Brown the butter for the crumb topping: Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly. Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a medium heat-proof mixing bowl, and set aside.
115 g unsalted butter
Preheat oven to 425°F (220°C). Spray a muffin pan with nonstick spray or line with cupcake liners.
Make the crumb topping: In a medium bowl, combine the Domino® Golden Sugar, dark brown sugar, cinnamon, salt, and melted brown butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
55 g Domino® dark brown sugar, 50 g Domino® Golden Sugar, 1 tsp ground cinnamon, ½ tsp coarse sea salt, 125 g all-purpose flour
Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, Domino® Golden Sugar, and dark brown sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
115 g unsalted butter, 110 g Domino® dark brown sugar, 100 g Domino® Golden Sugar, 2 large eggs, 120 g sour cream, 2 tsp vanilla extract
Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the buttermilk and chopped apples, and mix on low speed until everything is combined.
1 tsp baking powder, 1 tsp baking soda, 1½ tsp ground cinnamon, ½ tsp coarse sea salt, 60 g buttermilk, 350 g chopped apples, 250 g all-purpose flour
Spoon the batter evenly into each cup or liner, filling each to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some bigger chunks.
Bake for 5 minutes at 425°F (220°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (180°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean.
Make the vanilla bean icing: whisk all of the ingredients together and drizzle over warm muffins.
120 g Domino® powdered sugar, 45 g heavy cream, 1 tsp vanilla bean paste