Apple Cinnamon Crumb Muffins are the ultimate treat for apple season, boasting a delectable combination of fresh apples and warm cinnamon that makes them simply irresistible.
With a moist texture, these fluffy muffins are sure to become a favorite among your breakfast recipes.
Whether you enjoy them as a breakfast treat or a snack with a cup of hot apple cider, these muffins are sure to be a hit with friends and family alike.
Choosing the right apples is vital to achieving the perfect apple cinnamon muffins. While Gala apples offer a crisp texture and balanced sweetness, Granny Smith apples add a tangy contrast that complements the cinnamon flavor wonderfully.
For those who prefer a sweeter muffin, Pink Lady apples are an excellent choice. Whichever variety you select, ensure they are fresh and ripe for the best taste. Dice the apples into small pieces, so each muffin gets a delightful burst of apple flavor in every bite.
Ingredients
For the Crumb Topping/ Streusel
- all-purpose flour
- light brown sugar
- granulated sugar
- cinnamon
- unsalted butter, softened
For the Muffin Batter
- all-purpose flour
- cinnamon
- butter, softened
- light brown sugar, packed
- granulated sugar
- large eggs, at room temperature
- sour cream
- milk
- vanilla extract
- apples peeled and chopped (chop into ½-inch chunks)
How to Make Easy Apple Cinnamon Muffins
Prepare the Cinnamon Crumble/ Streusel
First, grab a small mixing bowl and whisk together some flour, brown sugar, granulated sugar, and a dash of cinnamon. The combination of these ingredients will give your muffins an amazing taste!
Next, it’s time to add in the butter. Cut it in until the mixture becomes delightfully crumbly, ensuring that there are no big chunks of butter left – just like tiny peas!
Set aside the crumbly topping. We’re going to sprinkle it on the muffins later, and it’ll give them a delightful texture and flavor.
Prepare the Muffin Batter
Start by preheating your oven to 425F. While that’s heating up, take a muffin pan and either spray it with non-stick cooking spray or use paper muffin cups to line 12 of the cups. Set it aside for later.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This will give our muffins a perfect texture and flavor. Set this mixture aside.
Now, in a large mixing bowl, take the butter, brown sugar, and granulated sugar. With an electric mixer on medium speed, beat them together until the mixture becomes smooth and creamy.
Time to add some goodness to our mixture! Crack in the eggs, and then mix in the sour cream, milk, and vanilla extract. Give it a good mix until everything is well combined.
It’s time to bring our dry and wet ingredients together. Pour the dry mixture into the wet mixture and gently stir everything until the dry ingredients are just incorporated.
Don’t overmix, we want those muffins to be tender and fluffy.
Fold in the chopped apples gently. They add a lovely sweetness and texture.
Grab that prepared muffin pan, and scoop the batter into each cup, filling them all the way to the top. We want these muffins to be generous in size and flavor.
Here comes the best part – the crumb topping! Spoon it evenly over all of the muffins. This will give them a crunchy, sweet top that you’ll adore.
Now, it’s time to pop these beauties into the oven at 425F for just 5 minutes. After that, reduce the oven temperature to 350F and bake for an additional 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. That’s how we know they’re perfectly baked!
Once they’re done baking, take the muffins out of the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire cooling rack to cool completely. Trust me, the aroma filling your kitchen right now is incredible!
Variations on Apple Cinnamon Muffins
- Making Mini and Jumbo Muffins. If you want to switch things up, try making mini or jumbo apple cinnamon muffins. For mini muffins, fill each muffin cup with about 1 tablespoon of batter and bake for 10-12 minutes. For jumbo muffins, fill each muffin cup with about 1/2 cup of batter and bake for 25-30 minutes. Adjust the baking time as needed until the muffins are cooked through.
- Using Different Ingredients. One of my favorite things about baking is experimenting with different ingredients. If you want to add a little bit of zing to your muffins, try adding some lemon zest to the batter. You can also swap out the sour cream for Greek yogurt or buttermilk. If you want to make your muffins a little healthier, try using whole wheat flour instead of all-purpose flour.
Storing and Reheating
The perfect way to store your apple cinnamon muffins is in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, store them in the fridge for up to a week. To reheat your muffins, simply pop them in the microwave for 10-15 seconds or warm them up in the oven at 350°F for 5-10 minutes.
FAQs about Apple Cinnamon Muffins
What apples are best for baking muffins?
When baking apple cinnamon muffins, it is best to use firm apples that will hold their shape and not turn into mush during baking. Some good options include Granny Smith, Honeycrisp, and Braeburn apples. These apples have a tart flavor that complements the sweetness of the muffins.
What can I add to muffin mix to make it taste better?
To enhance the flavor of your apple cinnamon muffins, you can add some additional spices such as nutmeg, ginger, or allspice. You can also add some chopped nuts such as pecans or walnuts for some extra crunch. For a healthier twist, you can add some grated carrots or zucchini to the batter for added moisture and nutrition.
Why do only muffins use baking soda?
Baking soda is a leavening agent that helps baked goods rise and become fluffy. Muffins typically use baking soda instead of baking powder because they have a denser batter and need a stronger leavening agent to rise properly.
Baking powder contains baking soda and an acid, which reacts with the baking soda to create carbon dioxide gas. However, muffin batters do not have enough acid to activate the baking powder, so baking soda is used instead.
Can I make vegan apple cinnamon muffins?
Absolutely! By using almond milk and vegetable oil, you can easily create delightful vegan apple cinnamon muffins.
How can I make the muffins healthier?
Consider using whole wheat flour or almond flour instead of all-purpose flour, and substitute some of the sugars with maple syrup for a healthier twist.
Can I freeze the muffins for later?
Yes, you can freeze these muffins in an airtight container or freezer bag for up to three months. Simply thaw them at room temperature when you’re ready to enjoy.
How can I double the batch of muffins?
To make a double batch, just multiply all the ingredients by two and follow the same instructions, but use a larger mixing bowl to accommodate the increased amount of batter.
Apple cinnamon muffins are a delightful addition to any kitchen, offering the perfect combination of sweet, tender muffins with a burst of apple flavor.
With various apple varieties to choose from and the freedom to adjust ingredients to your preferences, this great recipe guarantees fluffy, moist muffins every time.
Embrace the joy of baking with fresh apples during apple season, and you’ll find yourself reaching for this easy apple cinnamon muffin recipe time and time again.
Apple Cinnamon Muffins Recipe
Apple cinnamon muffins are a delightful addition to any kitchen, offering the perfect combination of sweet, tender muffins with a burst of apple flavor. With various apple varieties to choose from and the freedom to adjust ingredients to your preferences, this great recipe guarantees fluffy, moist muffins every time.
12
muffins20
minutes24
minutesKeep the screen of your device on
Ingredients
- Crumb Topping
2/3 cup 2/3 all-purpose flour
1/3 cup 1/3 light brown sugar, packed
1 tbsp 1 granulated sugar
1 tsp 1 cinnamon
1/4 cup 1/4 butter, softened
- Muffins
1 3/4 cups 1 3/4 all-purpose flour
1 tsp 1 baking powder
1 tsp 1 baking soda
1 tsp 1 cinnamon
1/4 tsp 1/4 salt
1/2 cup 1/2 butter, softened
1/2 cup 1/2 light brown sugar, packed
1/4 cup 1/4 granulated sugar
2 large 2 eggs
1/2 cup 1/2 sour cream
1/4 cup 1/4 milk
2 tsp 2 vanilla extract
2 cups 2 peeled and chopped apples (chop into ½-inch chunks)
Directions
- Crumb Topping
- In a small mixing bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
- Cut in the butter until the mixture is crumbly and no pieces of butter are larger than a pea.
- Set the crumb topping aside to add to the muffins later.
- Muffins
- Preheat oven to 425F. Spray 12 cups of a muffin pan with non-stick cooking spray or line with paper muffin cups; set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth.
- Add the eggs, sour cream, milk, and vanilla extract and mix until well combined.
- Pour the dry mixture into the wet mixture and stir together just until the dry ingredients are incorporated.
- Fold in the chopped apples.
- Scoop the batter into the cups of the prepared muffin pan, filling each to the top.
- Spoon the crumb topping evenly over all of the muffins.
- Bake the muffins at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
Notes
- I used Granny Smith apples, but any firm baking apple will work
- I recommend full-fat sour cream and whole milk, but any variety will do
- For extra cinnamon flavor, double the cinnamon in either the topping, the muffins, or both.
- Plain Greek yogurt can be used in place of the sour cream if desired
- The muffins should not be removed from the oven after the temperature is reset from 425F to 350F. Simply reset the temperature and then set the timer for 15-18 minutes
- The muffins keep well at room temperature or refrigerated for up to three days. They also freeze well for up to three months
What My Readers are Saying about my Apple Cinnamon Muffins Recipe
“I just made these for the second time. The first time I did not add the crumble and they are still very good. I used plain yogurt instead of sour cream and 2% milk. Very good.” Jamie on Pinterest
“Came out great!” Erica on Pinterest
“Loved it. Super easy to make and was a hit with everyone. I used granny smith apples in mine, and could have cut the crumb topping in half, but doesn’t hurt to have extra on hand for future bakes.” Tanya on Pinterest
“Love these!!! I made a bunch for myself to have as a breakfast. Totally recommend, 10/10!!!” Katrina on Pinterest
“Sooo good! Whole family devoured them 🙂” Lori on Pinterest