purchased and used.

*UPDATE 7/2/2020: This recipe also works when substituting buttermilk or acidulated milk (whole or 2% milk + a splash of white vinegar) for yogurt.

Ingredients

Brown Butter Oat Streusel

90 grams all-purpose flour (¾ cup)
67 grams old-fashioned oats (¾ cup)
99 grams dark brown sugar (½ cup)
¼ tsp. table salt
198 grams unsalted butter (14 Tbsp.)
2 Tbsp. water
1 ½ tsp. vanilla extract

Apple Muffins

240 grams all-purpose flour (2 cups)
2 tsp. ground cinnamon
2 tsp. baking powder
¾ tsp. baking soda
¼ tsp. ground nutmeg
¼ tsp. table salt
2 large eggs room temperature
1 cup plain low-fat yogurt room temperature*
99 grams granulated sugar (½ cup)
50 grams dark brown sugar (¼ cup)
1 tsp. vanilla extract
12 ounces Braeburn apples , peeled, cored, and cut into ¼-inch pieces (1 ½ cups diced pieces)

Method

BEFORE YOU START

Adjust oven rack to middle position and heat oven to 350℉. Cut 12 6-inch squares out of parchment paper. Gently press and crease paper squares into a standard 12-cup muffin tin to create muffin liners with tall, folded walls. Paper may not fully stay in cups until they are filled with muffin batter.

FOR THE OAT STREUSEL

90 grams all-purpose flour
67 grams old-fashioned oats
99 grams dark brown sugar
¼ tsp. table salt
Stir flour, oats, sugar, and salt together in medium bowl.
198 grams unsalted butter
Melt butter in small saucepan over medium-high heat. Continue to cook, stirring frequently, until butter is lightly browned and aromatic, 2 to 3 minutes. Reserve ½ cup butter for muffin mixture and set aside to cool.
2 Tbsp. water
1 ½ tsp. vanilla extract
Stir remaining browned butter (should be about 6 tablespoons) into flour mixture until evenly combined. Add water and vanilla extract and stir until evenly moistened and mixture starts to clump. Chill mixture for at least 10 minutes, or until ready to use.

FOR THE APPLE MUFFINS

240 grams all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
¾ tsp. baking soda
¼ tsp. ground nutmeg
¼ tsp. table salt
Whisk flour, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl.
2 large eggs
1 cup plain low-fat yogurt
99 grams granulated sugar
50 grams dark brown sugar
1 tsp. vanilla extract
12 ounces Braeburn apples
In a separate medium bowl, whisk eggs, yogurt, granulated sugar, brown sugar, and vanilla extract until no lumps of brown sugar remain. Stir in reserved browned butter until smooth, then fold in diced apples.
Add egg mixture to flour mixture and use a rubber spatula to gently mix, just until no visible flour remains. Batter should be thick and slightly lumpy. Use a level ⅓-cup dry measurement to fill each prepared muffin cup. Use your hands to break apart streusel mixture and crumble evenly over each muffin, breaking up any clumps larger than a marble. Bake until a toothpick inserted into the center of the muffins comes out clean, about 25 to 30 minutes, rotating muffin tin halfway through baking.
Let cool in tin for at least 20 minutes. Cooled muffins can be stored in an airtight container or zipper lock bag at room temperature for up to 3 days.