Apple Cinnamon Crumb Muffins

There’s just something about a warm muffin to enjoy for breakfast.

I saw these on Two Peas and their Pod… apple baked goods don’t always strike me, but I knew I wanted to make these the minute I saw them.

The delicious crumb topping might have been why:)

I’ve made a couple different muffin recipes with crumb topping and I find there is NEVER enough for my taste. Once I had to TRIPLE the topping to make enough.

Thankfully that was NOT the case for these puppies!

In this recipe, I had crumb topping coming out of my ears in the absolute best way possible.

And it’s so delicious.

I brought these to a meeting at work and my coworker (and myself) were eating the leftover crumbs in the pan after all the muffins were gone:)

These muffins are plump, moist and apple-y with a hint of cinnamon. And you should know how I feel about this crumb topping by now:)

Apple Cinnamon Crumb Muffins

Slightly adapted from Two Peas and their Pod

Ingredients for the Muffins:

  • 2 1/4 c. white whole wheat flour (you can do half regular whole wheat, half all purpose if you’d like)
  • 3/4 c. light brown sugar
  • 1 t. baking soda
  • 1/2 t. salt
  • 1 t. cinnamon
  • 1/4 t. ground all-spice
  • 1 c. buttermilk (If needed, you can use 1 c. milk + 1 T. vinegar)
  • 1/4 c. canola oil
  • 1 large egg
  • 1 1/2 T. vanilla extract
  • 2 c. diced peeled apples, diced about 1 inch (about 2 large apples or 3 medium)

Ingredients for the Topping:

  • 1/2 c. light brown sugar
  • 1/3 c. all-purpose flour
  • 1 t. cinnamon
  • 3 T. melted butter

Directions:

  1. Preheat oven to 375 degrees. Put 12 cupcake liners in a muffin tin. Set aside.
  2. In a large bowl, whisk together flour, brown sugar, baking soda, salt, cinnamon, and all-spice. Set aside.
  3. In a small bowl, whisk together buttermilk, oil, egg, and vanilla.
  4. Pour the wet ingredients over the dry ingredients and mic with a wooden spoon until just combined.
  5. Add in apples and stir in.
  6. Use 1/3 c. measuring cup to scoop batter into muffin tins. Mine were almost full.
  7. Now make crumb topping – add brown sugar, flour, cinnamon and mix with a fork. Pour melted butter over and use a fork to mix until beautifully crumbly.
  8. Use your fingers to sprinkle a generous amount on each muffin and gently pat in to the muffins.
  9. Bake for about 20 minutes or until muffins are golden brown and a toothpick comes out clean. Cool and serve.
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About jackielopina

Follower of Jesus, Pastor's Wife, Cookie Baker.
This entry was posted in Baking and tagged , , . Bookmark the permalink.

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