Step 1

If you’re planning to bake the muffins the day you make the batter, heat oven to 425F. Line a standard muffin tin with 12 liners.

Step 2

In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt and ground spices.

Step 3

Using a standing mixer or large bowl and beaters, cream together butter and sugars on medium to medium-high speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. Beat in sour cream and vanilla.

Step 4

Pour dry ingredients into wet ingredients in 2-3 additions, alternating with the milk. Mix over low speed until just combined. Do not over-mix.

Step 5

For extra fluffy domed muffins, cover and refrigerate batter overnight or for at least two hours. Preheat oven to 425F and line muffin tin with paper liners when you’re ready to bake.

Step 6

Peel and core apples. Chop into 1/2 inch pieces. Squeeze over lemon, as needed, to prevent browning. Stir into batter.

Step 7

In a medium bowl, combine flour, brown sugar, spices and salt. Stir in melted butter and create crumbs.

Step 8

Divide batter evenly among muffin cups. Sprinkle crumb topping over muffins. Bake on center rack of oven for about 5-8 minutes or until muffins rise about 1/4 inch above the tops of the pans. Reduce temperature to 350F (do not open door!). Bake an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes. Turn out onto wire rack and cool completely. Top with powdered sugar, if desired. Enjoy.