Pin It Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.
I love baking these muffins on weekend mornings to surprise my family with a warm and delicious treat.
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
Instructions
- Preheat Oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Mix Wet Ingredients:
- In a separate bowl, whisk eggs, oil, yogurt, milk, and vanilla until smooth.
- Combine Ingredients:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
- Add Apples:
- Fold in the diced apples.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Make Crumb Topping:
- In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in the melted butter until clumps form.
- Top Muffins:
- Sprinkle the crumb topping evenly over each muffin.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Pin It These muffins always bring smiles at our family breakfasts especially during fall.
Tips for Storage
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Variations
Try adding chopped nuts or substituting pears for apples to change up the flavor.
Nutritional Information
Each muffin contains approximately 245 calories, 10 g total fat, 36 g carbohydrates, and 4 g protein.
Pin It Enjoy these warm cinnamon apple muffins fresh from the oven for the best taste.
Recipe FAQs
- → What type of apples work best?
Firm, tart apples like Granny Smith or Honeycrisp are preferred for their balance of sweetness and texture that holds up well during baking.
- → Can I substitute the oil used here?
Vegetable oil provides moisture without strong flavor, but mild oils like canola or light olive oil can be used as alternatives.
- → How does the crumb topping affect the texture?
The crumb topping adds a buttery, slightly crunchy contrast to the soft, moist crumb of the muffins, enhancing overall mouthfeel.
- → Is it possible to add nuts or other mix-ins?
Chopped nuts like walnuts or pecans can be gently folded into the batter for added crunch and flavor depth.
- → How should these be stored to maintain freshness?
Store muffins in an airtight container at room temperature for up to three days, or freeze to preserve longer freshness.