These muffins, packed with apple chunks and finished with a crunchy cinnamon streusel topping, are the perfect way to start a crisp fall day. Use your favourite apple for these—any variety will
work.

Makes 12 muffins

Prep time: 15 minutes
Cooking time: about 20 minutes

INGREDIENTS

MUFFINS

• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp fine sea salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 large apples, peeled, cored and chopped

STREUSEL TOPPING

• ⅓ cup firmly packed dark brown sugar
• 1 Tbsp all-purpose flour
• ¼ tsp ground cinnamon
• 1 Tbsp unsalted butter, cut into small pieces

INSTRUCTIONS

1. Preheat the oven to 375ºF. Line a muffin pan with 12 large paper liners, then set aside.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.
3. In a large bowl and using an electric mixer, beat the butter with the sugar, eggs and vanilla extract until smooth. Stir in the apples until well combined.
4. Add the flour mixture to the sugar mixture, stirring just until combined and the dry ingredients are moistened. Do not overmix.
5. Fill the paper liners about three-quarters full with batter.
6. For the streusel topping, stir together the dark brown sugar, flour and cinnamon in a small bowl.
7. Add the butter and, using your fingers, rub it into the sugar mixture until the mixture resembles coarse crumbs.
8. Sprinkle the streusel topping evenly over the muffins.
9. Bake until a wooden skewer inserted in the centre of a muffin comes out clean, about 20 minutes.
10. Let the muffins cool in the pan for 5 minutes, then remove to a wire rack and let cool to room temperature.
11. (The muffins are best served the day they’re baked, but can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 2 months. Thaw and reheat frozen muffins before serving.)

BAKING DAY SECRETS

• The streusel topping can be sprinkled on just about any muffin.
• Spread the topping on a small baking sheet and bake in a 350ºF oven, stirring once or twice, until golden and fragrant, 10 to 15 minutes, then sprinkle it over ice cream or yogurt to add a touch of crunch.