Apple Cinnamon Crumb Muffins
Delicious muffins flavored with cinnamon, brown sugar, and juicy apples. These Apple Cinnamon Crumb Muffins are perfect for breakfast or a snack.
Equipment
- 12-count muffin pan
- mixing bowl
- whisk
- Electric Mixer
Ingredients
Crumb Topping
- ⅓ cup packed light or dark brown sugar
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
- ⅔ cup all-purpose flour spooned & leveled
Muffins
- 1 ¾ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, softened to room temperature
- ½ cup packed light or dark brown sugar
- ¼ cup granulated sugar
- 2 large eggs, at room temperature
- ½ cup yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup milk, at room temperature any kind
- 1 ½ cups peeled & chopped apples ½-inch chunks; you need about 2 medium apples
Vanilla Icing (Optional)
- 1 cup confectioners’ sugar
- 3 Tablespoons heavy cream or milk for a thinner consistency
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, then mix in the flour using a fork. Keep the mixture as large crumbles.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer, beat the butter and both sugars together on high speed until creamy, about 3 minutes. Add the eggs, yogurt, and vanilla extract. Beat until mostly creamy. Scrape down the sides of the bowl as needed.
- With the mixer on low, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
- Spoon the batter into each cup or liner, filling each to the top. Spoon crumb topping on each, gently pressing it down.
- Bake for 5 minutes at 425°F, then reduce to 350°F (177°C) and bake for an additional 15–18 minutes or until a toothpick comes out clean. Allow to cool for 5 minutes in the pan.
- Make the icing: Whisk all icing ingredients together and drizzle over warm or cooled muffins.
- Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
Freeze baked & cooled muffins for up to 3 months without icing. Thaw muffins in the refrigerator or at room temperature before icing/serving.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gTrans Fat: 0.3gCholesterol: 30mgSodium: 180mgPotassium: 130mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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