For the Brown Butter Crumb Topping:
- 1/2 cup Unsalted butter
- 1/4 cup Domino® Dark Brown Sugar
- 1/4 cup Domino® Golden Sugar
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Coarse sea salt
- 1 cup All-purpose flour
Prep Time: 25 minutes / Cook Time: 20 minutes / Yields: 16 muffins
Make Brown Butter Crumb Topping
Brown the butter for the crumb topping: Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you'll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a medium heat-proof mixing bowl, and set aside.
Preheat oven to 425F (218C). Spray a muffin pan with nonstick spray or line with cupcake liners.
Make the crumb topping: In a medium bowl, combine the Domino® Dark Brown Sugar, Golden Sugar, cinnamon, salt, and melted brown butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, Domino® Dark Brown Sugar, and Golden Sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the buttermilk and apple, and mix on low speed until everything is combined.
Spoon the batter evenly into each cup or liner, filling each to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some bigger chunks.
Bake for 5 minutes at 425F (218C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350F (177C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.
Make Vanilla Bean Drizzle
Make the vanilla bean icing: whisk all of the ingredients together and drizzle over warm muffins.
- Muffins stay fresh stored at room temperature for a few days, then transfer to the fridge for up to 1 week.
- For 6 jumbo muffins using a jumbo muffin pan, increase baking time to 28-29 total minutes: 5 initial minutes at 425F (218C) and 23-24 minutes at 350F (177C).
- You can also substitute any type of milk for the buttermilk, but you’ll be missing out on *some* of the moistness.
Meet the Chef:
Meet Mike! He is a New York City-based baker, recipe developer, and food photographer who loves to create indulgent, over-the-top yet approachable dessert recipes. Follow along for recipes designed to satisfy any sweet-tooth!