• Start the recipe by preheating the oven to 350°F. Line the muffin tins with paper liners or spray each tin with a baking spray. Set the tins aside for now.

Preparing the Muffin Batter:

• Before making the muffin batter, prepare the apples. Peel, then finely dice the apples and place them into a large mixing bowl. Add 2 tablespoons of flour, then toss the apples until they’re well coated. Set the apples aside for later.
• Place the eggs, melted butter, sour cream, milk, vanilla extract, and sugar into a large mixing bowl. Whisk the ingredients together for a few minutes until the mixture is smooth and the eggs are well-beaten.
• In a separate bowl, combine the dry ingredients: all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. If making freshly-ground nutmeg, use a zester or micro-planer to grate the nutmeg directly into the flour.
• Sift the dry ingredients into the wet batter, then mix just until the batter is smooth and the dry ingredients are incorporated.
• Fold in the apples last, folding until they’re evenly distributed.

Making the Streusel Topping:

• To make the streusel, place the flour, sugar, and cinnamon into a small bowl. Use a cheese grater and grate the frozen butter into the flour in batches, tossing the butter in the flour occasionally. The mixture should be crumbly and dry.
• Next, pour in the milk and gently toss the flour and butter together until the flour is no longer dry.
• Use a large measuring scoop to scoop the muffin batter into each tin, filling the tins three-quarters full.
• Sprinkle the streusel topping over each muffin.

Baking Instructions:

• Bake the apple muffins at 350°F for approximately 30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden-brown.
• Gently remove each muffin from the muffin pan and onto a wire rack to cool. Do not cool the muffins in the pan!

Serving & Storing Suggestions:

• These apple muffins can be enjoyed right away with a cup of hot cider, coffee, or tea. Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
• You can also freeze these muffins for later. Wait for them to cool completely, then wrap each muffin individually in plastic wrap, then place the wrapped muffins into a zip-lock plastic bag or container. You can freeze muffins for up to 3 months.