Apple Cinnamon Crumb Muffins
Deliciously moist Apple Cinnamon Crumb Muffins topped with a sweet crumb topping, perfect for breakfast or a snack.
Equipment
- Muffin Pan
- Mixing Bowls
- Whisk
- mixer
- Spatula
Ingredients
Crumb Topping
- ⅓ cup brown sugar packed
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ cup all-purpose flour spooned & leveled
Muffins
- 1 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 brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- ½ cup yogurt or sour cream, at room temperature
Vanilla Icing (Optional)
- 1 cup confectioners’ sugar
- 3 Tablespoons heavy cream or milk for a thinner consistency
- ½ teaspoon pure vanilla extract
Instructions
Preparation
- Preheat oven to 425°F (218°C). Spray a 12-count 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 mix in the flour using a fork.
- Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl.
- Using a mixer, beat the butter and both sugars together on high speed until smooth and creamy, about 3 minutes. Add the eggs, yogurt, and vanilla extract and mix.
- With the mixer running on low speed, add the dry ingredients and beat until no flour pockets remain. Fold in the apples.
- Spoon the batter evenly into each cup or liner. Spoon crumb topping on each and gently press it down.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for another 15–18 minutes.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack.
- Make the icing: Whisk all icing ingredients together and drizzle over muffins.
Notes
Muffins can be frozen without icing for up to 3 months. Thaw before icing. They stay fresh at room temperature for a few days or in the refrigerator for up to 1 week.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 125mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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