Save Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.
I have always enjoyed these muffins warm from the oven, especially with a cup of coffee on a chilly morning.
Ingredients
- All-purpose flour: 2 cups (250 g) for muffins, 1/2 cup (65 g) for crumb topping
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar: 1/4 cup (50 g) packed for muffins, 1/3 cup (65 g) for crumb topping
- Baking powder: 2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp for muffins, pinch for crumb topping
- Ground cinnamon: 1 1/2 tsp for muffins, 1/2 tsp for crumb topping
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Plain Greek yogurt (or sour cream): 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Apples: 2 cups (about 2 medium) peeled, cored, and finely diced (preferably Granny Smith or Honeycrisp)
- Unsalted butter: 1/4 cup (55 g) melted for crumb topping
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 These muffins are a favorite at family brunches and bring smiles every time they are served.
Nutritional Information
Each muffin contains approximately 245 calories, 10 g total fat, 36 g carbohydrates, and 4 g protein.
Allergen Details
Contains wheat (gluten), eggs, dairy (yogurt, butter). Check labels for potential allergens if using store-bought ingredients.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, rubber spatula, wire rack.
Save Enjoy these apple muffins fresh or within a few days for best taste and texture.
Common recipe questions
- → What type of apples work best for these muffins?
Firm, tart apples like Granny Smith or Honeycrisp are preferred for a balanced sweetness and texture.
- → Can I substitute the yogurt in the batter?
Yes, sour cream can be used as an alternative to plain Greek yogurt to maintain moistness.
- → How should I store the muffins to keep them fresh?
Keep muffins in an airtight container at room temperature for up to three days to maintain freshness.
- → Is it possible to add extra spices for more flavor?
Adding a pinch of nutmeg to the batter enhances warmth and depth of flavor.
- → How can I tell when the muffins are fully baked?
Insert a toothpick in the center; if it comes out clean, the muffins are done baking.