Description
Fragrant “apple cinnamon crumb muffins” deliver pure bakery-style comfort with their rich, golden crumble topping and tender spiced interior. Homemade goodness fills kitchens with irresistible warmth, promising delightful moments of sweet indulgence for weekend brunches or afternoon treats.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- 1 ½ cups (180 g) peeled and finely diced apples (about 2 medium apples)
- ½ cup (120 ml) whole milk
- ½ cup (115 g) unsalted butter, melted and slightly cooled
Dry Ingredients:
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
Flavor and Topping Ingredients:
- 1 teaspoon vanilla extract
Crumb Topping:
- ½ cup (65 g) all-purpose flour
- ⅓ cup (65 g) brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup (60 g) unsalted butter, melted
Optional Glaze:
- ½ cup (60 g) powdered sugar
- 12 tablespoons milk or heavy cream
- ¼ teaspoon vanilla extract
Instructions
- Prepare the oven environment by adjusting the rack to the middle position and heating to 375F (190C). Meticulously line a muffin tin with paper liners or generously coat with cooking spray.
- Craft the crumbly topping by blending flour, brown sugar, and cinnamon in a compact mixing vessel. Introduce melted butter and delicately transform the mixture into rustic, irregular clusters using a fork. Reserve momentarily.
- In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, ground cinnamon, and optional nutmeg. Ensure uniform distribution of dry ingredients through thorough whisking.
- Create a liquid foundation by whisking melted butter with granulated and brown sugars until harmoniously integrated. Incorporate eggs, milk, and vanilla extract, stirring until the mixture achieves a silky, consistent texture.
- Gently marry the dry ingredients into the wet mixture, employing a delicate folding technique. Maintain a light touch to prevent overmixing. Tenderly introduce diced apples, dispersing them evenly throughout the batter.
- Allocate the batter into muffin cups, filling each approximately three-quarters full. Lavishly scatter the reserved crumb topping across each muffin’s surface, ensuring comprehensive coverage.
- Position the muffin tin in the preheated oven and bake for 20-23 minutes. Confirm doneness by inserting a slender toothpick into the center – it should emerge pristine. Allow muffins to rest in the tin for a brief 5-minute interval before transferring to a cooling rack.
- Optional: Construct a translucent glaze by whisking powdered sugar with milk and vanilla extract until achieving a smooth, pourable consistency. Artfully drizzle over completely cooled muffins.
Notes
- Swap apples for seasonal fruits like pears or peaches to create delightful variations that keep the recipe exciting and adaptable throughout the year.
- Use whole wheat flour or gluten-free flour blends to accommodate different dietary needs without compromising the muffins’ tender texture and rich flavor.
- Reduce sugar content by replacing half the granulated sugar with unsweetened applesauce, which maintains moisture while cutting down on calories.
- Toast the crumb topping ingredients briefly before mixing to enhance the nutty, caramelized flavor profile and add depth to the muffins’ overall taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 225
- Sugar: 12 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg