Apple Crumble Muffins
Sweet buttery cinnamon crumble covers the top of these super moist Apple Crumble Muffins, which are also filled with fresh apples. These are better than bakery-style muffins and can be made jumbo or regular size.
Servings: 12 Muffins
- 1/2 cup Flour
- 1/4 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Salt
- 1/4 cup Butter melted
- 3 cups Flour
- 3 teaspoons Baking Powder
- 2 teaspoons Apple Pie Spice
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter room temperature
- 1 cup Sugar
- 1/4 cup Brown Sugar packed
- 2 large Eggs, plus 1 egg yolk room temperature
- 2 teaspoons Vanilla Extract
- 1/2 cup Buttermilk room temperature
- 1/2 cup Full-Fat Sour Cream room temperature
- 2 medium Apples peeled, cored, and chopped
In a large bowl mix the flour, brown sugar, cinnamon, and salt together until combined.
Pour the melted butter into the mixture and stir to combine until soft clumps begin to form (place this mixture in the fridge for 10 minutes so the butter can firm up before your plan on crumbling it over the muffin batter).
In a large mixing bowl combine the flour, baking powder, apple pie spice, and salt and set aside.
Using a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a handheld mixer) cream the butter and both sugars together on medium until it becomes light and fluffy, about 3 minutes.
Mix in the eggs and yolk one at a time, scraping down the sides of the bowl after each addition.
Add the vanilla, buttermilk, and sour cream and mix until smooth.
Reduce the mixer speed to low and gradually add the dry ingredient mixture and mix until just combined. Do not overmix! You may need to scrape down the sides of the bowl again.
Bake for 5 minutes at 425ºF, then reduce the heat to 350ºF while keeping the muffins in the oven. Bake for 15 to 17 minutes more or until the tops turn a light golden brown.
Remove from the oven and let cool for 10 minutes on a wire rack.
- Freezing Instructions: To store for longer, place the muffins in a freezer-safe container and keep them in the freezer for up to 3 months. Allow the muffins to thaw overnight in the refrigerator, then bring to room temperature or heat in the microwave.
- Jumbo Muffins: Bake for 5 minutes at 425ºF and then reduce heat to 350ºF and cook for 23 to 24 minutes for a total of 28 to 29 minutes.
- After you sprinkle the crumb topping over the muffin batter gently press it into the batter so it sticks when the muffins rise in the oven.
- Begin baking the muffins at a higher temperature so the muffin tops lift up with the initial heat and create that high bakery-style top, then reduce the temperature for the remainder of the cooking time.
- Fill the muffin pans to the top! The initial high heat mentioned above causes muffin tops to rise up quickly and the batter needs to be at the very top in order for them to puff up into that beautiful bakery-style top.
- Allow all your ingredients to come to room temperature before mixing them in. This helps in the baking process so the batter isn't too cold once placed into the oven.
Serving: 1muffin | Calories: 390kcal | Carbohydrates: 59g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 191mg | Potassium: 230mg | Fiber: 2g | Sugar: 30g | Vitamin A: 493IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg