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Apple Cinnamon Crumb Muffins

Apple Cinnamon Crumb Muffins

Delicious Apple Cinnamon Crumb Muffins packed with juicy apples and topped with a crumbling cinnamon sugar layer.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 50 minutes
Course Breakfast, Dessert
Cuisine American
Servings 14 muffins
Calories 210 kcal

Equipment

  • muffin pan
  • mixing bowls
  • handheld mixer
  • Whisk
  • spatula

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)

Vanilla Icing (Optional)

  • 1 cup confectioners’ sugar
  • 3 Tablespoons heavy cream or milk for a thinner consistency
  • ½ teaspoon pure vanilla extract

Instructions
 

Instructions

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  • Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork.
  • Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl.
  • 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 on medium speed for 1 minute, then high speed until combined.
  • With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
  • Spoon the batter evenly into each cup or liner, filling each to the top. Spoon crumb topping on each, gently pressing it down.
  • Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 15-18 minutes.
  • Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack.
  • Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.

Notes

Freeze baked & cooled muffins for up to 3 months. It's best to freeze without icing and add icing after thawing.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 140mgPotassium: 120mgFiber: 1gSugar: 11gVitamin A: 4IUVitamin C: 2mgCalcium: 1mgIron: 6mg
Keyword Apple, baking, Breakfast, Cinnamon, dessert, muffins
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