Description
Tender cinnamon-spiced apple muffins filled with diced apples and topped with a buttery brown sugar crumble.
Ingredients
Scale
- Crumble Topping
- ¾ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
- Apple Muffins
- 2 cups all-purpose flour
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ cup unsalted butter, softened
- ¼ cup sour cream or plain Greek yogurt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup milk, room temperature
- 1½ cups diced Granny Smith or Honeycrisp apples
Instructions
- Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners and set aside.
- Make the crumble topping by whisking together the flour, brown sugar, granulated sugar, and cinnamon.
- Pour in the melted butter and stir until small clumps form. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, and salt.
- In a large bowl, beat the brown sugar, granulated sugar, and softened butter until light and fluffy.
- Add the eggs, sour cream, and vanilla, then mix until well combined. Scrape down the bowl as needed.
- Add half of the flour mixture and mix just until combined.
- Add the milk and mix briefly.
- Add the remaining flour mixture and mix just until combined.
- Fold in the diced apples by hand.
- Divide the batter among the prepared muffin cups, filling each about three-quarters full.
- Generously sprinkle all of the crumble topping over the muffins.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out with little to no crumbs.
- Cool the muffins in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Granny Smith, Braeburn, and Honeycrisp apples work best for baking.
- Bring the butter, sour cream, eggs, and milk to room temperature before mixing.
- Avoid overmixing the batter after adding the flour.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins in an airtight container for up to 1 month.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 318
- Sugar: 22
- Sodium: 222
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
- Cholesterol: 61