Description
Delicious Apple Cinnamon Crumb Muffins featuring tender muffin base loaded with chopped apples and warm cinnamon, topped with a sweet crumbly topping. Finished optionally with a smooth vanilla icing for 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 pans. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need an additional pan as this recipe makes about 14 muffins or bake in batches. 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 and not over-mixed. 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 and both sugars on high for about 3 minutes until smooth and creamy. Scrape bowl sides as needed.
- Add wet ingredients. Add eggs, yogurt or sour cream, and vanilla extract to the butter mixture. Beat on medium for 1 minute, then on high until combined and mostly creamy, scraping sides as needed. It can appear slightly curdled.
- Combine wet and dry ingredients. With mixer on low speed, add dry mixture and milk alternately into wet ingredients. Beat until no flour pockets remain. Fold in chopped apples gently.
- Spoon batter and add topping. Spoon batter evenly into muffin cups, filling to the top. Spoon crumb topping on 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) without removing muffins. Continue baking for 15–18 minutes or until a toothpick inserted in the center comes out clean. Total bake time about 20–23 minutes.
- Cool muffins. Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make icing (optional). Whisk confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth. Drizzle over warm or cooled muffins.
- Store muffins. 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. For best flavor, add icing after thawing. Freezing with icing on is possible but fresh icing tastes better.
- You can use either regular or Greek plain yogurt (any fat content) or sour cream. Unsweetened applesauce or mashed banana can substitute for yogurt or sour cream if needed.
- Any milk type, dairy or nondairy, can be used.
- For jumbo muffins: bake at 425°F for 5 minutes, then reduce to 350°F for 22–25 minutes (total 27–30 minutes), makes about 6 jumbo muffins.
- For mini muffins: bake at 350°F for 12–14 minutes, makes about 36–40 mini muffins.
- Bake all refrigerated ingredients at room temperature to ensure even mixing and smooth batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
