Topped with an irresistible cinnamon sugar crunch, these Apple Muffins with Cinnamon Sugar Crumble Topping are tender and moist, and studded with juicy apple bites. They're slightly sweet with a hearty texture that's perfect for crisp fall days!
Ingredients
for the apple muffins:
¼cupunsalted butter
⅔cupbuttermilk
1large egg
2teaspoonspure vanilla extract
1.25cupsall-purpose flour
1cupwhole wheat flour
⅔cuppacked brown sugar
2teaspoonbaking powder
¼teaspoonkosher salt
2teaspooncinnamon
¼teaspoonnutmeg
pinchof ground cloves
1.5cupspeeled and finely chopped apple – aim for apple pieces about 1/4″ or just a bit larger in size
for the cinnamon sugar crumble topping:
⅓cupsugar
¼cupall-purpose flour
½teaspooncinnamon
¼teaspoonkosher salt
2tablespoonunsalted butterat room temperature (do not melt!)
Instructions
For the apple muffins: Preheat oven to 400° F. Line a regular muffin pan with paper liners and set aside.
Gently melt the butter (microwave or stovetop) and then set it aside to cool a bit.
In a small bowl, whisk together the buttermilk, egg, and vanilla.
In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
Stir the melted butter into the wet ingredients and then add all the wet ingredients to the dry ingredients. Fold until combined, taking care to not over mix. The mixture will be thick.
Fold in the apple pieces and then divide mixture evenly between the 12 muffin cups.
For the cinnamon sugar crumble topping: In a small bowl, combine sugar, flour, cinnamon, and salt with a fork. Add the butter and cut it into the dry ingredients with the same fork until you have pea-size pieces of crumble topping. Sprinkle mixture over muffins.
Bake: Bake until muffins are puffed and a bit browned, about 18 to 19 minutes, or just until a toothpick comes out clean. Do not over bake, or you will lose some of the moistness. I would rather just slightly under bake these muffins than slightly over bake them! Remove from oven and let muffins rest for a minute or two before removing them to a wire rack to cool. Serve slightly warm or at room temperature.
The muffins are best the day they are baked, as that is when the topping is the crunchiest.
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.