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apple crumble muffins with cinnamon and butter

Easy Apple Crumble Muffins

These easy apple crumble muffins are moist, tender and full of fall flavor! Made with real chopped apples, cinnamon, nutmeg, and butter.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Breakfast, Side Dish
Cuisine American
Servings 12 muffins

Ingredients
  

Muffins

  • 2 1/2 cups flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg optional
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1/2 cup melted butter
  • 1.5 tsp vanilla
  • 1/2 cup sour cream
  • 1/3 cup milk
  • 1/2 cup chopped apples peeled and cored

Streusel Topping

  • 2/3 cup flour
  • 1/3 cup brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup melted butter

Icing *optional

  • 1 cup confectioner's sugar
  • 3-5 tbsp heavy cream
  • 1 tsp vanilla extract

Instructions
 

Muffins

  • Preheat the oven to 425 degrees F and line a muffin pan with muffin liners.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
    2 1/2 cups flour, 1/2 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon , 1/4 tsp nutmeg, 1/2 tsp salt
  • In a large bowl, mix the brown and white sugar, eggs, melted butter, vanilla, sourdough cream, and milk.
    1/2 cup brown sugar, 1/2 cup white sugar, 2 eggs, 1/2 cup melted butter, 1.5 tsp vanilla , 1/2 cup sour cream, 1/3 cup milk
  • Pour half of the dry ingredients to the wet ingredients and mix with a spatula. Add the rest of the dry ingredients and mix until just combined. Do not over mix. Add the chopped apples and mix until just combined.
    Fill the cupcake liners to the top with batter.
    1/2 cup chopped apples

Streusel Topping

  • Whisk together the flour, sugar, cinnamon, and nutmeg. Pour in the melted butter and mix with a fork, using an upward motion, until small crumbles form.
    Sprinkle the top of each muffin with 1-2 tablespoons crumble topping.
    2/3 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon , 1/4 tsp nutmeg, 1/4 cup melted butter

Bake

  • Bake at 425 degrees F for five minutes. Leave the oven door closed and adjust temperature to 350 degrees F. Bake for an additional 15-16 minutes or until a toothpick comes out clean. Remove muffins from tin and cool on wire rack.

Icing (optional)

  • Whisk together confectioner's sugar, vanilla, and 3 tablespoons cream (or milk). Add additional cream by the tablespoonful until desired consistency forms. Drizzle over warm muffins.
    1 cup confectioner's sugar, 3-5 tbsp heavy cream, 1 tsp vanilla extract

Notes

    • For less mess, use a large cookie scoop to scoop out the muffin batter.
    • Fresh, juicy apples are the best option for this recipe, I like to use Granny Smith or Pink Lady.
    • For tender muffins do not over-mix the batter. 
  •  
    • Substitute cream for milk in the icing if desired. Almond and oat milk also work. 
Keyword muffins
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