Description
These Cinnamon Apple Muffins are a delightful treat boasting soft, moist crumb bursting with fresh apple pieces and a crunchy cinnamon crumb topping. Perfect for breakfast or an afternoon snack, these muffins combine warm spices, tender apples, and a buttery crumb topping baked to golden perfection in under 40 minutes.
Ingredients
Scale
Crumb Topping
- ½ cup all-purpose flour
- ¼ cup granulated white sugar
- ¼ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 4 tablespoons unsalted butter (softened at room temperature)
Muffin Batter
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder (aluminum-free)
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- ½ cup light brown sugar (packed)
- ¼ cup granulated white sugar
- 8 tablespoons unsalted butter (softened at room temperature)
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- ½ cup sour cream (or Greek yogurt, at room temperature)
- ¼ cup whole milk (at room temperature)
- 2 medium apples (any variety, cut into ¼” thick pieces, approximately 2 cups diced)
Instructions
- Prep: Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners and set aside to prepare the muffin batter and topping.
- Make the crumb topping: In a small bowl, whisk together ½ cup flour, ¼ cup sugar, ¼ teaspoon salt, and ½ teaspoon cinnamon. Add 4 tablespoons softened butter and use your fingertips to rub the mixture until pea-sized crumbs form and the texture is no longer sandy. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and 2 teaspoons cinnamon. Set aside for later incorporation.
- Mix the wet ingredients: In a large mixing bowl, cream together both sugars (½ cup brown sugar and ¼ cup granulated sugar) and 8 tablespoons softened butter on high speed for 2 minutes using a hand or stand mixer. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. Then add sour cream and milk, beating on medium speed until the mixture is smooth and well blended.
- Combine the batter: Gradually add the dry ingredients to the wet mixture in three additions, mixing gently on low to medium speed. Be careful not to overmix; stop as soon as no dry streaks remain. The batter will be thick. Scrape down the bowl to ensure everything is evenly mixed.
- Add the apples: Fold the diced apples gently into the batter using a spatula until just combined. Divide the batter evenly among the muffin cups using a trigger-release scoop or spoon. Although it seems like excess batter, it bakes perfectly.
- Top and bake: Spoon about 1 tablespoon of the prepared crumb topping onto the center of each muffin, pressing down lightly to adhere. Bake at 425°F for 15 to 18 minutes, or until the muffins are golden and a toothpick inserted comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool further. Enjoy warm or at room temperature.
Notes
- Use any apple variety you prefer; sweeter apples like Fuji or Gala work well.
- Ensure ingredients like butter, eggs, sour cream, and milk are at room temperature for best mixing results.
- Do not overmix the batter to keep the muffins tender and fluffy.
- Line muffin tins with paper liners for easy removal and cleanup.
- The crumb topping adds delightful texture but can be omitted if desired.
- Store muffins in an airtight container at room temperature up to 3 days or freeze for longer storage.
