Apple Crumb Muffins

For the topping:
Stir together the butter, brown sugar, flour, oats, cinnamon and salt in a small bowl to combine. Set aside.

For the muffins:
Preheat the oven to 325°F. Line two standard-size 12-count muffin tins with paper liners (recipe actually makes around 18 muffins so you don’t need to line all 24).

Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.

Beat the brown sugar and vegetable oil in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add the egg, sour cream, and vanilla extract and mix until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just combined. Fold in the apples.

Using an ice cream scoop, scoop the batter into the 18 muffin cups. Distribute the topping evenly over the batter. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean and the top is golden brown. Remove from the oven and let muffins cool in the pan for 10 minutes. Transfer the muffins to a wire rack and let them cool completely.