Apple Cinnamon Muffins
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.79 out of 5 stars
(46)
Ingredients
12
- For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons butter, melted
- For the muffins:
- 2 cups all-purpose flour
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground allspice
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup peeled and diced apples (Granny Smith or Honeycrisp)
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Preparation
Step 1
Preheat the oven to 400 degrees F. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray. Set aside.
Step 2
To make the crumb topping, combine the flour, sugars, cinnamon, and melted butter in a small bowl. Mix with a fork until combined and mixture is crumbly. Place the bowl in the refrigerator until ready to use.
Step 3
To make the muffins: In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, and allspice. If there are small brown sugar clumps, break them up with your fingers.
Step 4
In a small bowl, combine the melted butter, buttermilk, eggs, and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
Step 5
Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don’t over mix the batter, stir just until flour disappears. Gently fold in the apples.
Step 6
Divide the muffin batter evenly among the muffin cups. Top each muffin evenly with crumb topping. Gently press the crumbs into the batter.
Step 7
Bake the muffins for 18 to 20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
Step 8
Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
Step 9
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Chef's notes
These muffins are best enjoyed warm or at room temperature.
They can be stored in an airtight container on the counter for up to 3 days or frozen for up to 2 months.
