Fall is one of my favorite seasons in Savannah, and we love to load up on bushels of apples at our farmers’ market. Honeycrisp apples are Griff’s apple of choice, and they are perfect for this recipe. You can also use Pink Lady, Granny Smith, or any firm apple with a slightly tart taste. The angostura bitters add an herbal note that complements the flavor of the muffins.
Position a rack in the middle of the oven and
To make the streusel: In a small bowl, combine the granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and walnuts. Cut in the butter with a pastry blender until the crumbs are the size of peas. Set aside.
In a medium bowl, toss the apples with the lemon juice, angostura bitters, if using, and pepper. Set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until thoroughly combined. Set aside.
In another bowl, whisk together the eggs, milk, butter, oil, and vanilla. Make a well in the center of the dry ingredients, pour in the liquid ingredients, and mix until just combined. Gently fold in the apple mixture, using as few strokes as possible; don’t overmix, or the muffins will be tough.
With a large ice cream scoop or spoon, scoop the batter into the prepared muffin cups, filling them approximately two-thirds full. Sprinkle the tops generously with the streusel.
Once the muffins are cool to the touch, transfer to a wire rack to cool completely; this prevents soggy bottoms. Enjoy warm or at room temperature.
The muffins can be stored in an airtight container for up to 2 days–or go ahead and eat the leftovers for dessert tonight.
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