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Apple Muffins with Crumb Topping

Soft and warm Apple Muffins topped with a crunchy crumb topping, packed with cinnamon-spiced apple goodness, perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk can substitute with plant-based milk for dairy-free option
  • 2 large eggs can substitute with flax eggs for vegan option
  • 1 teaspoon vanilla extract
  • 2 cups peeled and chopped apples
For the Crumb Topping
  • 1/2 cup brown sugar
  • 1/3 cup all-purpose flour for crumb topping
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter for crumb topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  3. In a separate bowl, mix the melted butter, milk, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the chopped apples.
Crumb Topping
  1. In another bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Baking
  1. Spoon the apple muffin batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Sprinkle the crumb topping generously over the batter.
  3. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the muffins to cool in the tin for a few minutes before transferring them to wire racks to cool completely.

Notes

For storage, place leftover muffins in an airtight container at room temperature for up to 3 days, refrigerate for about a week, or freeze for up to 2 months. To reheat, microwave for 15-20 seconds or bake at 350°F (175°C) for 5-7 minutes.