• For muffins, you will need a large bowl and a mixing tool. It can be a tablespoon, a fork, or a food processor. For the next step, you will need a muffin tin, a paper muffin cups, or a silicone case.
• Beat eggs with sugar to a fluffy mass for about 2-4 minutes, add oil and mix all the time at high speed, add melted butter.
• In a medium bowl, make a flour mixture so mix baking powder and baking soda, ground cinnamon, and sieved flour before adding to the apple muffin batter. These are the dry ingredients that we add to the wet ingredients once they are properly whipped.
• Peel the apples and chop apples into small pieces, mix muffin batter with diced apple, pour into the muffin mold, and sprinkle the crumble on the top. It is important to add the apples to the butter muffins at the last minute before putting them in the muffin case. So that during the process they do not release the juice and do not thin the dough.
• Preheat oven to 180 degrees C (350 F)
• Bake muffins for 25 min until a toothpick inserted into the center comes out clean.
• After baking, remove the muffins from the muffin tin and let them cool completely. The best way for this will be by wire rack to cool.
• They will fit perfectly if you serve them with the milk you like, I like almond milk.
• Or if you want to serve warm muffins, I recommend how to split them in half and add a scoop of vanilla ice cream.

Crumble Topping

• Pour cold butter, flour, and sugar into a bowl and knead it in your hands until the crumble appears. You can add vanilla extract if you want. This is the easiest way to make delicious buttery crumble topping according to my grandmother.