Apple Muffins with Cinnamon Sugar Crumble Topping
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
18 mins
-
Total Time
38 mins
-
Servings
12 muffins
-
Calories
230 kcal
-
Course
Bread, Baked Goods
-
Cuisine
American
Apple Muffins with Cinnamon Sugar Crumble Topping
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Topped with an irresistible cinnamon sugar crunch, these Apple Muffins with Cinnamon Sugar Crumble Topping are tender and moist, and studded with juicy apple bites. They're slightly sweet with a hearty texture that's perfect for crisp fall days!
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Ingredients
for the apple muffins:
- ¼ cup butter unsalted
- ⅔ cup buttermilk
- 1 egg large
- 2 teaspoons vanilla extract pure
- 1.25 cups all-purpose flour
- 1 cup whole wheat flour
- ⅔ cup brown sugar packed
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 teaspoon cinnamon
- ¼ teaspoon nutmeg
- pinch ground cloves
- 1.5 cups apple peeled and finely chopped, aim for pieces about 1/4 inch or a bit larger
for the cinnamon sugar crumble topping:
- ⅓ cup sugar
- ¼ cup all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- 2 tablespoon butter at room temperature (do not melt!, unsalted
Instructions
- For the apple muffins: Preheat oven to 400° F. Line a regular muffin pan with paper liners and set aside.
- Gently melt the butter (microwave or stovetop) and then set it aside to cool a bit.
- In a small bowl, whisk together the buttermilk, egg, and vanilla.
- In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
- Stir the melted butter into the wet ingredients and then add all the wet ingredients to the dry ingredients. Fold until combined, taking care to not over mix. The mixture will be thick.
- Fold in the apple pieces and then divide mixture evenly between the 12 muffin cups.
- For the cinnamon sugar crumble topping: In a small bowl, combine sugar, flour, cinnamon, and salt with a fork. Add the butter and cut it into the dry ingredients with the same fork until you have pea-size pieces of crumble topping. Sprinkle mixture over muffins.
- Bake: Bake until muffins are puffed and a bit browned, about 18 to 19 minutes, or just until a toothpick comes out clean. Do not over bake, or you will lose some of the moistness. I would rather just slightly under bake these muffins than slightly over bake them! Remove from oven and let muffins rest for a minute or two before removing them to a wire rack to cool. Serve slightly warm or at room temperature.
- The muffins are best the day they are baked, as that is when the topping is the crunchiest.
Notes
- Adapted from my grandma’s blueberry muffins.
Nutrition Information
Show Details
Serving
1
Calories
230kcal
(12%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
31mg
(10%)
Sodium
170mg
(7%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 230kcal | 12% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 31mg | 10% |
| Sodium | 170mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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