Ingredients:

• ¼ cup packed dark brown sugar
• 1 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon salt
• 10 tablespoons butter cold, divided
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¾ cup sour cream
• 1 egg
• 1 teaspoon vanilla
• 1 cup peeled shredded apples, about 2-3 apples

Directions:

1. Preheat the oven to 350 degrees. Line a 12-cup muffin-tin with paper liners.
2. In a medium bowl, combine brown sugar, and cinnamon. Mix well and set aside.
3. In a large bowl, combine flour, sugar, and salt.
4. Cut 1/2 cup, 8 tablespoons, of butter into ½ inch cubes and sprinkle evenly over flour mixture. Cut the butter into the flour mixture until butter is small pieces.
5. Remove 1 cup of the flour-butter mixture and stir into reserved brown sugar mixture until combined. Set aside.
6. Add baking powder and baking soda to flour mixture. Stir well.
7. Make a well in the center of the flour mixture and put sour cream, egg, and vanilla in the well. Stir to just combined.
8. Add 3/4 cup of brown sugar mixture back into flour mixture and stir until just combined.
9. Take your grated apples and place them on a stack of paper towels. Over the sink squeeze out as much moisture as possible or the batter will be runny.
10. Melt the remaining 2 tablespoons of butter and stir into remaining brown sugar mixture, should make a crumble. If not add a teaspoon of flour and stir well.
11. Divide batter among 12 cups and sprinkle with topping.
12. Bake 22 to 24 minutes, or until a toothpick inserted in the center comes out clean.
13. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.