It is the most beloved, the most requested, the most downloaded and the most adored recipe on Kate from Scratch. This recipe exploded all over the internet when it was first published; shared and linked and highlighted and commented upon regularly for over a year. I got emails saying how “wicked good” and “totally amazing” and even (dare I repeat it, for fear of sounding like a blogger) …
“amazeballs” they are. Yes, seriously.
I just figured it was luck and never gave it much thought after that. So, after nearly two years of people referring to these as, “you know those really good apple cinnamon muffins with that stuff on top you made that one time?”
I figured I’d make them again. And as you can tell from that mess of a pan. I made a LOT of them.
I, the one who never ever makes the same thing twice (seriously never) have followed my own recipe and perfected it upon picking over fifty pounds of apples with the family over the weekend. If you thought these muffins were “wicked awesome” before… brace yourselves.
You asked for it and you got it.
My “Wicked Famous Apple Muffins” are here once again and now that I sit here and eat one, I get it. I understand. They really are pretty good if I do say so myself.
They don’t hold back.
There’s lots of real butter, lots of fresh ripe and crisp New York apples with an entire container of sour cream in the batter to keep the crumb of the muffin moist and tender. Not to mention tons of honey graham cracker cinnamon sugar streusel on top.
Hey, if you’re going to do something, do it right.
Wicked Famous Apple Cinnamon Muffins
Makes three dozen muffins
Apple Cinnamon Muffins
- 4 cups all-purpose flour
- 2 cup sugar
- 2 tablespoons baking powder
- 3 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups diced, peeled tart fresh and ripe quality apples
- 4 large eggs, beaten
- 1 16-ounce container of sour cream
- 1 stick of butter at room temperature
Graham Cracker Streusel:
- 10 sheets of graham crackers (40 individual graham crackers), crushed
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 2 sticks of butter cut into pea sized pieces
- Move oven rack to top third of oven and preheat to 375 degrees Fahrenheit. Line or generously grease 36 muffin cups
- In a large bowl add flour, sugar, baking powder, cinnamon, baking soda and salt and whisk to evenly distribute dry ingredients. Add apples to dry ingredients. Toss to coat. Add eggs, sour cream and butter and mix to combine.
- In a medium mixing bowl combine all ingredients (you can use your hands for this) for the streusel topping until crumbly.
- Using an ice cream scoop or a one quarter cup dry measure, add batter to each prepared pan. Place one handful of streusel (about two rounded teaspoons) on top of each muffin and press gently to make sure the streusel sticks. Place pan(s) in preheated oven on top rack and bake until muffin springs back when gently pressed, or for about ten minutes.
- Remove pan(s) from oven and place on a wire rack until cool enough to handle. Remove muffins from pan and enjoy.