Apple Crumble Muffins
These apple crumble muffins bring together everything cozy about fall baking in one easy, handheld recipe. The soft, cinnamon-spiced crumb pairs perfectly with the crunchy, buttery topping. They're simple enough for a beginner baker but taste like something from a bakery case.
Equipment
- Standard 12-cup muffin pan
- Silicone muffin liners or paper liners
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Hand mixer optional, for creaming butter and sugar
- Cookie scoop or ice cream scoop, optional
- Wire cooling rack
Ingredients
- 1½ cups all-purpose flour 190g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup granulated sugar 100g
- ⅓ cup light brown sugar 67g, packed
- ½ cup unsalted butter 113g, melted
- 2 large eggs at room temperature
- ¼ cup whole milk 60ml
- ¼ cup sour cream 60g
- 1 teaspoon vanilla extract
- 2 cups apples about 2 medium, Granny Smith or Honeycrisp, peeled, cored, and diced into ¼-inch pieces
For the Crumble Topping
- ⅓ cup all-purpose flour 42g
- ⅓ cup brown sugar 67g, packed
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 3 tablespoons unsalted butter 42g, cold and cubed
- ¼ cup old-fashioned rolled oats optional, for extra crunch
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with liners. Peel, core, and dice the apples into ¼-inch pieces.
- In a small bowl, whisk together the flour, brown sugar, cinnamon, and salt. Work in the cold butter with your fingers until the mixture is coarse and clumpy. Stir in the oats if using, and refrigerate the topping.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- In a separate bowl, beat the melted butter with the granulated and brown sugars until smooth. Beat in the eggs one at a time, then mix in the milk, sour cream, and vanilla. Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Fold in the diced apples.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle a generous amount of the chilled crumble topping over each muffin and gently press it down.
- Bake for 20 to 22 minutes, until a toothpick comes out clean and the topping is golden. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use a firmer, tart apple like Granny Smith or Honeycrisp so the pieces hold their shape instead of turning mushy.
- Keep the crumble topping butter cold right up until it goes on the muffins for the crispest texture.
- Don't overmix the batter once the wet and dry ingredients are combined, or the muffins will turn dense.
- Fill the muffin cups generously for that classic bakery-style domed top.
- Let the muffins cool for a few minutes in the pan before moving them, so the crumble topping has time to set.
- Add half a cup of chopped walnuts or pecans to the batter for extra crunch.
- Swap half the apples for pears for a softer, milder flavor.
- Store cooled muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze in a single layer, then transfer to a freezer bag for up to 3 months.
- Reheat in the microwave for 15 to 20 seconds, or in a 300°F oven for about 8 minutes if frozen.
Nutrition
Serving: 1muffinCalories: 230kcalCarbohydrates: 33gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 150mgPotassium: 75mgFiber: 1gSugar: 18gVitamin A: 4IUVitamin C: 2mgCalcium: 3mgIron: 5mg
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