The Best Apple Crumb Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
24 mins
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Additional Time
15 mins
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Total Time
54 mins
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Servings
12 muffins
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Cuisine
American, Australian
The Best Apple Crumb Muffins
Description
The recipe's foundation is a muffin batter enriched with butter, granulated and brown sugars, eggs, vanilla, buttermilk, and sour cream to yield a tender and moist crumb. Chopped apples are folded in to provide bursts of fruit flavor and softness. A mixture of flour, sugar, cinnamon, and melted butter forms the crumb topping which firms up during baking, adding texture and spice notes.
Baked at 400°F in paper liners, the muffins develop a golden topping with a soft interior that holds the mild sweetness and warm apple spice well. The combination of buttermilk and sour cream contributes to moisture and slight tartness, balancing the sugars.
These muffins suit breakfast or afternoon snack occasions, delivering comforting apple flavor with a pleasing crumb contrast.
Ingredients
For the Crumb Topping:
- 1/2 cup all-purpose flour 57g/2 ounces
- 1/4 cup granulated sugar 50g/1 and 3/4 ounces
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup unsalted butter 57g/2 ounces, melted
For the Muffins:
- 3 cups (360g) all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter room temperature
- 1 cup (199g) granulated sugar
- 1/4 cup (53g) light brown sugar packed
- 2 large egg room temperature
- 1 large egg room temperature, yolk
- 2 teaspoons vanilla extract
- 1/2 cup (113ml) buttermilk room temperature
- 1/2 cup (113g) sour cream room temperature, full-fat
- 2 medium apple peeled, cored, and finely chopped
- honey for serving, optional
Instructions
For the Buttery Crumb Topping:
- In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt.
- Stir in the melted butter, mixing just until combined. Pop in the fridge while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Muffins:
- Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set it aside.
- In a large mixing bowl, combine the flour, baking powder, apple pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes.
- Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.
- Turn mixer off, and using a rubber spatula or wooden spoon, gently fold in the apples.
- Divide muffin batter evenly among the muffin cups, then crumble up the topping and evenly distribute it on top of the muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
- Bake for 22 to 24 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 15 minutes, then transfer them to a large serving plate.
- Drizzle a little honey on top of each muffin, if desired, and serve warm.
- To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.
User Reviews
Overall Rating
5
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