Preheat your oven to 180°C (350°F). Grab a muffin tin and either line it with paper liners or give it a good grease with butter.
Mix the dry ingredients. In a big mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Give it a whisk until everything’s evenly blended.
Mix the wet ingredients. In another bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk. You’ll want a smooth, creamy mixture here; it’s like the glue that holds the muffins together.
Combine dry and wet. Pour the wet mixture into the dry mixture and gently stir until just combined. Don’t overmix! (I know the temptation is real, but you want fluffy muffins, not dense hockey pucks.) Finally, fold in those lovely apple chunks.
Make the crumb topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Add the softened butter and use your fingers (or a fork if you’re fancy) to mix it up until it looks like crumbly bits of heaven.
Scoop the batter into your prepared muffin tin, filling each cup about ¾ full. Then, sprinkle a generous amount of crumb topping over each one. Go big on the topping, no one ever said, “Wow, this muffin has too much crumb topping.”
Pop the muffins in your preheated oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick poked into the center comes out clean (or when your kitchen smells so good that the kids start hovering).
Let the muffins cool in the pan for about 5-10 minutes before transferring them to a wire rack. Or, if you’re like me and can’t wait, eat one warm, it’s an experience!
