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Avatar photoIsha Joe

Cinnamon Apple Muffins

This Apple Muffins recipe was inspired by my family's favorite Blueberry Crumb Muffins recipe, but this muffin has the perfect cinnamon flavor with sweet apples throughout. The texture is soft, while the crumb topping adds the perfect sweet crunch to every bite. This easy-to-make recipe will quickly become your go-to treat!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Bread, Snack
Cuisine: American
Calories: 308
Ingredients Method Notes

Ingredients
  

For the crumb topping
  • ½ cup all-purpose flour
  • ¼ cup granulated white sugar
  • ¼ teaspoon fine sea salt
  • ½ teaspoon ground cinnamon
  • 4 Tbsp unsalted butter softened at room temperature
Apple Muffin Ingredients
  • 2 cups all-purpose flour
  • 1 ½ teaspoon baking powder aluminum-free
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • ½ cup light brown sugar packed
  • ¼ cup granulated white sugar
  • 8 Tbsp unsalted butter softened at room temperature
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • ½ cup sour cream or Greek yogurt, at room temperature
  • ¼ cup whole milk at room temperature
  • 2 medium apples any kind*, cut into 1/4” thick pieces (2 cups diced)

Method
 

  1. Prep – Preheat the oven to 425°F. Line a standard 12-cup muffin tin with liners and set aside.
  2. Make the crumb topping – In a small bowl, whisk together the 1/2 cup flour, 1/4 cup sugar, 1/4 tsp salt, and 1/2 tsp cinnamon. Add the butter and use your fingertips to rub the mixture together until pea-sized crumbs form throughout and the mixture is no longer sandy. Set aside.
  3. Mix the dry ingredients – In a medium bowl, whisk together 2 cups flour, 1 1/2 tsp baking 
powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon. Set aside.
  4. Mix the wet Ingredients – In a large bowl with a hand mixer (or in a stand mixer), cream together both sugars and butter on high speed for 2 minutes. Add the eggs one at a time, beating to incorporate between each addition. Beat in the vanilla extract. Add 1/2 cup sour cream and 1/4 cup milk and beat on medium speed until well blended.
  5. Combine the batter – Add dry ingredients to the butter mixture in 3 additions, gently mixing on
low-medium speed. DO NOT OVER MIX- stop when it comes together and there are no dry streaks- the batter will be thick. Scrape down the bowl.
  6. Add the apples – Use a spatula to gently fold the diced apples into the batter until just combined.
Divide the batter evenly between the lined muffin cups (a trigger-release scoop is helpful). It will seem like too much batter, but it works. Top each muffin with about 1 tablespoon of the crumb
topping, keeping it toward the center. Lightly press the crumbs down.
  7. Bake at 425°F for 15-18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin tin for 10 minutes, then transfer to a wire rack and enjoy.

Notes

*Choose any crisp-tart apple, such as Granny Smith, Macintosh, Golden Delicious, Honey Crisp, Gala, Pink Lady, Fuji, Braeburn, etc. 
Storage – Cool the muffins completely, transfer to an airtight container, and store at room temperature up to 3 days.
To freeze – Wrap cooled muffins individually in plastic wrap and pack into an airtight container. Store in the freezer for up to 3 months. Thaw on the counter or in the fridge overnight.