Description
Delicious Apple Cinnamon Crumb Muffins featuring tender apple chunks and a sweet cinnamon crumb topping. These moist muffins are perfect for breakfast or a snack, with an optional vanilla icing to add extra sweetness.
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 and Prepare Pan: Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a second pan or bake in batches as this recipe makes 14 muffins. Set aside.
- Make Crumb Topping: In a medium bowl, mix brown sugar, granulated sugar, and cinnamon. Stir in melted butter, then gently mix in flour using a fork, keeping mixture crumbly, not pasty. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- Cream Butter and Sugars: Using a mixer with paddle attachment, beat softened butter with both sugars on high speed until smooth and creamy, about 3 minutes. Scrape bowl sides as needed.
- Add Wet Ingredients: Add eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then on high speed until combined and mostly creamy, scraping bowl as needed. Mixture may appear somewhat curdled.
- Combine Batter: With mixer on low speed, add dry ingredients and milk into wet mixture. Beat until no flour pockets remain. Fold in chopped apples gently.
- Fill Muffin Cups: Spoon batter evenly into muffin cups, filling all the way to the top. Spoon crumb topping over each and gently press down so it sticks.
- Bake Muffins: Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) without removing muffins. Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. Total baking time approximately 23 minutes.
- Cool Muffins: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make Vanilla Icing: Whisk together confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth. Drizzle over warm or cooled muffins if desired.
- Store Muffins: Iced or plain muffins can be stored covered at room temperature for a few days or refrigerated for up to 1 week.
Notes
- Freeze baked and cooled muffins for up to 3 months. For best flavor, add icing after thawing before serving.
- You can substitute yogurt or sour cream with unsweetened applesauce or mashed banana in equal amounts.
- Milk can be any type, dairy or nondairy.
- For jumbo muffins, bake at 425°F for 5 minutes then 350°F for 25 minutes total, making about 6 muffins.
- For mini muffins, bake at 350°F for 14 minutes, yielding 36-40 mini muffins.
- Room temperature ingredients ensure even mixing and better texture.
- Use nonstick spray or liners to prevent sticking and make removal easy.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
