Ingredients:

  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup (56g) unsalted butter, cold and cubed
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup (100g) light brown sugar, packed
  • 1 cup (245g) unsweetened applesauce
  • 1/2 cup (115g) vegetable oil
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract

Instructions:

  1. Preheat your oven to 425°F (218°C). This high heat is essential for a professional muffin rise. Note: Don't skip the preheat; the pan needs to be hit with immediate intensity.
  2. Prepare the streusel topping. In a small bowl, combine 1/2 cup flour, granulated sugar, and 1 tsp cinnamon.
  3. Cut in the butter. Work the 1/4 cup cold, cubed butter into the mixture using a pastry cutter or forks until it resembles coarse, sandy crumbs.
  4. Chill the topping. Place the streusel in the refrigerator to keep the butter fats solid while you prep the batter.
  5. Whisk dry ingredients. In a medium bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt, 1 1/2 tsp cinnamon, and nutmeg.
  6. Emulsify wet ingredients. In a separate large bowl, vigorously whisk the brown sugar, 1 cup applesauce, vegetable oil, egg, and vanilla until the mixture is fully emulsified and mahogany colored.
  7. Combine the mixtures. Create a well in the dry ingredients and pour in the wet mixture.
  8. Fold the batter. Use a silicone spatula to fold just until the flour streaks disappear. Note: Overmixing will lead to a rubbery, tough muffin.
  9. Fill the tin. Divide the batter into a lined 12 cup muffin tin, filling each cup about 3/4 of the way full.
  10. Add the crunch. Top each muffin generously with the chilled streusel, pressing it slightly into the batter.
  11. Bake and rotate. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) for the remaining 13-15 minutes until a toothpick comes out clean. The first five minutes are the most important. You might actually hear a faint sizzle as the moisture in the batter reacts with the high heat. By the time you drop the temperature, the domes should already be formed. If you love this type of hearty bake, you might also enjoy making a batch of [hearty oatmeal muffins](https://crock.recipes/recipes/hearty-homemade-oatmeal-muffins-a-wholesome-star/) which use a similar moisture retention technique. The Best Homemade Eggnog Pie Recipe with Buttery Crust — Tired of dry holiday desserts This Creamy Eggnog Pie recipe delivers silky sp...The Best Apple Butter Cinnamon Rolls Soft Brioche Dough Cream Cheese Glaze — The ultimate autumnal treat Our soft buttery brioche yields the perfect Apple...Classic Amish Friendship Bread with Cinnamon Swirl and Vanilla Glaze — Bake the most gorgeously moist Amish Friendship Bread with a generous cinnamo... $img_2$