Apple cinnamon crumb muffins
These apple cinnamon crumb muffins are soft and flavorful, featuring tender chunks of apples and a sweet cinnamon crumble topping. Perfect for breakfast or a cozy snack, they’re a fall favorite!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 medium apples peeled and diced
For Crumb topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat oven to 375°F and line a 12-cup muffin tin with paper liners. Lightly spritz the pan with cooking spray.
- Make the crumb topping: In a medium bowl, mix 1/2 cup flour, both sugars, and cinnamon. Stir in melted butter until it forms a crumbly texture that clumps together. Set aside.
- For the muffin batter, whisk together flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Break up any clumps of baking powder.
- In a separate bowl, whisk together melted butter and sugar. Add eggs one at a time, whisking after each. Stir in sour cream and vanilla.
- Gently fold wet ingredients into dry ingredients until just combined. A few lumps are fine—don't over-mix.
- Fold in diced apples (about 1/4-inch pieces). The batter will be thick.
- Divide batter evenly among muffin cups, filling about 3/4 full. Use an ice cream scoop for even portions.
- Generously sprinkle the crumb topping over each muffin, pressing lightly to adhere.
- Bake for 20-22 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!