Apple Cinnamon Crumb Muffins
Delicious Apple Cinnamon Crumb Muffins, featuring a crispy crumb topping and soft, moist interior, perfect for breakfast or a snack.
Equipment
- muffin pan
- mixing bowls
- handheld mixer
- Measuring Cups and Spoons
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 and 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 any kind, at room temperature
- 1 and ½ cups peeled & chopped apples ½-inch chunks; 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
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 gently mix in the flour using a fork.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
- Beat the butter and both sugars together on high speed until smooth and creamy, about 3 minutes. Add the eggs, yogurt, and vanilla extract, beating until combined. Then, add the dry ingredients and milk into the wet mixture and beat until no flour pockets remain. Fold in the apples.
- Spoon the batter evenly into each cup, filling each to the top. Spoon crumb topping on each, pressing it down.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15–18 minutes until a toothpick comes out clean.
- Cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
Notes
Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!