Apple Cinnamon Crumb Muffins
Delicious Apple Cinnamon Crumb Muffins featuring a flavorful batter with juicy apples, cinnamon, and a crumb topping.
Equipment
- 12-count muffin pan
- Mixing Bowls
- electric mixer
- whisk
Ingredients
Crumb Topping
- ⅓ cup brown sugar packed
- 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 brown sugar packed
- 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 apples peeled & chopped (½-inch chunks; about 2 medium apples)
Vanilla Icing (Optional)
- 1 cup confectioners’ sugar
- 3 Tablespoons heavy cream or milk for thinner consistency
- ½ teaspoon pure vanilla extract
Instructions
Instructions
- Preheat oven to 425°F (218°C). Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
- Make the crumb topping: Mix brown sugar, granulated sugar, and cinnamon in a medium bowl. Stir in melted butter, then mix in flour gently. Set aside.
- Make the muffins: Whisk flour, baking soda, baking powder, cinnamon, and salt in a large bowl. Set aside.
- In a mixer, beat butter and both sugars on high speed until creamy, about 3 minutes. Add eggs, yogurt, and vanilla, beating until combined. Mix dry ingredients and milk to wet ingredients until no flour pockets remain. Fold in apples.
- Spoon batter into cups, filling all the way to the top. Add crumb topping to each.
- Bake at 425°F for 5 minutes, then reduce to 350°F (177°C) and bake for an additional 15-18 minutes or until toothpick comes out clean. Cool in pan for 5 minutes, then on a wire rack.
- Make the icing: Whisk icing ingredients together and drizzle over muffins.
- Store iced or plain muffins covered at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
These muffins can be frozen for up to 3 months without icing. Thaw before icing and serving.
Nutrition
Serving: 1muffinCalories: 190kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 350IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
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