Description

Indulge in the comforting warmth of Apple Crumble Muffins, a delightful treat perfect for breakfast or snacks. These muffins are filled with tender apples, aromatic spices, and topped with a crunchy crumble that adds an irresistible texture. They are simple to make and can easily become a family favorite, whether enjoyed fresh from the oven or stored for later. With options to customize based on your preferences, these muffins are not only delicious but also versatile. Bake a batch ahead of time for quick breakfasts throughout the week, and let the delightful aroma fill your kitchen as you prepare this cozy recipe.

Ingredients

Scale

¾ cup (93 g) all purpose flour
¼ cup (50 g) packed light brown sugar
2 Tablespoons granulated sugar
1 teaspoon ground cinnamon (optional)
4 Tablespoons (56 g) unsalted butter (melted)
2 cups (250 g) all purpose flour
1 Tablespoon ground cinnamon
½ teaspoon ground nutmeg (optional)
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup (100 g) packed light brown sugar
¼ cup (50 g) granulated sugar
½ cup (1 stick or 113 g) unsalted butter (room temperature)
¼ cup sour cream (or Greek yogurt) (room temperature)
2 large eggs (room temperature)
1 teaspoon pure vanilla extract
½ cup (120 ml) milk (room temperature)
1 ½ cups diced apples (Granny Smith or Honeycrisp)

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Instructions

Preheat your oven to 400°F (200°C).
In a medium bowl, whisk together crumble topping ingredients: flour, brown sugar, granulated sugar, cinnamon (if using), and melted butter until clumps form.
In another bowl, combine dry muffin ingredients: flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream together brown sugar, granulated sugar, and room-temperature butter until fluffy. Add eggs one at a time along with sour cream and vanilla; mix well.
Gradually incorporate half of the dry mixture into the wet mixture. Mix gently until combined. Then add milk and remaining dry ingredients; stir just until combined before folding in diced apples.
Fill muffin cups about three-quarters full with batter and generously top with crumble mixture.
Bake for 20 minutes or until a toothpick comes out clean. Let cool before transferring to a wire rack.

Nutrition

Serving Size: 1 muffin (85g)
Calories: 220
Sugar: 10g
Sodium: 150mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 40mg