Description
These Apple Cinnamon Crumb Muffins are moist, flavorful, and topped with a sweet cinnamon crumb topping. Made with fresh apples and a hint of cinnamon, they are perfect for breakfast or a snack. Optionally topped with a vanilla icing, these muffins stay fresh for days and even freeze well.
Ingredients
Scale
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; about 2 medium apples)
Vanilla Icing (Optional)
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may use a second pan as the recipe yields up to 14 muffins. Set aside.
- Make the Crumb Topping: In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon. Stir in melted butter, then gently mix in flour using a fork until large crumbles form. Avoid over-mixing to prevent a paste. Set aside.
- Combine Dry Muffin Ingredients: In a large bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: Using a mixer fitted with a paddle attachment, beat softened butter and both sugars on high speed for about 3 minutes until smooth and creamy. Scrape down sides and bottom as needed.
- Add Wet Ingredients: Add eggs, yogurt or sour cream, and vanilla extract. Beat on medium speed for 1 minute, then increase to high speed until mostly creamy, scraping bowl as needed. It may appear slightly curdled.
- Incorporate Dry Ingredients and Milk: On low mixer speed, add the dry ingredients and milk to the wet mixture. Beat until no flour pockets remain.
- Fold in Apples: Gently fold the peeled and chopped apples into the batter by hand.
- Fill Muffin Cups and Add Topping: Spoon batter evenly into each muffin cup, filling to the top. Spoon crumb topping over each muffin and gently press down so it sticks.
- Bake Muffins: Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) and continue baking for an additional 18 minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 23 minutes.
- Cool Muffins: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Vanilla Icing (Optional): Whisk together confectioners’ sugar, heavy cream (or milk), and vanilla extract. Drizzle over warm or cooled muffins.
- Storage: Store iced or plain muffins covered at room temperature for a few days or refrigerate for up to 1 week.
Notes
- Freeze baked and cooled muffins for up to 3 months; best to freeze without icing and add fresh icing after thawing.
- You can substitute yogurt or sour cream with unsweetened applesauce or mashed banana if needed.
- Use any type of milk, dairy or non-dairy, as preferred.
- For jumbo muffins: Bake at 425°F for 5 minutes, then at 350°F for 25 minutes total (27–30 minutes overall) yielding about 6 jumbo muffins.
- For mini muffins: Bake at 350°F for 14 minutes; makes about 36–40 mini muffins.
- Keep refrigerated items at room temperature before mixing to ensure even batter consistency.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
