Apple Crumble Muffins

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These Apple Crumble Muffins are a cozy fall treat featuring a tender, cinnamon-spiced crumb and juicy bites of fresh apple. Each muffin is topped with a buttery cinnamon-sugar crumble that adds irresistible crunch and warmth. Perfect for breakfast, brunch, or an afternoon snack, they bring all the comforting flavors of apple pie in a handheld form.

Course Breakfast

Cuisine American

Keyword apple, crumble, muffins

Prep Time 25

Cook Time 15

Total Time 40

Servings servings

Calories 274kcal

Author Laura

Equipment

Ingredients

FOR THE CRUMBLE TOPPING:

⅔ cup flour
2 ½ Tbsp brown sugar
2 ½ Tbsp granulated sugar
½ tsp salt
½ tsp ground cinnamon
¼ cup cold butter cut into small cubes

FOR THE APPLE MUFFINS:

1 ¾ cup + 2 Tbsp flour separated
2 ½ tsp baking powder
1 tsp salt
1 tsp ground cinnamon
⅔ cup brown sugar lightly packed
2 large eggs
1 cup milk
1 tsp vanilla extract
6 Tbsp butter melted
1 ½ cups apple peeled and finely diced

Instructions

FOR THE CRUMBLE TOPPING:

In a medium-sized mixing bowl, add the flour, brown sugar, granulated sugar, salt, and cinnamon. Mix together until combined.
Add in the butter and cut into the mixture using a pastry blender (I do it in my food processor).Cut in the butter until it starts to come together and has a texture similar to sand. Set aside.

FOR THE APPLE MUFFINS:

Preheat the oven to 425°F. Line a 12-cup muffin tin lined with muffin liners.
In a medium bowl whisk the 1-¾ cup flour, baking powder, salt, and cinnamon together.
In a large mixing bowl, whisk the brown sugar, eggs, milk, and vanilla together. Slowly add in melted butter while whisking. Stir in dry ingredients just until the batter comes together. Do not overmix.
Toss the diced apples in the remaining 2 tablespoons of flour, add to batter, and gently to combine.
Fill the muffin liners ¾ of the way full and top each with a tablespoon of the crumble. Bake st 425°F for 15 minutes. Allow to cool slightly.

Nutrition