Pin Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.
I first baked these muffins for a family brunch and they disappeared quickly everyone loved the crumb topping and cinnamon flavor.
Ingredients
- For the Muffins: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) light brown sugar packed, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) plain Greek yogurt (or sour cream), 1/4 cup (60 ml) milk, 1 tsp vanilla extract, 2 cups (about 2 medium) peeled cored and finely diced apples (preferably Granny Smith or Honeycrisp)
- For the Crumb Topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) light brown sugar packed, 1/2 tsp ground cinnamon, 1/4 cup (55 g) unsalted butter melted, Pinch of salt
Instructions
- Step 1:
- Preheat the oven to 375°F (190°C) Line a 12-cup muffin tin with paper liners or lightly grease.
- Step 2:
- In a large bowl whisk together the flour granulated sugar brown sugar baking powder baking soda salt and cinnamon.
- Step 3:
- In a separate bowl whisk eggs oil yogurt milk and vanilla until smooth.
- Step 4:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
- Step 5:
- Fold in the diced apples.
- Step 6:
- Divide the batter evenly among the muffin cups filling each about 3/4 full.
- Step 7:
- For the crumb topping In a small bowl combine flour brown sugar cinnamon and salt Stir in the melted butter until clumps form.
- Step 8:
- Sprinkle the crumb topping evenly over each muffin.
- Step 9:
- Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean.
- Step 10:
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Pin These muffins make for a lovely family breakfast gathering bringing warmth and smiles around the table.
Notes
Serve warm with a pat of butter or a drizzle of honey Muffins keep well in an airtight container for up to 3 days.
Required Tools
12-cup muffin tin Mixing bowls Whisk Measuring cups and spoons Rubber spatula Wire rack
Allergen Information
Contains wheat (gluten) eggs dairy (yogurt butter) Check labels if using store-bought yogurt or milk for possible allergens.
Pin Enjoy these tasty apple muffins fresh out of the oven or lightly toasted for a quick delightful snack.
Recipe Q&A
- → What type of apples work best?
Granny Smith or Honeycrisp apples are ideal as they offer a balance of tartness and sweetness that complements the cinnamon.
- → Can I make these muffins dairy-free?
Yes, substitute the Greek yogurt and butter with plant-based alternatives for a dairy-free version.
- → How do I keep the crumb topping crisp?
Sprinkle the crumb topping evenly over the batter just before baking to ensure it remains crisp and golden.
- → Can I prepare the batter ahead of time?
It's best to bake the muffins immediately after preparing the batter to maintain the best texture and rise.
- → What storage methods keep muffins fresh?
Store in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
