apple cinnamon streusel muffins

Is it okay that I mainly made these muffins because I had too many apples?

Because that's totally what I did.

This past (long) weekend was filled with events. On Friday, my class hosted a SNL-like comedy show called Second Year Show. A ton of my friends were involved in the process of making videos, writing skits, publicity, selling tickets and merchandise, performing, and being pretty much amazing. Like a group of them who made this skit called "Medicine and Recreation," a spoof off of one of my favorite shows, "Parks and Recreation." Seriously, guys, they couldn't have been more perfect for their roles, and the execution was spot on.

AMY POEHLER CHRIS PRATT AZIZ ANSARI YOU NEED TO SEE IT: https://www.youtube.com/watch?v=cOTN-vH5GU0

And that's just a taste! Imagine the talent you saw there and multiply it by like... 500. There you go, ladies and gentlemen, the Class of 2017.

The next day was just as busy and wonderful. I went to an inspiring event called MedTalks, where I heard about the experiences of 6 different people involved in healthcare, and all in completely different ways. After MedTalks was our St. Vitus dance, more commonly known as "doctor prom." Dancing, drinking, dressing up - what's not to love?! Then Sunday morning, I kicked off the day with a hilarious brunch with some of my dearest friends, complete with pancakes, bacon, and no vegetables in sight. I then proceeded to have a food coma for the next several hours.

You're probably asking by now, "Erica, how does this relate back to the muffins?" Welllllll long story long the incredibly busy weekend led to me neglect the bag of apples sitting in my fridge. So when I decided to bake Monday night, I thought apple cinnamon streusel muffins would be a perfect way to get rid of a couple.

It's probably no surprise to anyone that the best part about these muffins is the streusel-y, crumbly topping that coats the tops of these muffins. But perhaps the second best part about these muffins is the fact that they aren't too sweet by themselves, so the streusel doesn't make the muffin feel over-the-top-indulgent or anything. I guess some people like to call that "balance?" Then yes, there was definitely a good balance in these muffins. It's a type of muffin that wouldn't make you feel like you're eating a naked cupcake, like the Costco chocolate chip "muffins" (although don't get me wrong, those are amazing in their own special way). And if you really want to dress it up, add some fruit jam to the muffin! I added some Trader Joe's strawberry fruit spread, but really any sort of jam would work. Or apple butter! Mmmmm.

If you have a couple extra apples on hand, I highly recommend these. Get to it!

Apple cinnamon streusel muffins

Adapted from Sally's Baking Addiction

Ingredients for the streusel:

1/3 cup light brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
2/3 cup all-purpose flour

Ingredients for the muffins:

1/2 cup vegetable oil
1/2 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1/2 cup yogurt (I used Fage 0% Greek yogurt, but anything works!)
2 teaspoons vanilla extract
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup milk (any kind)
1 and 1/2 cups peeled, chopped apples

Streusel:

In a medium bowl, combine both sugars, the cinnamon, and melted butter.
Using a rubber spatula, stir in the flour. The streusel will be thick and crumbly. Set aside.

Muffins:

In a medium bowl, whisk the vegetable oil with the brown sugar and granulated sugar for about 2 minutes.
Add the eggs, yogurt, and vanilla extract. Whisk the ingredients together until the mixture is combined.
In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt.
Pour the wet ingredients (from steps 1-2) into the dry ingredients and slowly mix with a whisk.
Add the milk, gently whisking until combined and little lumps remain.
Fold in the apples with a wooden spoon or rubber spatula.
Spoon the muffin batter evenly between the muffin tins (I made 10). Fill the muffin tins up to the top!
Press a handful of the crumb topping into the top of each.
Bake for 5 minutes at 425 degrees, then keeping the muffins in the oven, lower the oven temperature to 350 degrees and bake for 20 more minutes or until a toothpick inserted in the center comes out clean.