Apple Cinnamon Crumb Muffins
Delicious apple cinnamon crumb muffins made with juicy apples, a crumb topping, and a smooth vanilla icing.
Equipment
- Muffin Pan
- Mixing Bowls
- Electric mixer
- whisk
Ingredients
Crumb Topping
- ⅓ cup brown sugar packed light or dark
- 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 brown sugar packed light or dark
- 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 apples peeled & chopped (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
Instructions
- Preheat oven to 425°F (218°C). Spray a 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, then gently mix in the flour using a fork. 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 until smooth and creamy. Add the eggs, yogurt, and vanilla extract, beating until combined.
- With mixer on low, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
- Spoon the batter into each cup, filling each to the top. Spoon crumb topping on each.
- Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) and bake for an additional 15–18 minutes.
- Make the icing: Whisk all icing ingredients together and drizzle over muffins.
- Iced or plain muffins stay fresh at room temperature for a few days or in the refrigerator for up to 1 week.
Notes
Freeze baked & cooled muffins for up to 3 months. It's best to freeze without icing and add after thawing.
Nutrition
Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!