1 ½cupschopped applesabout one large or two small apples
⅔cupall purpose flour
Preheat oven to 350 degrees and line a muffin pan with liners, or grease pan, and set aside.
In a large bowl, whisk together flour, baking powder, cinnamon, allspice, and salt. Set aside.
In a separate bowl, add granulated sugar, melted butter, eggs, milk, and vanilla extract. Mix until fully incorporated. Add to dry ingredients and stir until just combined. Add chopped apples and stir to incorporate.
Distribute batter between 12 muffin cups and set aside.
In a bowl, add crumble ingredients: flour, brown sugar, cinnamon, and melted butter. Stir to combine. Spoon crumble on top of each muffin, pressing down lightly so that the crumble sticks to the muffin batter.
Bake muffins for 20-22 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not batter).
Allow pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.
Muffins will keep at room temperature in a sealed container for 3 days.
Baked muffins can be stored in the freezer for up to 3 months, tightly wrapped in foil and stored in a freezer safe container.
If using paper liners, allow your muffins to cool completely before unwrapping, or they will stick to the papers.
Chop your apples in ½" cubes or smaller for best results.