Apple Coffee Cake "Muffins"

I say "muffins" because this is a true, super moist coffee cake, it's just shaped like a muffin. I like this recipe in muffin cups because then it becomes more portable!

This method I call my "modified muffin method". If you know the muffin method for baked goods, it's essentially all of the wet ingredients mixed together in one bowl, all the dry in another, then you combine the two. I, however, do not like to wash dishes. So I like to only use one bowl. I essentially combine all of the ingredients but the flour, then just stir the flour in. This is the method I use for coffee cake, cookies, quick breads, pancakes, and yes, muffins :)

One note: when prepping the pans, I suggest to spray the paper liners with non-stick spray. I know this sounds a little silly. But if you don't the topping will adhere to the liners and you'll be gnawing it off the paper with your teeth when you're eating these.

Preheat oven to 375

Topping:

1/4 cup light brown sugar, packed
2 tablespoons granulated white sugar
1/4 cup all purpose flour
1 teaspoon cinnamon
2 tablespoons butter, melted

Combine sugars, flour and cinnamon. Add melted butter and mix until well combined. Set aside.

Cake:

1/2 cup butter
1 medium gala apple, 1/4 inch diced (about 3/4 cup)
1/4 cup sour cream
1/4 cup apple cider
1/2 teaspoon vanilla
1/2 cup granulated white sugar
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cup all purpose flour

Line 12 muffin pan with paper liners. Then spray inside of liners with non-stick spray.

Melt butter in a saucepan and add diced apple. Cook for one minute.
Transfer apples and butter to a mixing bowl. Add sour cream, cider, vanilla, sugar, salt, and baking powder one at a time, in that order. Mix in flour until just combined.

Using a 1/4 cup measuring cup, divide batter into muffin cups. (You will notice it divides perfectly) Top each muffin with a little over 1 tablespoon of the topping.

Bake at 375 for 20 minutes.

Allow to completely cool in pan before removing.