Description
Cinnamon Apple Crumble Muffins are moist, flavorful muffins packed with diced apples and topped with a crunchy cinnamon crumble.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream (or Greek yogurt)
- 1 1/2 cups peeled and diced apples (about 2 medium apples)
- For the crumble topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix melted butter, granulated sugar, brown sugar, eggs, vanilla, and sour cream.
- Fold dry ingredients into wet ingredients until just combined.
- Gently stir in diced apples.
- Fill muffin cups 3/4 full with batter.
- For the crumble topping, mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly.
- Sprinkle crumble topping over muffin batter.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Notes
- Use tart apples like Granny Smith for the best flavor.
- Replace sour cream with Greek yogurt if preferred.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: apple muffins, cinnamon muffins, crumble muffins, breakfast muffins