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Apple Cinnamon Crumb Muffins

Apple Cinnamon Crumb Muffins

Delicious and moist Apple Cinnamon Crumb Muffins made with juicy apples and a crumbly topping, perfect for breakfast or snacks.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 14 muffins
Calories 200 kcal

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • electric mixer
  • spatula

Ingredients
  

Crumb Topping

  • ⅓ cup packed light or dark brown sugar
  • 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 packed light or dark brown sugar
  • 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 peeled & chopped apples ½-inch chunks; about 2 medium apples

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 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.
  • Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
  • Using a mixer, beat the butter and sugars together on high speed until smooth, about 3 minutes. Add the eggs, yogurt, and vanilla. Mix until creamy. With the mixer running on low, add dry ingredients and milk, beating until combined. Fold in the apples.
  • Spoon the batter into the cups, filling to the top. Add crumb topping, gently pressing it down.
  • Bake for 5 minutes at 425°F, then reduce to 350°F and bake for an additional 15–18 minutes.
  • Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  • Make the icing: Whisk all icing ingredients together and drizzle over warm or cooled muffins.

Notes

Freeze baked & cooled muffins for up to 3 months without icing for best results.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 170mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 40mgIron: 1mg
Keyword Apple, baking, Cinnamon, crumb topping, dessert, muffins
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