I recently baked my favorite Apple Crumb Muffins. The inviting blend of all-purpose flour and brown sugar merges with chopped apples, ground cinnamon, and melted butter. A crisp crumb topping and a sweet vanilla glaze round out these muffins, creating a charming treat that truly sparks my curiosity.

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I recently discovered these Apple Cinnamon Crumb Muffins and they’ve quickly become my new favorite treat. I’m always on the lookout for recipes that mix things up a bit and this one does just that.

With just 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and a pinch of salt, the base is solid enough to carry all the amazing flavors. I love how my kitchen fills with the smell of 1 teaspoon ground cinnamon and 2/3 cup brown sugar melting together with unsalted butter.

Toss in 2 large eggs, 1 teaspoon vanilla extract, and a cup of chopped apples and it’s a total game changer. What really takes it up a notch is the crumb topping (made with more all-purpose flour and brown sugar and a touch of cinnamon) and a simple glaze of powdered sugar, milk and vanilla extract that literally makes these muffins irresistable.

This recipe might remind you a bit of those Apple Recipes I’ve seen before but in its own unique way its amazing.

Why I Like this Recipe

I really love this recipe because the mix of flavors just hits the spot. First of all, the apples with the cinnamon and brown sugar create this awesome sweet and warm flavor that reminds me of home. Secondly, the crumb topping is so crunchy and buttery it makes each bite extra fun and satisfying. Also, I appreciate how simple it is to make; even if I’m not a pro in the kitchen, the steps are easy to follow and the end result always impresses me. Lastly, the glaze on top just ties it all together, giving the muffins that extra burst of sweetness that I can never resist.

Ingredients

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Chopped apples bring natural sweetness, fiber, and moisture to our muffins they are yum!
Cinnamon adds warm, spicy flavor with antioxidants; its a tasty, healthful twist.
All-purpose flour provides carbohydrates and structure making every bite light and satisfying.
Brown sugar sweetens the muffins and gives a slight molasses flavor thats inviting.
Eggs contribute protein and help bind ingredients even though they might not be super healthy.
Melted butter brings richness and fats needed for moist, tender muffin texture.
Milk adds moisture and balances texture while offering a mild creamy flavor.
Vanilla extract lifts flavors, making muffins taste richer with a hint of sweetness.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 cup unsalted butter, melted

2/3 cup brown sugar

2 large eggs

1 teaspoon vanilla extract

1 cup chopped apples (peeled and cored)

1/2 cup milk

For the crumb topping: 1/2 cup all-purpose flour

For the crumb topping: 1/2 cup brown sugar

For the crumb topping: 1 teaspoon ground cinnamon

For the crumb topping: 1/4 cup unsalted butter, cold and cubed

For the glaze: 1 cup powdered sugar

For the glaze: 2-3 teaspoons milk

For the glaze: 1/2 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 375°F and grease a muffin tin or line it with paper liners.

2. In a large bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon.

3. In another bowl, mix the 1/2 cup melted unsalted butter with 2/3 cup brown sugar until it looks a bit smooth. Beat in 2 large eggs and stir in 1 teaspoon vanilla extract.

4. Slowly add 1/2 cup milk to the wet mixture and stir until combined.

5. Pour the wet ingredients into the dry ingredients and gently stir until just mixed. Fold in 1 cup chopped apples (peeled and cored).

6. Spoon the batter evenly into your muffin tin, filling each cup about 2/3 full.

7. For the crumb topping, mix 1/2 cup all-purpose flour, 1/2 cup brown sugar, and 1 teaspoon ground cinnamon in a small bowl. Then, add 1/4 cup cold unsalted butter cubed into the mixture and use your fingers or a pastry cutter to blend until the mixture becomes crumbly.

8. Sprinkle the crumb topping evenly over the filled muffin cups.

9. Bake in the preheated oven for about 20-25 minutes or until a toothpick inserted into the center comes out clean.

10. While the muffins cool, whisk together 1 cup powdered sugar, 2-3 teaspoons milk, and 1/2 teaspoon vanilla extract to form a glaze. Drizzle this over the muffins before serving. Enjoy!

Equipment Needed

1. Preheated oven
2. Muffin tin or paper liners
3. Large mixing bowl
4. Second bowl
5. Whisk
6. Measuring cups and measuring spoons
7. Spatula or mixing spoon
8. Small bowl to mix the crumb topping
9. Pastry cutter or fork for blending the butter into the dry mix
10. Toothpick for testing doneness
11. Cooling rack for the muffins

FAQ

Q: How do I prevent the apples from making the muffins soggy?

A: Make sure you peel, core, and chop them into even, small pieces so they blend well with the batter and cook evenly.

Q: Can I use apple sauce instead of chopped apples?

A: You can, but it might change the texture of the muffins a bit. The pieces give more flavor and a nice bite.

Q: How do I know when the muffins are done?

A: Check by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, the muffins are ready.

Q: What can I do to get that perfect crumb topping?

A: Mix the topping ingredients until just combined and then sprinkle evenly over the batter. Don’t overmix it or it can become too clumpy.

Q: Can I use a different kind of milk if I dont have regular milk?

A: Yup, you can use almond or soy milk. Just keep in mind it might slightly change the flavor, but it should still be delish.

Apple Cinnamon Crumb Muffins Recipe Substitutions and Variations

All-purpose flour: Try using whole wheat pastry flour. It gives a nuttier flavor and adds a bit more fiber.
Unsalted butter (melted): You can swap this with an equal amount of melted coconut oil. Its subtle coconut taste works pretty well in the recipe.
Brown sugar: You might use granulated sugar instead, just keep in mind your muffins might turn out a little different in texture.
Milk: Almond milk or soy milk can easily replace cow’s milk if you’re looking for a dairy free option.
Powdered sugar (for the glaze): In a pinch, you can blend granulated sugar in a high-speed blender until it’s powdery, though it might not be as smooth.

Pro Tips

1. Make sure you use room temperature eggs and milk cuz they mix a lot better with the butter and sugar and help to get an even texture throughout the batter
2. Dont overmix the batter once the dry and wet ingredients come together because a few lumps are ok and your muffins will turn out lighter instead of all dense
3. When making the crumb topping, work quickly so the cold butter doesnt melt and ruin the texture which is key for getting that perfect crunchy finish
4. Always check your muffins a couple minutes before the stated time since ovens vary alot; if your toothpick comes out clean or with just a few moist crumbs then youre done