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Moist Apple Cinnamon Crumb Muffins

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These Moist Apple Cinnamon Crumb Muffins are packed with juicy apple chunks, warm cinnamon, and topped with a buttery crumb topping. Perfect for breakfast, brunch, or a cozy snack, they’re a flavorful and irresistible treat!

Ingredients

Scale

For the muffins:

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (55 g) brown sugar, packed
  • 2 large eggs
  • 1/2 cup (120 ml) whole milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180 g) peeled and finely diced apples (about 2 medium apples)

For the crumb topping:

  • 1/2 cup (65 g) all-purpose flour
  • 1/3 cup (65 g) brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60 g) unsalted butter, melted

For the glaze (optional):

  • 1/2 cup (60 g) powdered sugar
  • 1–2 tablespoons milk or heavy cream
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. Prepare the crumb topping:
    • In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Set aside.
  3. Mix the dry ingredients:
    • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
  4. Mix the wet ingredients:
    • In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, milk, and vanilla extract, mixing until well combined.
  5. Combine the wet and dry ingredients:
    • Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently fold in the diced apples.
  6. Fill the muffin tin:
    • Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the crumb topping generously over each muffin.
  7. Bake the muffins:
    • Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze (optional):
    • In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled muffins.

Notes

  • Apples: Granny Smith, Honeycrisp, or Fuji apples work well for this recipe.
  • Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Freezing: Freeze the muffins (without glaze) in a freezer-safe bag for up to 3 months. Thaw and add glaze before serving.

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