For the crumble:
- 1/2 cup of all purpose flour
- 1/4 cup of packed light brown sugar
- 1/8 teaspoon of salt
- 4 tablespoons of unsalted butter, room temperature
For the muffins:
- 3 cups of fresh apple cider
- 1 1/2 cps of packed light brown sugar
- 3 large eggs
- 1 1/2 sticks (3/4 cup) of unsalted butter, melted
- 2 1/2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground/ grated nutmeg
- 1 large granny smith apple, finely chopped
- In a medium saucepan, bring the cider to a boil. Reduce heat and simmer for about 25 minutes until the cider has reduced to about 1 cup. Set aside and let cool.
- Pre-heat the oven to 350 degrees F. Line 12 muffin cups with liners.
- Make the crumble my combining all of the crumble ingredients in a food processor and pulse a few times until small clumps begin to form. Place in the freezer until you’re ready to use it.
- In a medium bowl, whisk together the brown sugar, eggs, butter, and the cooled cider.
- In a separate large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
- Pour the wet ingredients into the large bowl with the flour mixture and stir together until just combined.
- Add in the apples and stir to combine.
- Evenly pour the batter into the muffin tins so that the batter is flush with the top of the cup. Top with the crumble.
- Bake the muffins for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool slightly and ENJOY!!