Apple Crumble Muffins
These apple cinnamon muffins with crumb topping are moist and delicious! They are so easy to make with simple ingredients.
Servings: 12 muffins
Calories: 300kcal
Ingredients
Crumbles
- 60 grams (6 tablespoons) all-purpose flour (dip and sweep)*
- 60 grams (¼ cup and 1 tablespoon) granulated sugar
- ½ teaspoon ground cinnamon
- 42 grams(3 tablespoons) unsalted butter, melted**
Apple Muffin Batter
- 275 grams ( 2 and ¼ cups-3 small) apples, cored, peeled and chopped
- 1 teaspoon fresh lemon juice
- 280 grams (2 cups) all-purpose flour (dip and sweep)*
- 1 tablespoon baking powder
- pinch of salt (optional)
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- 150 grams (¾ cup) granulated sugar
- 180 grams (¾ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter, melted**
- 1 teaspoon pure vanilla extract
Instructions
Crumbles
- Mix the flour, sugar and cinnamon in a small bowl. Pour the melted butter and slowly mix with a fork. (If the mixture forms a whole dough, that’s fine. You can take small and large pieces from the dough with your hands once needed to sprinkle over the batter or you can separate the dough with a fork.) Set aside. If you are working in a hot environment, you can keep the crumble mixture in the fridge to keep the butter cold.
Apple Muffins
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the chopped apples in a small bowl and coat with lemon juice, set aside.
- Mix the flour, baking powder, cinnamon, nutmeg, salt in a large bowl. Set aside.
- Place the eggs and sugar in a medium bowl and whisk for a minute until combined well. Mix in the melted butter, milk and vanilla extract.
- Pour the wet ingredients into dry ingredients and mix until just combined. Gently fold the apples. Don’t overmix the batter so you’ll have light muffins instead of dense ones.
- Fill 12 paper liners to the top with the batter. This makes just a little bit more than a large cookie scoop for each cup. Sprinkle the crumbles on top.
- Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean. You don’t want to overbake, so you’ll have moist muffins. Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to completely cool.
Notes
*You can click here for dip and sweep method if you use cup measurements.
**I halfway melt the butter for muffins and crumbles at the same time in a small pan and use as needed. Melting the butter halfway helps the butter cool fast.
How to Store The Muffins at room temperature:
After the muffins are completely cooled, you can place the muffins in an airtight container at room temperature for up to 3 days but instead of using the lid, you should loosely cover the top of the muffins with plastic film. By this way, the crumbles will get some air and keep their crunchiness.
If you like you can use your muffin tin for this purpose; you can keep the muffins with their liners in the pan and once they cool, you can loosely cover the top with plastic film.
How to Store Muffins in the fridge/freezer: After the muffins are completely cooled, you can place them in a ziplock bag or in an airtight container and keep in the fridge for up to a week or in the freezer for up to 2 months. You should thaw the muffins overnight in the fridge or on the counter for almost an hour before serving. You should warm them in the oven at 350°F (175°C) for almost 10 minutes.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 300kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 127mg | Potassium: 86mg | Fiber: 1g | Sugar: 21g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg