Cinnamon Apple Muffins 

2 cups flour

1 1/2 tsp Baking Powder

1/2 tsp Baking Soda

1/4 tsp Salt

2 tsp Cinnamon 

3/4 cup light Brown Sugar

1/4 cup Butter, softened

3/4 cup Sour Cream

1 tsp Vanilla 

2 cups Shredded Apples

Preheat the oven to 375°F. 

In a medium bowl whisk together the flour, baking powder,  baking soda, salt and cinnamon. Set aside.

In a large bowl, cream together the brown sugar and butter. Add the eggs one at a time. Add the sour cream and vanilla. Beat on medium speed until mixed well. Stir in the shredded apples with a spatula.

Slowly add the flour mixture, about 1/2 cup at a time. Gently mix on low-medium speed. Do not over mix.

Divide the batter evenly between 18 lined muffin cups. Top each muffin with about 1 tbsp of the crumb topping.

Bake at 375 for 16-18 minutes or until the tops are golden and a toothpick inserted in the middle comes out clean.

Crumb Topping 

1/2 cup Flour

1/4 cup Brown Sugar

1/2 tsp Cinnamon 

1/4 cup Butter, melted

Whisk together the first 3 crumb topping ingredients. Add the melted butter and stir until the mixture resembles crumbs. Set aside.