MOIST APPLE CINNAMON CRUMB MUFFINS
These Moist Apple Cinnamon Crumb Muffins are bursting with juicy apples and warm cinnamon spice. Topped with a buttery crumb layer, they're the perfect cosy treat for breakfast or snacking on chilly days.
Ingredients
For the Muffins:
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup milk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups peeled and finely diced apples like Granny Smith
For the Crumb Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons cold butter cubed
Instructions
Preheat Oven:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
Mix Dry Ingredients:
- In a large bowl, whisk flour, sugars, baking powder, cinnamon, nutmeg, and salt.
Combine Wet Ingredients:
- In another bowl, whisk milk, oil, eggs, and vanilla. Pour into dry ingredients and stir until just combined. Fold in diced apples.
Make Crumb Topping:
- In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter using a fork until crumbly.
Fill and Top Muffins:
- Divide batter evenly into muffin cups. Sprinkle crumb topping over each muffin.
Bake:
- Bake for 20–22 minutes or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
Notes
- Apples: Use tart apples like Granny Smith for best results.
- Make Ahead: Muffins stay moist for 3 days at room temp or can be frozen for up to 1 month.
- Serving Tip: Warm and serve with a pat of butter or drizzle with glaze for extra indulgence.