Description
These Apple Crumble Muffins are a delightful blend of tender, moist muffin batter packed with fresh diced apples and topped with a buttery cinnamon crumble. Perfect for breakfast or a sweet snack, they combine the comforting flavors of apple and cinnamon with a satisfying crumbly topping.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup light brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ½ cup milk
- 1 cup diced apples (Granny Smith or Honeycrisp)
Crumble Topping
- ¾ cup all-purpose flour
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
Instructions
- Preheat oven and prepare muffin tray. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners to ensure the muffins do not stick and bake evenly.
- Make the crumble topping. In a medium bowl, combine ¾ cup flour, light brown sugar, granulated sugar, and 1 teaspoon cinnamon. Pour in melted butter and mix until the mixture becomes crumbly and fully coated. Set this aside for topping later.
- Mix dry ingredients for muffins. In another bowl, whisk together 2 cups flour, baking powder, salt, and 1 teaspoon cinnamon to evenly distribute the leavening and spices.
- Create the wet mixture. In a large bowl, use an electric mixer to cream together the sugars and softened butter until the mixture is fluffy and light. Then add eggs one by one, followed by sour cream and vanilla extract, mixing thoroughly after each addition.
- Combine wet and dry ingredients and add apples. Gradually add half of the dry ingredients into the wet mixture, then pour in the milk and mix gently. Fold in the remaining dry ingredients and finally, incorporate the diced apples carefully to distribute them evenly without overmixing.
- Fill muffin cups and add crumble. Spoon the batter into the prepared muffin cups, filling each about three-quarters full. Generously sprinkle the crumble topping over each muffin to create a crunchy, sweet crust.
- Bake the muffins. Place the muffins in the oven and bake for 20 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow them to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Use firm, tart apples like Granny Smith or Honeycrisp for the best flavor and texture.
- To make sour cream substitute, use plain yogurt if unavailable.
- Do not overmix batter to keep muffins tender and light.
- Ensure the crumble topping is evenly distributed for the best crunchy texture.
- Muffins are best eaten fresh but can be stored in an airtight container for up to 3 days.
