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Apple Cinnamon Crumb Muffins: The Perfect Fall Breakfast Recipe

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Moist and tender apple cinnamon muffins topped with a sweet and crunchy crumb topping. Perfect for breakfast, brunch, or a delicious snack!

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 medium apples, peeled, cored, and diced (Granny Smith or Honeycrisp work well)
  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) cold unsalted butter, cut into small cubes

Instructions

  1. Prepare the Crumb Topping: In a medium bowl, whisk together the 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup granulated sugar, and 1/4 teaspoon cinnamon.
  2. Add the 1/4 cup (1/2 stick) of cold, cubed butter to the flour mixture.
  3. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. If the butter starts to get too soft, pop the bowl into the freezer for a few minutes.
  4. Set the crumb topping aside in the refrigerator while you prepare the muffin batter.
  5. Make the Muffin Batter: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with cooking spray.
  6. In a large bowl, whisk together the 2 1/2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg.
  7. In a separate, large bowl, whisk together the 3/4 cup granulated sugar and 1/2 cup packed light brown sugar.
  8. Add the 1/2 cup of melted and slightly cooled butter to the sugar mixture and whisk until well combined.
  9. Add the 2 large eggs, one at a time, whisking well after each addition.
  10. Pour in the 1 cup of buttermilk and 1 teaspoon of vanilla extract and whisk until just combined. Don’t overmix.
  11. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. A few streaks of flour are okay.
  12. Gently fold in the 2 diced apples.
  13. Assemble and Bake: Fill each muffin cup about 2/3 full with the batter.
  14. Remove the crumb topping from the refrigerator and sprinkle it generously over the top of each muffin.
  15. Bake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  16. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Don’t overmix the batter: Overmixing develops the gluten in the flour, which can result in tough, dense muffins.
  • Use room temperature ingredients: Room temperature ingredients combine more easily and create a smoother batter. This is especially important for the eggs and buttermilk.
  • Don’t overfill the muffin cups: Overfilling the muffin cups can cause the muffins to overflow and create a mess in your oven. Fill each cup about 2/3 full.
  • Use a toothpick to check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done. If it comes out with wet batter on it, bake for a few more minutes.
  • Cool the muffins completely before storing: Cooling the muffins completely before storing them will prevent them from becoming soggy.
  • Variations: Add nuts, use different spices, add dried fruit, make them gluten-free, or add a glaze.
  • Storing: Store at room temperature for up to 2 days, in the refrigerator for up to 5 days, or freeze for up to 2 months.

Find it online: https://anasrecipes.com/apple-cinnamon-crumb-muffins/