Apple Crumble Muffins

Ingredients

• 115 g Butter, melted (For the muffin batter)
• 100 g White granulated sugar (For the muffin batter)
• 100 g Brown sugar (For the muffin batter)
• 2 Large eggs (For the muffin batter)
• 2 tbsp Neutral cooking oil (For the muffin batter)
• 60 g Sour cream or plain yogurt (Use either sour cream or plain yogurt)
• 240 g Buttermilk (The written directions refer to this as milk)
• 1 tsp Vanilla extract
• 300 g All-purpose flour (For the muffin batter)
• 1 tsp Ground cinnamon (For the muffin batter)
• 2.5 tsp Baking powder
• 0.5 tsp Baking soda
• 1 tsp Salt
• 2 Apples (Dice; approximately 300 g edible fruit depending on apple size)
• 100 g All-purpose flour (For the crumble topping)
• 50 g White granulated sugar (For the crumble topping)
• 30 g Brown sugar (For the crumble topping)
• 60 g Butter, melted (For the crumble topping)
• 1 tsp Ground cinnamon (For the crumble topping)
• 60 g Confectioners’ sugar (Optional drizzle)
• 1 tbsp Milk (Optional drizzle)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.

2. 2

   Make the crumble topping: combine the flour, granulated sugar, brown sugar, melted butter, and cinnamon in a bowl. Mix with a fork or your fingertips until the mixture forms coarse, crumbly pieces. Set aside.

3. 3

   In a large mixing bowl, whisk the melted butter, white sugar, and brown sugar together until evenly combined.

4. 4

   Add the eggs, oil, sour cream or yogurt, buttermilk, and vanilla extract to the butter mixture. Whisk until the wet ingredients are smooth and well combined.

5. 5

   Add the flour, cinnamon, baking powder, baking soda, and salt to the wet ingredients. Stir gently with a spatula just until no dry streaks remain; do not overmix, as a few small lumps are acceptable.

6. 6

   Fold the diced apples into the batter until they are distributed evenly.

7. 7

   Divide the batter evenly among the 12 muffin cups. Sprinkle the crumble topping over each muffin, gently pressing it onto the batter if needed.

8. 8

   Bake at 425°F (220°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (180°C) and continue baking for 13–17 minutes, for 18–22 minutes total.

9. 9

   Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs, and the tops should be risen and golden. Cool briefly in the pan.

10. 10

    For the optional drizzle, stir the confectioners’ sugar and milk together until smooth. Drizzle over the baked muffins before serving.

Notes

The recipe states 18–22 minutes total baking time: 5 minutes at 425°F followed by 13–17 minutes at 350°F. Do not open the oven when lowering the temperature. The drizzle is optional.

Nutrition per serving

• dessert
• breakfast
• snack
• baked
• muffins
• apple
• cinnamon
• vegetarian