Save Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.
I enjoy baking these muffins as a comforting treat for my family on weekend mornings
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Ingredients
- For the Muffins: 2 cups (250 g) all-purpose flour 1/2 cup (100 g) granulated sugar 1/4 cup (50 g) light brown sugar packed 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 2 large eggs 1/2 cup (120 ml) vegetable oil 1/2 cup (120 ml) plain Greek yogurt (or sour cream) 1/4 cup (60 ml) milk 1 tsp vanilla extract 2 cups (about 2 medium) peeled cored and finely diced apples (preferably Granny Smith or Honeycrisp)
- For the Crumb Topping: 1/2 cup (65 g) all-purpose flour 1/3 cup (65 g) light brown sugar packed 1/2 tsp ground cinnamon 1/4 cup (55 g) unsalted butter melted Pinch of salt
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Instructions
- Step 1:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Step 2:
- In a large bowl whisk together the flour granulated sugar brown sugar baking powder baking soda salt and cinnamon.
- Step 3:
- In a separate bowl whisk eggs oil yogurt milk and vanilla until smooth.
- Step 4:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
- Step 5:
- Fold in the diced apples.
- Step 6:
- Divide the batter evenly among the muffin cups filling each about 3/4 full.
- Step 7:
- For the crumb topping In a small bowl combine flour brown sugar cinnamon and salt. Stir in the melted butter until clumps form.
- Step 8:
- Sprinkle the crumb topping evenly over each muffin.
- Step 9:
- Bake for 20 22 minutes or until a toothpick inserted into the center comes out clean.
- Step 10:
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Save My kids love helping me mix the batter and enjoy these muffins warm from the oven
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Notes
For extra flavor add 1/4 tsp nutmeg to the muffin batter. Substitute chopped pears for apples if desired. Serve warm with a pat of butter or a drizzle of honey. Muffins keep well in an airtight container for up to 3 days.
Required Tools
12-cup muffin tin Mixing bowls Whisk Measuring cups and spoons Rubber spatula Wire rack
Nutritional Information
Calories 245 Total Fat 10 g Carbohydrates 36 g Protein 4 g (per muffin)
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This recipe makes wonderful morning treats that are easy to share and enjoy.
Recipe Questions
- → What type of apples work best?
Granny Smith or Honeycrisp apples are ideal for their balance of tartness and sweetness, maintaining texture when baked.
- → Can I replace yogurt in the batter?
Yes, sour cream can be used as a substitute to maintain moisture and tender crumb in the muffins.
- → How do I achieve a crunchy crumb topping?
Combining flour, brown sugar, cinnamon, a pinch of salt, and melted butter creates clumps that bake into a crisp, flavorful topping.
- → What baking pan is recommended?
A 12-cup muffin tin lined with paper liners or lightly greased ensures even baking and easy removal.
- → How should leftovers be stored?
Store muffins in an airtight container at room temperature; they remain fresh for up to three days.
