- 2 cups all-purpose flour, plus two tablespoons more for coating apples
- 1 cup sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups diced, peeled tart apples
- 2 eggs, beaten
- 1 cup sour cream
- 1/4 cup vegetable oil or cooled melted butter
For the cracker streusel:
- 20 individual graham crackers or digestives
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons room temperature butter
- Move oven rack to top third of oven and preheat to 205 degrees. Line twelve muffin tins (line eleven muffin tins for huge muffins) with muffin/cupcake papers.
- In a large bowl, sift together the following dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Whisk dry ingredients to thoroughly and evenly mix. Next sprinkle two tablespoons of flour over diced apples and toss to coat. Add apples to dry ingredients. Toss to coat. Add the following ingredients to the bowl while mixing with an electric mixer set to low: eggs, sour cream and oil. When batter comes together evenly, turn off mixer.
- In a small resealable bag, add streusel topping ingredients. Seal bag, leaving a small opening for air to escape and place it flat on its side on a cutting board. Smash the baggie with a rolling pan until ingredients are crumbly. Pick the bag up and gently massage and shake to coat crumbs evenly with butter, then place back down and smash again, if needed. Streusel should be even and fully mixed at this point.
- Using an ice cream scoop or a one quarter cup measure, add batter to each lined muffin tin cup. Place one handful of streusel on top of each muffin and press gently to make sure the streusel sticks. Place in preheated oven and bake until muffin springs back when gently pressed, or for exactly twenty minutes.