Apple Cinnamon Crumb Muffins
Delicious Apple Cinnamon Crumb Muffins with a rich crumb topping, perfect for breakfast or a snack.
Equipment
- 12-count muffin pan
- Cupcake liners
- Mixing Bowls
- Whisk
- electric mixer
- Cooling Rack
- peeler
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
Preparation
- 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. Set topping aside.
- 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 smooth and creamy, about 3 minutes. Add the eggs, yogurt, and vanilla extract. Beat until combined. Fold in the apples.
- Spoon the batter evenly into each cup, filling to the top. Add crumb topping on each.
- Bake at 425°F for 5 minutes, then reduce to 350°F and bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- Make the icing: Whisk all 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. Freeze baked & cooled muffins for up to 3 months without icing, for better flavor after thawing.
Nutrition
Serving: 1muffinCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 13gSaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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