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Apple Crumb Muffins

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You will fall in love with these apple crumb muffins. Easy to make, they're prepared with tender apples, feature a perfectly moist crumb, and are loaded with warm, cozy flavors.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 18 mins
  • Total Time: 33 minutes
  • Yield: 9 muffins 1x
  • Category: Muffins

You will fall in love with these apple crumb muffins. Easy to make, they’re prepared with tender apples, feature a perfectly moist crumb, and are loaded with warm, cozy flavors.

Ingredients

Scale

For the muffins:

  • 1 ½ cup (180g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon*
  • ½ teaspoon salt
  • ½ cup (100g) granulated sugar
  • ¼ cup (45g) light brown sugar
  • 1 stick (115g) unsalted butter, melted
  • 2 large eggs
  • ½ cup (120g) plain yogurt
  • 1 teaspoon vanilla bean paste (or extract)
  • 2 cups (240g) diced apples (peeled or not), about 2 medium apples**

For the crumb topping:

  • ⅔ cup (80g) all-purpose flour
  • ¼ cup (45g) light brown sugar
  • ½ teaspoon cinnamon
  • ½ stick (60g) unsalted butter, melted

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin pan with paper liners.
  2. For the crumb topping (if using). Mix together flour, sugar, and cinnamon in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. Set aside while making the muffins.
  3. For the muffins. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.
  4. Using a hand or stand mixer, mix together sugars and melted butter, until smooth and creamy, about 2 minutes (you can also just whisk together by hand). Add the eggs, yogurt and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
  5. With the mixer running on low speed, add the dry ingredients into the wet ingredients in two or three additions, and beat until no flour pockets remain. If you have time, allow the batter to rest for 10-15 minutes for taller, fluffier muffins (this step is recommended but not strictly necessary). Gently fold in the apples into the batter.
  6. Scoop the batter into the prepared muffin pan and fill up to the top of the paper liner. Top each muffin with the crumb topping.
  7. Bake at 400°F (200°C) for 5 minutes, and then lower the oven temperature to 375°F (190°C) and bake for 18 more minutes, or until a toothpick inserted in the center comes out clean. The muffins should be golden on the side and set in the center. Allow to cool on a wire rack before serving. Keep covered at room temperature in an airtight container for up to one week.

Notes

* You can skip the cinnamon and keep the vanilla only, to create a French apple muffins recipe.

** There is no need to peel, unless you want it. If you keep the peel on, prefer organic, non-treated apples.

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https://www.delscookingtwist.com/apple-crumb-muffins/