apple crumble muffins

These Apple Crumble Muffins are the perfect muffin for apple lovers - and they taste just like Grandma's apple crumble!

Apple Crumble Muffins

all purpose flour

white sugar

baking powder

cinnamon

nutmeg

salt

apples

milk

vegetable oil

oats

unsalted butter

brown sugar

Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.

Add the flour, sugar, baking powder, cinnamon, nutmeg and salt to a large bowl and combine with a wire whisk.

Add the unpeeled diced apples to the flour mixture and toss well to ensure the apples are well coated. This will help them remain distributed throughout the muffin batter when baking and keep them from settling at the bottom of the muffins.

Whisk the milk, egg and oil together in a small bowl or measuring cup and add the mixture to the dry ingredients.

Fold the wet and dry ingredients together gently just until no streaks of flour remain.

Spoon the muffin batter into the muffin cups, dividing the batter between them as evenly as possible.

Combine the ingredients for the crumble topping together in a small bowl until the mixture resembles coarse crumbs.

Top each unbaked muffin with a spoonful of crumb topping and bake the muffins at 350 degrees for about 23-25 minutes or until the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.

Let the muffins cool in their tins for about 5 minutes before removing them to a wire rack to cool completely.

https://content.jwplatform.com/videos/zlghtFYy.mp4

These Apple Crumble Muffins are delicious dessert-inspired muffins and an easy recipe for beginning bakers. Fresh apples in a spiced muffin topped with a delicious crumble topping!

Fluffy apple studded muffins with a mile-high streusel topping.

all-purpose flour ((125 grams))

brown sugar (light

Tablespoons sugar

Tablespoons butter

canola oil

brown sugar ((100 grams))

sugar ((50 grams))

buttermilk (or ½ Tbsp vinegar

eggs (lightly beaten)

vanilla extract

all-purpose flour ((250 grams))

Preheat oven to 375 F (190C) and line a 12-count muffin tin with paper liners (or grease and flour).

Prepare the crumble first by whisking together flour, sugars and cinnamon.

Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

Crumble

In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute).

Add eggs, whisking until combined.

Stir in vanilla extract.

In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt.

Gradually stir flour mixture into wet mixture until just combined (do not over-mix!).

Gently fold in apple pieces.

Divide batter into prepared muffin tins (filling each about ¾ of the way full).

Top with crumble topping, splitting evenly among muffins.

Bake on 375F (190C) for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it).

Allow muffins to cool before eating.

Muffins

Make the most of apple season with these perfectly spiced apple crumble muffins. They’re loaded with juicy apple pieces and finished off with a buttery crumb topping and vanilla glaze!

Simply Nature Unsalted Organic Butter, melted

Simply Nature Organic Cane Sugar

Simply Nature Organic Light Brown Suga

eggs, room temperature

Stonemill Pure Vanilla Extract

Tablespoons Simply Nature Organic Whole Milk Greek Yogurt Plain

Tablespoons milk

Tablespoon baking powder

Baker’s Corner All Purpose Flour

Stonemill Ground Cinnamon

Nutmeg

Ginger

apple,

Simply Nature Organic Unsalted Butter, melted

Simply Nature Organic Light Brown Sugar

sugar

Preheat oven to 425°F. Grease 12 standard size muffin tins and line with cupcake liners. Set aside.

In a small mixing bowl, combine all the ingredients for the streusel, using a fork or a pastry cutter to stir together until the mixture resembles wet sand.

In a large mixing bowl combine the melted butter and sugars, beating until combined. Add the eggs in one at a time. Add the Greek yogurt, milk and vanilla extract.

Add the flour, baking powder, spices and salt. Mix until it begins to come together (not fully incorporated). Add the apple pieces and use a rubber spatula to fold everything together. Batter will be thick.

Scoop batter into prepared muffin tins, filling about 3/4 of the way. You can use a large cookie scoop or a 1/4 cup measure to keep things consistent.

Sprinkle the tops of each muffin with about 1 Tablespoon of the streusel mixture, pressing the streusel gently into the batter so it sticks.

Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch.

If desired, make the frosting while the muffins bake. Combine all the ingredients for the icing in a bowl and mix together until smooth and creamy.

Remove the muffins from the oven and allow to cool completely before drizzling with icing and eating!

Spiced Apple Sour Cream Muffins are a tasty fall treat made even better with a sweet and buttery crumb topping.

Spiced Apple Sour Cream Muffins with Crumb Topping

all-purpose flour

baking soda

teaspoon freshly grated nutmeg

teaspoon ground ginger

cloves

unsalted butter, softened

light brown sugar, packed

eggs,

sour cream,

lemon

flour

unsalted butter, melted

Powdered sugar for topping (optional)

 Preheat oven and prep pan

If you’re planning to bake the muffins the day you make the batter, heat oven to 425F. Line a standard muffin tin with 12 liners.

Mix the dry ingredients

In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt and ground spices.

Mix wet ingredients: 

Using a standing mixer or large bowl and beaters, cream together butter and sugars on medium to medium-high speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. Beat in sour cream and vanilla.

Combine wet and dry

Pour dry ingredients into wet ingredients in 2-3 additions, alternating with the milk. Mix over low speed until just combined. Do not over-mix. 

Refrigerate batter (optional): 

For extra fluffy domed muffins, cover and refrigerate batter overnight or for at least two hours. Preheat oven to 425F and line muffin tin with paper liners when you&#8217;re ready to bake. 

Add apples: 

Peel and core apples. Chop into 1/2 inch pieces. Squeeze over lemon, as needed, to prevent browning. Stir into batter.

Make topping

In a medium bowl, combine flour, brown sugar, spices and salt. Stir in melted butter and create crumbs.

Bake

Divide batter evenly among muffin cups. Sprinkle crumb topping over muffins. Bake on center rack of oven for about 5-8 minutes or until muffins rise about 1/4 inch above the tops of the pans. Reduce temperature to 350F (do not open door!). Bake an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes. Turn out onto wire rack and cool completely. Top with powdered sugar, if desired. Enjoy.

Loaded with Apples and a sweet Crumble topping, you won't believe these fluffy Apple Cinnamon Muffins are Vegan, Gluten-Free, and Refined Sugar-Free! 

Apple Cinnamon Muffins 

tbsp Ground Flax + 5 tbsp Water

Soy Milk + 1 tbsp ACV for buttermilk

Oats, blended into flour

Cinnamon

tsp Baking Powder

½ tsp Baking Soda

Salt

Sugar

tsp Vanilla Extract

Unsweetened Applesauce

Granny Smith Apples, cut into ½” pieces

Blanched Almond Flour

tbsp Maple Syrup

Preheat the oven to 350F. Combine the Ground Flax and Water in one small bowl, and the Soy Milk and Apple Cider Vinegar in another medium bowl. Set aside and allow to thicken / curdle for 5 or so minutes.

Combine the Oat Flour, Cinnamon, Baking Powder, Baking Soda, and Salt in a large bowl and whisk well. Add the Coconut Sugar, Vanilla Extract, Applesauce, and thickened Flax “Egg” to the bowl with the Soy Milk and mix until well-incorporated, then add the wet mixture to the dry mixture and combine. Finally, fold in the diced Granny Smith Apples.

Next, prepare the Crumb Topping by mixing all ingredients together in a small bowl.

Line or grease a muffin tin, then evenly divide the batter between 15 muffins. Sprinkle the crumb topping over each of the muffins, then bake at 350F for 23 minutes. Remove from the tray and let cool completely on a baking rack. Leftovers will last at room temperature for up to 5 days, or can be frozen for up to one month.

Delicious!! I added pecans as well, because I’m obsessed with pecans in baked goods. Thanks, Caitlin!

Delicious and healthy! I didn't have almond flour for the crumb so used garbanzo flour and turned out crumbly yum!

These are amazing!! I only had Almond milk, but thankfully they still turned out. These are so moist and delicious!! Great job!!

going to put these in my rotation of muffin recipes omg so yummy :’)

I made these with oat milk and half the sugar. I left off the crumb and they were a delicious breakfast muffin. My 1 year old twins also loved them for snack.

Love this recipe. I've made them several times and with a bunch of different substitutions and it never lets me down. Today I made them but in a doughnut pan as opposed to muffin tins. Had to watch them a bit more as I was guessing on the cook time but they turned out great. Love food that tastes good and makes you feel good!

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