Dive into the charm of these Apple Cinnamon Muffins that showcase a harmonious blend of fresh apples and warm spices. A burst of buttery goodness, enriched with brown sugar and crowned with a crispy crumb topping, combines with a sweet glaze to create an irresistibly delightful experience that brightens any time of day.

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I love baking these Apple Cinnamon Crumb Muffins since they bring a balanced mix of sweet and tart flavors in every bite. They are packed with buttery brown sugar notes and a crisp crumb topping that really defines the recipe.

I start by combining 2 cups all-purpose flour with 3/4 cup granulated sugar, a pinch of salt, and 1 teaspoon ground cinnamon. I then add 2 large eggs, 1/2 cup buttermilk along with melted unsalted butter and a splash of vanilla extract to create a smooth batter.

I gently fold in chopped apples so that the texture stays moist and tender. What really makes these muffins shine is the topping made with rolled oats, a touch of light brown sugar, and extra cinnamon mixed with cold butter.

I finish them off with a sweet glaze made of powdered sugar and apple cider. These muffins are a wholesome and fun treat for breakfast or a snack.

Why I Like this Recipe

I love these muffins because they’re the perfect mix of fruity apples and sweet spices. The crumb topping is so crunchy and gives a great texture contrast to the soft muffin inside. I also like how the glaze adds that extra burst of sweetness that makes every bite taste amazing. And honestly, these muffins remind me of home-baked treats that my family used to make when I was a kid.

Ingredients

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All-purpose flour provides carbs, crucial for muffin structure and gives energy and soft texture.
Granulated sugar adds sweetness and boosts flavor; its high simple carbs need moderation.
Light brown sugar enriches taste with a moist, slightly caramel flavor and extra texture.
Buttermilk contributes tangy flavor and moisture while tenderizing muffins and adding a bit of protein.
Apples are packed with fiber and vitamins, giving natural sweetness and moisture in every bite.
Rolled oats in the crumb topping add extra crunch and fiber, boosting texture and a wholesome feel.
Cinnamon infuses warmth and spice, enhancing flavor complexity and balancing sweetness naturally.
Unsalted butter marries ingredients, adds richness and ensures a tender crumble in the muffins.

Ingredient Quantities

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs

1/2 cup buttermilk (or milk with a splash of lemon juice if you dont have buttermilk)

1/2 cup unsalted butter, melted and cooled a bit

1 teaspoon vanilla extract

2-3 medium apples, peeled, cored, and chopped into small pieces

For the glaze: 1 cup powdered sugar

For the glaze: 2 to 3 tablespoons apple cider (or milk) to loosen it up

For the crumb topping: 1/2 cup all-purpose flour

For the crumb topping: 1/2 cup rolled oats

For the crumb topping: 1/3 cup packed light brown sugar

For the crumb topping: 1 teaspoon ground cinnamon

For the crumb topping: 4 tablespoons cold unsalted butter, cut into small cubes

How to Make this

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1. Preheat your oven to 375°F. Grease or line a muffin tin with paper cups.

2. In a big bowl, whisk together 2 cups of flour, 3/4 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon cinnamon.

3. In another bowl, beat 2 large eggs with 1/2 cup buttermilk, 1/2 cup melted unsalted butter (make sure its cooled a bit), and 1 teaspoon vanilla extract.

4. Mix the wet ingredients into the dry ingredients until just combined, then fold in 2-3 chopped apples (peeled and cored).

5. For each muffin cup, spoon in the batter almost to the top.

6. In a separate small bowl for the crumb topping, combine 1/2 cup flour, 1/2 cup rolled oats, 1/3 cup brown sugar, and 1 teaspoon cinnamon.

7. Add 4 tablespoons cold unsalted butter cut into small cubes to the crumb mixture, then rub it in with your fingers until it forms coarse crumbs.

8. Sprinkle an even layer of the crumb topping over each muffin.

9. Bake the muffins for about 18-22 minutes until a toothpick inserted into the center comes out clean.

10. Meanwhile, make the glaze by mixing 1 cup powdered sugar with 2 to 3 tablespoons apple cider (or milk) until smooth; once muffins are cool enough, drizzle the glaze over them and enjoy!

Equipment Needed

1. Preheated oven (375°F)
2. Muffin tin with paper muffin cups
3. One large mixing bowl for the dry ingredients
4. A second mixing bowl for the wet ingredients
5. A whisk for beating and mixing
6. Measuring cups and spoons
7. A spatula or wooden spoon for folding and stirring
8. A knife and cutting board for peeling, coring, and chopping the apples
9. A small bowl for the crumb topping
10. A toothpick or cake tester to check if the muffins are done
11. A small bowl and spoon or fork for mixing the glaze

FAQ

Q: Can i substitute buttermilk if i dont have it? A: Yes, you can mix milk with a splash of lemon juice and let it sit for about 5 minutes so it kinda acts like buttermilk.

Q: Should i be careful when mixing the batter? A: Yup, dont overmix the batter or your muffins will come out dense instead of light and fluffy.

Q: Can i chop the apples ahead of time? A: Sure, you can prep the apples in advance but keep them in water to help stop them from browning.

Q: How do i know when the muffins are ready? A: They should be golden and a toothpick inserted in the center comes out mostly clean meaning they are done.

Q: Can these muffins be frozen? A: Of course, just store them in an airtight container for up to 3 months and reheat them before eating if you want.

Apple Cinnamon Crumb Muffins Recipe Substitutions and Variations

Buttermilk: If you dont have buttermilk, mix 1/2 cup milk with 1 tsp lemon juice or white vinegar and let it sit for about 5 minutes.
Unsalted Butter: You can sub in melted coconut oil, though it might give a bit of a coconut twist to the muffins.
All-Purpose Flour: Try using a gluten free flour blend; it might change the texture slightly but works in a pinch.
Vanilla Extract: If you dont have vanilla, a tiny bit of almond extract can do the trick, but remember its stronger so use less.
Apple Cider: For the glaze, you can swap apple cider with a bit of milk or even apple juice if thats what you have handy.

Pro Tips

1. Try not to overmix the batter – a few lumps is perfectly fine since overmixing can make your muffins turn out dense and heavy.
2. When folding in the apples, be really gentle so they don’t break down too much. This helps keep some nice texture in each bite.
3. Chill the crumb topping in the fridge for about 10 minutes before sprinkling it on; it tends to hold up better in the oven and gives a crunchier finish.
4. Let the muffins cool a bit before drizzling on the glaze, because if they’re too hot, the glaze will melt too much and get all runny.