Apple Muffins
User Reviews
5
Apple Muffins
Description
Apple Muffins combine a creamed butter and sugar base with vanilla, salt, eggs, and a flour mixture seasoned with baking powder and cinnamon. The batter incorporates milk and fresh apple slices for moisture and fruitiness, along with optional walnuts for extra texture. The muffins are topped with a cinnamon crumble made from sugar, cinnamon, flour, and cubed butter that creates a crisp contrast to the soft muffin interior. Baked at 375°F until golden and a toothpick inserted comes out clean, these muffins deliver a balance of tender crumb, fruit sweetness, and crumbly spice topping.
They suit breakfast, snacks, or dessert and can be enjoyed fresh or after storing. The recipe advises storing cooled muffins in an airtight container or freezer bag at room temperature for up to 2 days, refrigerated for 3-4 days, or frozen for 2-3 months, thawing before serving. This flexibility supports meal prep and convenient enjoyment.
Ingredients
Cinnamon Crumble
- ¼ cup sugar
- ½ teaspoon cinnamon
- 3 tablespoons all-purpose flour
- 2 tablespoons butter cubed
Apple Muffin Batter
- ½ cup butter
- 1¼ cups sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 egg
- 1¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ cup milk
- 2 cups apple peeled, cored and sliced
- ½ cup walnuts optional, chopped
Instructions
- Preheat the oven to 375°F.
- Lightly grease muffin pan with cooking spray or line with cupcake liners.
- Make cinnamon crumble by mixing together sugar, cinnamon, flour, and cubed butter in a small bowl. Use a fork or pastry blender to create crumble (butter pieces should be small). Set aside.
- Cream butter, sugar, vanilla, and salt in a large bowl until fluffy. Add eggs one at a time and beat until mixed.
- In another bowl, mix flour, baking powder, and cinnamon. Add this to your creamed mixture, along with the milk, and mix until just incorporated. Fold in sliced apples.
- Scoop into muffin cups until ¾ filled. Sprinkle with crumble and bake for 28-30 minutes, or until muffin tops are golden brown and a toothpick inserted in the center comes out clean. Let cool before serving.
Notes
- Store cooled muffins in an airtight container or freezer bag; keep at room temperature for 1-2 days.
- Refrigerate for 3-4 days or freeze for 2-3 months for longer storage.
- Thaw frozen muffins before serving to regain moisture and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 197mg | 8% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 363IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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