Description
Soft, fluffy muffins studded with tender apple pieces and finished with a crisp, buttery cinnamon crumble, perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and diced (about 1 1/2 cups)
- For the crumble topping: 1/2 cup all-purpose flour
- For the crumble topping: 1/3 cup brown sugar
- For the crumble topping: 1/4 cup cold butter, cubed
- For the crumble topping: 1/2 teaspoon ground cinnamon
Instructions
- Preheat Your Equipment: Preheat the oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease each cup.
- Combine Ingredients: In a large bowl whisk together 2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/2 teaspoon salt. In a separate bowl whisk 3/4 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla until smooth. Fold the wet mixture gently into the dry until just combined, then stir in the diced apples.
- Prepare Your Cooking Vessel: Ensure the muffin tin is ready with liners or is lightly greased so muffins release easily after baking.
- Assemble the Dish: Divide the batter evenly among the 12 muffin cups, filling each about three quarters full. To make the crumble topping, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 cup cold cubed butter; use a fork or pastry cutter to work the butter into the dry ingredients until coarse crumbs form. Sprinkle the crumble over each muffin.
- Cook to Perfection: Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
- Finishing Touches: Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool slightly. Optionally dust with a light sprinkling of powdered sugar before serving for a bakery-style finish.
- Serve and Enjoy: Serve warm with a pat of butter, or at room temperature with coffee or tea. Store cooled muffins in an airtight container or freeze individually for longer storage.
Notes
- Use tart apples such as Granny Smith for a nice flavor contrast, or Honeycrisp for extra juiciness.
- Do not overmix the batter to keep muffins tender and fluffy.
- Chill the crumble topping briefly if your kitchen is warm so it stays crumbly during baking.
- To reheat frozen muffins, warm at 325°F (165°C) for about 10 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: apple crumble muffins, apple muffins, crumble topping, breakfast muffins, cinnamon apple muffins