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Apple Cinnamon Crumb Muffins

Apple Cinnamon Crumb Muffins: The Best Homemade Treats Ever

Delicious and easy to make, these Apple Cinnamon Crumb Muffins are the perfect homemade treat for any occasion.
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Prep Time 15 minutes
Cook Time 23 minutes
Cooling Time 5 minutes
Total Time 43 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 180 kcal

Equipment

  • Muffin pan
  • Mixing Bowls
  • Handheld or stand mixer
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

Crumb Topping

  • ⅓ cup packed light or dark brown sugar
  • 1 Tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • ⅔ cup all-purpose flour spooned & leveled

Muffins

  • 1 and ¾ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ½ cup packed light or dark brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs at room temperature
  • ½ cup yogurt or sour cream at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup milk any kind, at room temperature
  • 1 and ½ cups peeled & chopped apples ½-inch chunks; about 2 medium apples

Vanilla Icing (Optional)

  • 1 cup confectioners’ sugar
  • 3 Tablespoons heavy cream or milk for a thinner consistency
  • ½ teaspoon pure vanilla extract

Instructions
 

Preparation

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  • Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as crumbles and do not over-mix. Set topping aside.
  • Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
  • Using a mixer, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Add eggs, yogurt, and vanilla extract; beat until combined. With the mixer running on low speed, add dry ingredients and milk, mix until just combined. Fold in the apples.
  • Spoon the batter evenly into each cup or liner. Spoon crumb topping on each, pressing it down gently.
  • Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 15–18 minutes until a toothpick comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack.
  • Make the icing: Whisk all icing ingredients together and drizzle over warm or cooled muffins.
  • Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

You may need a 2nd pan as this recipe makes up to 14 muffins. Can also be made as jumbo size or mini muffins.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword apple, baking, cinnamon, crumb topping, Homemade, muffins
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