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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.