Apple Cinnamon Muffins

Apple Cinnamon Muffins are a must for the apple season. Fresh peeled and diced apples, warm cinnamon, and a crumb topping that is sweet as can be. Serve these up for breakfast, brunch or even a mid-day dessert.

Course Breakfast

Cuisine American

Keyword apple cinnamon muffins, apple muffins

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 296kcal

Author Kelsey

Equipment

Ingredients

Crumb Topping

2/3 cup all-purpose flour
1/3 cup light brown sugar packed
1 tablespoon granulated sugar
1 teaspoon cinnamon
¼ cup butter softened

Muffin Batter

1 ¾ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
½ cup butter softened
½ cup light brown sugar packed
¼ cup granulated sugar
2 large eggs
½ cup sour cream
¼ cup milk
2 teaspoons vanilla extract
2 cups peeled and chopped apples chop into ½-inch chunks

Instructions

Crumb Topping

In a small mixing bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
Cut in the butter until the mixture is crumbly and no pieces of butter are larger than a pea.
Set the crumb topping aside to add to the muffins later.

Muffins

Preheat oven to 425F. Spray 12 cups of a muffin pan with non-stick cooking spray or line with paper muffin cups; set aside.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth.
Add the eggs, sour cream, milk, and vanilla extract and mix until well combined.
Pour the dry mixture into the wet mixture and stir together just until the dry ingredients are incorporated.
Fold in the chopped apples.
Scoop the batter into the cups of the prepared muffin pan, filling each to the top.
Spoon the crumb topping evenly over all of the muffins.
Bake the muffins at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.

Nutrition