Description
These Easy Apple Cinnamon Muffins are perfectly moist and bursting with fresh apple flavor, complemented by a crunchy cinnamon crumb topping. Quick to prepare and ideal for breakfast or a cozy snack, these muffins combine warm spices and tender apples for a comforting treat anyone will love.
Ingredients
Scale
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk or buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped apples (peeled and cored)
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Mix the crumb topping: In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in the cold, cubed butter using a pastry cutter or fork until mixture becomes crumbly. Refrigerate the topping while preparing the batter.
- Mix dry ingredients: In a large mixing bowl, whisk together 1 3/4 cups flour, baking powder, salt, 1 1/2 teaspoons cinnamon, and nutmeg to evenly distribute all dry spices and leavening agents.
- Mix wet ingredients: In another bowl, whisk together granulated sugar, brown sugar, melted butter, eggs, milk or buttermilk, and vanilla extract until smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix to maintain tender muffins.
- Fold in apples: Add the chopped peeled and cored apples evenly into the batter, folding gently to distribute without breaking up the fruit.
- Fill muffin liners: Line a muffin tin with paper liners and fill each about 3/4 full with the batter to allow space for rising.
- Add crumb topping: Sprinkle the chilled crumb topping evenly over each muffin and press lightly to adhere.
- Bake: Place the muffin tin in a preheated oven at 375°F (190°C) and bake for 18 to 22 minutes or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use tart apples like Granny Smith for a brighter flavor and less sweetness.
- To make these muffins dairy-free, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- For extra cinnamon flavor, add a pinch of cinnamon to the crumb topping.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
