Picture it: A gorgeous fall day, the breeze is blowing the leaves around, there's a stack of sweet, freshly picked apples in the fridge, but...no recipe on hand to bake anything with them (cue horror music - DUN DUN DUN.)! So, I went to my go-to site, Sally's Baking Addiction because I was almost positive there would be an apple recipe I haven't tried yet. And spoiler alert: I was correct!
I came across this recipe for Apple Cinnamon Crumb Muffins and I knew I had to try them. Not only did they look amazing, but they seemed fairly simple to whip up, didn't require any extravagant ingredients, and I wanted to step away from the usual crisps and pies that are made this time of year. I was also baking them for an engagement party, so I loved the idea of people being able to grab one at the party and walk around while enjoying it.
These muffins are truly like a piece of fall heaven. The texture of the muffin is soft and luscious, while the bites of apple inside provide a nice crunch and tartness, the crisp on top is divine, and that smooth, vanilla icing completes it (although not even needed as these muffins are amazing either way!).
These have a wonderful balance of flavors, not overly sweet, and you also get a lovely variety of textures. You can enjoy these warm or cold. Both are simply a delicious fall treat.
The recipe itself is straightforward and pretty simple to follow. I appreciate that it requires mainly standard ingredients I already had on-hand (especially in the fall season). Now, let's get baking!
Apple Cinnamon Crumb Muffins
Prep Time:25 minutes
Cook Time:22 minutes
Total Time:50 minutes
Here's What You Need:
1/3 cup (67g) packed light or dark brown sugar
1 Tablespoon (15g) granulated sugar
1 teaspoon ground cinnamon
1/4 cup (60g) unsalted butter, melted
2/3 cup (84g) all-purpose flour (spoon & leveled)
1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120g) yogurt or sour cream, at room temperature
2 teaspoons pure vanilla extract
1/4 cup (60ml) milk (any kind), at room temperature
1 and 1/2 cups (165g) peeled & chopped apples (1/2 inch chunks; you need about 2 medium apples)
Vanilla Icing (Optional)
1 cup (120g) confectioners’ sugar
3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
1/2 teaspoon pure vanilla extract
Here's What To Do:
Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together 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. If over-mixed, this will turn into a thick paste. 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 handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
Fold in the apples.
Spoon the batter (it will be thick) evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Make the icing (if desired): Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. Enjoy!