I have always loved desserts or baked goods that feature apples as an ingredient.
My mom used to bake a version of apple muffins when I was a really young kid.
These are worth making at home.
Apple Muffins with Crumble Topping
I have always loved desserts or baked goods that feature apples as an ingredient.My mom used to bake a version of apple muffins when I was a really young kid.These are worth making at home.
Ingredients
For the Apple Muffins:
- 1.5 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp Kosher salt
- ½ tsp ground cinnamon
- 8 Tbsp ½ cup unsalted butter, melted
- ¾ cup white granulated sugar
- 2 large eggs (room temperature)
- ½ cup whole milk
- 1 tsp vanilla extract
- 2 medium-sized apples (peeled, cored, and diced)
For the Brown Sugar Crumble Topping:
- ½ cup packed light brown sugar
- 2 Tbsp all-purpose flour
- 1/8 tsp ground cinnamon
- 4 Tbsp ½ stick unsalted butter, melted
Instructions
- Preheat your oven to 375F.
- Line a 12-cup muffin tin with paper muffin liners and set aside.
- In a large mixing bowl, combine the all-purpose flour, baking powder, baking
- soda, salt, and cinnamon.
- In another bowl, whisk together the melted butter and sugar until well combined.
- Beat in the eggs, one at a time, followed by the milk and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring just combined.
- *Be careful not to overmix at this stage.
- Once the batter reaches a uniform consistency, go ahead and fold in the diced
- apples.
- To make the crumble topping, in a small bowl, combine the brown sugar, flour,
- cinnamon, and melted butter.
- Mix with a fork until it resembles coarse, pea-sized crumbs.
- Divide the batter evenly among the prepared muffin cups.
- Sprinkle each muffin with a bit of the crumble topping.
- Bake at 375F for roughly 20-25 minutes, or until a toothpick inserted into the
- center of a muffin comes out clean.
- Remove from the oven, and allow the muffins to cool in the pan for 15 minutes at
- room temperature.
- Carefully transfer the muffins to a wire rack to cool completely.
Notes
These muffins taste great the next day. Sometimes, I like to slice them in half and
griddle them with some extra butter on the stove in a cast iron pan before eating
with another pat of softened butter. You can store these in the fridge in Ziplock bags to enjoy a few days after they are
baked.
griddle them with some extra butter on the stove in a cast iron pan before eating
with another pat of softened butter. You can store these in the fridge in Ziplock bags to enjoy a few days after they are
baked.