Description
Warm apple cinnamon crumb muffins bring comfort right from your kitchen, perfect for weekend mornings when breakfast feels extra special. Crumbly, sweet topping and tender interior make these muffins a delightful treat your family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups peeled and diced apples
- 1 cup buttermilk
- 1 cup granulated sugar
Supporting Ingredients:
- ½ cup unsalted butter, melted
- 2 large eggs
- ½ cup brown sugar
- ½ cup rolled oats
Seasoning and Leavening Agents:
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F and arrange 12 paper liners inside a standard muffin tin.
- Grab a large mixing bowl and sift together 2 cups flour, 1 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- In a separate bowl, whisk ½ cup melted butter, 1 cup buttermilk, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
- Pour wet ingredients into dry ingredients, stirring gently until ingredients are just incorporated.
- Carefully fold 2 cups peeled and diced apples into the batter, ensuring even distribution.
- Create the crumb topping by mixing ½ cup brown sugar, ½ cup rolled oats, and a sprinkle of cinnamon in a small bowl.
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Generously sprinkle the prepared crumb topping over each muffin.
- Slide the muffin tin into the 350°F oven and bake for exactly 18-20 minutes.
- Check doneness by inserting a toothpick into the center of a muffin – it should emerge clean.
- Remove muffins from oven and let them rest in the tin for 5 minutes before transferring to a wire rack.
Notes
- Work quickly when mixing wet and dry ingredients to keep the muffins tender, as overmixing can make them tough.
- Use fresh, crisp apples like Honeycrisp or Granny Smith for the best texture and balanced sweetness.
- For a gluten-free version, swap wheat flour with a cup-for-cup gluten-free baking blend and ensure your oats are certified gluten-free.
- Warm muffins straight from the oven taste amazing, but they’ll be easier to remove from liners after cooling for about 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 36 g
- Fiber: 2.5 g
- Protein: 3.5 g
- Cholesterol: 40 mg