The Last Apple Standing - Orange-Vanilla Apple Muffins with Vanilla Crumble

  Tonight, in preparation for impending doom associated with the first polar vortex of the season, I made hot cocoa and took my down-filled coat out of the upstairs closet.  Drinking hot chocolate reminds me of my mother who in her wisdom drinks this particular libation every evening. And considering that she lives in Montana where it will be well below zero tonight, it's probably a good thing to enjoy a warm beverage before bed.
  My mother recently told me a tale about apple spice biscuits that she was on the path to perfect. Let me say, my mother is very skilled when it comes to making biscuits. So, apple spice biscuits sounded pretty damn good. I mulled the idea over for a while but then decided to make apple muffins. You may have gathered this about me by now but I have to add special little touches to everything I make.  Call it a signature if you will but it's something that comes along with the craziness that is me. Therefore, these apple muffins are actually Orange-Vanilla Apple Muffins with Vanilla Crumble. And they are super yummy! I like them warmed up a bit with butter on the top. But they are also enjoyable in the car on a mandatory morning commute. Wherever....try them out. You will like them!!

Orange-Vanilla Apple Muffins with Vanilla Crumble

Ingredients:

for the muffins:

2 cups AP flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup melted butter
1/4 cup heavy cream
1 cup sugar
2 eggs
2 tsp vanilla
2 tbsp fresh orange juice
1/2 tsp orange zest
1 and 1/2 cup finely chopped apple

for the vanilla crumble:

1/3 cup brown sugar
1 tbsp flour
1 tbsp cold butter
1 tsp vanilla bean paste


Instructions:

Preheat oven to 375F

Butter a 12 cup muffin pan

In a large bowl whisk together the flour, baking powder, baking soda, salt, and sugar. Add the slightly cooled melted butter, heavy cream, eggs, vanilla, orange juice and zest. Give it a good stir until combined. Fold in the chopped apples. Fill the muffin tins. Set aside while you make the crumble.

In a small bowl combine the brown sugar, flour and vanilla bean paste. Cut in the butter until mixture is a crumbly consistency. Sprinkle each muffin with a bit of the vanilla crumble. Bake at 375F for about 20 minutes. Let stand for at lest five minutes before turning them out.