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Apple Cinnamon Crumb Muffins

Close-up of a delicious Apple Cinnamon Crumb Muffins with a bite taken out, showing the moist interior and crumb topping.
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A recipe for moist, bakery-style muffins featuring fresh apples, warm cinnamon, and a buttery streusel topping.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 1/2 cups peeled and diced apples (about 2 medium apples, use Granny Smith or Honeycrisp)
  • For the Crumb Topping: 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Prepare the crumb topping: In a small bowl, combine the 1/2 cup flour, brown sugar, and 1/4 teaspoon cinnamon. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Set aside in the refrigerator.
  3. Prepare the muffin batter: In a medium bowl, whisk together the 1 3/4 cups flour, baking soda, baking powder, salt, and 1 teaspoon cinnamon.
  4. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  5. Mix the dry ingredients into the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix only until just combined; do not overmix.
  6. Gently fold in the diced apples.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Remove the crumb topping from the refrigerator and sprinkle a generous amount over the top of each muffin.
  9. Bake for 5 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use firm, slightly tart apples like Granny Smith for the best texture and flavor contrast.
  • To keep the muffins moist, avoid overmixing the batter once the flour is added.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://magazinemeal.com/apple-cinnamon-crumb-muffins/