Apple Crumble Muffins – An easy recipe for a cozy fall dessert. These Apple Crumble Muffins are the perfect combination of a soft, moist muffin, filled with juicy apples and topped with a crunchy buttery crumb. Whether for breakfast, a snack or dessert, they bring the flavors of fall into every bite.
Ingredients
10 oz (300g) apples, about 2 medium, peeled and diced
1 tablespoon (10g) flour, for mixing the apples
Muffin batter
1 ¾ cups (220g) all-purpose flour
2 ½ teaspoons (10g) baking powder
1/4 teaspoon (1g) salt
1 teaspoon (3g) cinnamon
2 eggs
2/3 cup (135g) sugar
1 teaspoon (5g) vanilla extract
1/2 cup (110ml) vegetable oil
1/2 cup (120g) buttermilk
Crumble topping
3 tablespoons (45g) sugar
1/4 cup (30g) all-purpose flour
1/2 teaspoon (2g) cinnamon
2 tablespoons (30g) butter, melted or softened
Directions
Preheat oven to 375F (190C). Line a 12-cup muffin tin with parchment paper.
Peel and core the apples, then cut into small pieces.
Transfer the apple pieces to a medium bowl and toss with a tablespoon of flour. Set aside until ready to use.
Mix the flour, baking powder, cinnamon, and salt in a medium bowl.
Place the eggs, sugar, and vanilla extract in a large bowl and mix well. Gradually add the oil.
Mix the flour mixture alternately with the buttermilk.
Do not overmix the flour.
Gently fold the apples into the batter.
Divide the batter evenly among the muffin tins.
Prepare the crumb topping.
In a medium bowl, mix the sugar with the flour, cinnamon, and melted butter. Divide the breadcrumbs over each muffin.
Bake for about 25 minutes until the muffins are light golden brown and a toothpick inserted into the center comes out clean.
Cool the muffins on a rack. Enjoy!
Some pictures in the process:
