apple crumb muffins

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla icing. Better than a bakery, trust me!

Glazed Apple Crumb Muffins

(67 grams) packed light or dark brown sugar

sugar

cinnamon

(60 grams) unsalted butter, melted

(84 grams) all-purpose flour (spoon & leveled)

(100 grams) packed light or dark brown sugar

(50 grams) granulated sugar

eggs,

(120 grams) yogurt,

vanilla extract

baking soda

baking powder

salt

(60 milliliters) milk (any kind),

apple

(120 grams) confectioners’ sugar

Tablespoons (45 milliliters) heavy cream (or milk

Make the crumb topping

 In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size muffins.

Make the muffins: 

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.

Make the icing

whisk all of the ingredients together and drizzle over warm muffins.

Muffins stay fresh stored at room temperature for a few days&#8211; then transfer to the fridge for up to 1 week.

Im very happy with finding your website. I have made so many of your recipes. This one did not disappoint either. The only thing I didn't do was make the icing.
So light and fluffy the texture and flavor are amazing. A++.

Thank you this wonderful recipe as well as many others!  This is by far the best muffin recipe. I’ve made it several times and it’s always a big hit. I did add a little oatmeal to the topping.

Wow, just wow. My family loved these and I took some leftovers to our neighbors who love professionally made sweets. I am not a chef. But these made me look like an amazing chef! My neighbors said they were the best muffins they have ever tasted. I followed the recipe exactly and now understand the importance of room temperature with ingredients. Thank you so much for the recipe! ;-)

I don't post to many reviews but I really needed to on this awesome  muffin recipe. I've made this over a dozen times. I use apple, blueberry, or any other fruit on hand. This is a great recipe as written. I didn't have yogurt a few times and used sour cream. Thank you for such a spectacular recipe.

I made these with my 8 year old granddaughter-they are her favorite to have before &amp; after school.
She loves to bake and has been helping me since the age of 2!! She also watches the cooking channel
a lot and picks up baking tips for us-we followed your recipe as written-they are perfect!

Very good but too fussy to make and too messy to eat.

I LOVE this recipe!!!!!!! I've used this recipe in so many different ways. I've made cranberry-orange, cranberry-apple, caramel apple, and will soon be trying blueberry muffins. All of them have tasted amazing (with some modifications to the recipe). I did have to decrease the baking time at 350° to 18 minutes instead of 22 for the ones that had cranberry (just to keep them moist).

These turned out delicious!! However, they were more of a cake consistency than a muffin. I prefer my muffins to be more dense. Is there something I can do to the recipe to make it more dense?

These are the best muffins I have ever had!  Just amazing!  And I went to culinary school and have a food business.  I will add one thing you should always do aside from the 425 for 5 minutes.  After portioning the muffins, rest the batter for maybe 20 minutes to get more rise.  I do it with all muffins that I bake.  But again, seriously delicious recipe.  This one is on frequent repeat now.  Thank you!  Wow!!

This is THE best recipe I have come across for muffins. Ever. Just one question though, I was thinking about adding oats to the muffins and to the crumb.  Do you think this can be done safely without any adjustments - or adjust the flour? 

Thanks!

Spiced Apple Sour Cream Muffins are a tasty fall treat made even better with a sweet and buttery crumb topping.

Spiced Apple Sour Cream Muffins with Crumb Topping

all-purpose flour

teaspoon freshly grated nutmeg

teaspoon ground ginger

cloves

unsalted butter, softened

light brown sugar, packed

sour cream,

milk

apples

lemon

flour

unsalted butter, melted

Powdered sugar for topping (optional)

 Preheat oven and prep pan

If you’re planning to bake the muffins the day you make the batter, heat oven to 425F. Line a standard muffin tin with 12 liners.

Mix the dry ingredients

In a medium sized mixing bowl, whisk together the flour, baking powder, baking soda, salt and ground spices.

Mix wet ingredients: 

Using a standing mixer or large bowl and beaters, cream together butter and sugars on medium to medium-high speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. Beat in sour cream and vanilla.

Combine wet and dry

Pour dry ingredients into wet ingredients in 2-3 additions, alternating with the milk. Mix over low speed until just combined. Do not over-mix. 

Refrigerate batter (optional): 

For extra fluffy domed muffins, cover and refrigerate batter overnight or for at least two hours. Preheat oven to 425F and line muffin tin with paper liners when you&#8217;re ready to bake. 

Add apples: 

Peel and core apples. Chop into 1/2 inch pieces. Squeeze over lemon, as needed, to prevent browning. Stir into batter.

Make topping

In a medium bowl, combine flour, brown sugar, spices and salt. Stir in melted butter and create crumbs.

Bake

Divide batter evenly among muffin cups. Sprinkle crumb topping over muffins. Bake on center rack of oven for about 5-8 minutes or until muffins rise about 1/4 inch above the tops of the pans. Reduce temperature to 350F (do not open door!). Bake an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Cool in pan for 5-10 minutes. Turn out onto wire rack and cool completely. Top with powdered sugar, if desired. Enjoy.

Moist and tender apple crumb muffins with the irresistible aroma of cinnamon are topped with a crisp brown sugar crumble & finished off with vanilla icing.

Glazed Apple Crumb Muffins Recipe

For Crumb Topping:

brown sugar

unsalted butter

For Muffins:

eggs

Yogurt

tsp pure vanilla extract

tsp Baking Soda

tsp baking powder

For Vanilla Icing:

confectioners’ sugar

heavy cream

½ tsp pure vanilla extract

Step 1.1

Step 1.2

In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Step 1.3

Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

Step 1.4

Step 1.5

Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy.

Step 1.6

Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

Step 1.7

Step 1.8

Spoon the batter evenly into each cup or liner, filling each all the way to the top. Press a handful of the crumb topping into the top of each; crumble it with  hands to make some big chunks.

Step 1.9

Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, lower the oven temperature to 350 degrees F and bake for 15 to 17 more minutes or until a toothpick inserted in the center comes out clean.

Step 1.10

Step 1.11

Whisk all of the ingredients together and drizzle over warm muffins.

Made with whole grains, oats, fresh apples, and yogurt, these muffins are wholesome, wonderfully moist and tender, and utterly delicious!

Apple Streusel Muffins

vanilla yogurt ((or plain yogurt sugar

apple (, peel removed)

oats

For the Streusel Topping:

butter (, at room temperature)

Preheat the oven to 375 degrees F. Butter a 12-cup regular muffin pan or a 6-cup jumbo muffin pan.

In a medium-sized bowl, combine the flour with the salt, baking soda, baking powder and cinnamon. Set aside.In a large mixing bowl beat together the eggs, brown sugar, oil and vanilla extract until combined then add the yogurt. Gradually stir in the flour mixture then stir in the oats and apples before the mixture is completely combined. Be careful not to over-stir or the muffins will be heavy and dense.Spoon the batter into the muffin cups, filling them just barely over the 3/4 full mark.

Make the streusel topping: Combine all the ingredients in a bowl and work with your fingers to make crumbles.Sprinkle the streusel over each muffin. Bake on the middle rack for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins sit for a couple of minutes before carefully removing them from the pan.Best eaten warm.

I made these yesterday, and used half Einkorn flour and half All Purpose flour.  They turned out great.  As a matter of fact, they were the best muffins I ever made. (I used Granny Smith, one big apple made a cup.)

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