Name: Apple Pie Muffins with Brown Sugar Streusel
Ingredients: 1/3 cup light brown sugar, packed (71g); 1 Tbsp granulated sugar (12g); 2/3 cup all-purpose flour (84g); 1 tsp ground cinnamon; Pinch of salt; 4 Tbsp unsalted butter, cold and diced (56g); 2 cups apples, peeled and chopped (240g); 2 Tbsp unsalted butter (28g); 1/4 cup light brown sugar, packed (53g); 1 1/2 tsp cornstarch; 2 tsp ground cinnamon; 1/8 tsp ground nutmeg; 2 cups all-purpose flour (250g); 2 tsp baking powder; 2 tsp ground cinnamon; 1/2 tsp salt; 1/2 cup unsalted butter, room temperature (113g); 1/2 cup light brown sugar, packed (107g); 1/3 cup granulated sugar (67g); 2 eggs, room temperature; 2 tsp vanilla; 1/2 cup milk, room temperature (120ml); 1 1/4 cups apples, peeled and chopped (150g); 1 Tbsp all-purpose flour

For the crumble/streusel:

In a medium bowl whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt.
Add the diced butter. Use your fingers to work the butter into the flour until the mixture resembles crumbs. You can squeeze a handful and break it apart to get bigger chunks. Refrigerate until ready to use.

For the apple pie filling:

Combine apples, butter, brown sugar, cornstarch, cinnamon, and nutmeg in a medium-sized pan over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.
Bring to a simmer, stirring occasionally, until apples are tender when pierced with a fork. Set aside to cool.

For the muffins:

Preheat oven to 425°F. Line a muffin tin.
In a medium bowl whisk together flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
Add in eggs and vanilla. Mix until combined.
Add the dry ingredients to the creamed mixture alternately with the milk. Mix until just combined.
Toss the chopped apples in 1 tablespoon of flour and fold into the batter.
Scoop the batter evenly into each cupcake liner. Top each muffin with a spoonful of apple pie filling, then sprinkle with crumble. Gently press on the crumble so it sticks to the filling.
Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F without opening the oven. For regular sized muffins bake an additional 15–18 minutes. For jumbo muffins bake an additional 25-30 minutes or until a toothpick inserted in the center comes out clean.
Optional: Drizzle with caramel sauce, if desired.