Apple Muffins in 40 Minutes

Instructions:

1. In a small bowl, combine 65g flour, 65g brown sugar, and 2.5g cinnamon. Use a fork or fingertips to work the cold cubed butter (75g) into the mixture until coarse, pea-sized crumbs form. Set aside in the refrigerator.
2. Toss 300g finely diced apples with 15ml lemon juice, 2.5g cinnamon, and 8g all-purpose flour, stirring until the fruit is evenly coated.
3. In a large mixing bowl, whisk together 250g flour, 150g granulated sugar, 10g baking powder, 3g baking soda, 3g salt, and 2.5g cinnamon.
4. In a separate bowl, combine 120ml room-temperature whole milk, 115g melted and cooled butter, 2 large eggs, and 5ml vanilla extract.
5. Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix; the batter should remain lumpy to ensure a tender crumb.
6. Fold in the prepared cinnamon-coated apple mixture using a rubber spatula.
7. Divide the batter evenly among 6 jumbo muffin liners in a jumbo muffin tin.
8. Top each muffin with a generous amount of the chilled cinnamon streusel.
9. Bake using a 'thermal shock' method: start at a high temperature to trigger a rapid rise, then lower to 350°F (175°C) for approximately 25 minutes, or until a toothpick inserted in the center comes out clean.