Soft and fluffy apple crumble muffins are stuffed with apple pieces and piled high with a buttery crumble topping.
Of all of the different dessert recipes that I make for this site, my favorite thing to make (as of late, anyway) is a batch of muffins.
I think it’s because I’ve sort of developed a knack for making them. A while back, after a lot of trial and error, I developed the perfect basic muffin recipe. Perfect in my opinion, anyway, which means soft, fluffy and flavorful muffins every time.
My basic recipe is just that: the plain, basic fundamentals for a light and fluffy muffin, so each time I set out to create a new muffin recipe, I spend some time tweaking it to best suit the ingredients I’m trying to highlight that day, changing a few things here and here to properly develop the taste and texture I’m looking for.
Not once has my muffin base let me down.
These muffins–these springy-soft and fluffy muffins (one of which I’m devouring as I write this) were inspired by Friday’s Caramel Apple Cheesecake dip. As often happens, one recipe on the blog will beget another, if only to use up excess ingredients and not have to throw them away.
So, to use up the pile of apples sleeping on my countertop, I chopped them up and tossed them into my slightly altered muffin base. This time, I added a generous addition of cinnamon to complement and draw out the apple flavor, and a buttery, irresistible, sky-high pile of brown sugar and cinnamon crumbles (which are nice and gently crunchy against the soft apple base).
They are the ultimate breakfast muffin. The ultimate misty Monday morning pick-me up muffin. The ultimate anytime muffin.
Now excuse me, I think I’ll go have another.
Apple Crumble Muffins
Fluffy apple studded muffins with a mile-high streusel topping.
- 1 cup all-purpose flour
- 3/4 cup brown sugar tightly packed
- 2 Tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 6 Tbsp salted butter melted
- 1/2 cup canola oil vegetable oil would also work
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup buttermilk (or 1/2 tsp vinegar or lemon juice stirred into 1/2milk and allowed to sit for 5 minutes0
- 2 eggs lightly beaten
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cup peeled and chopped apples I prefer my apple pieces chopped smaller rather than larger
Preheat oven to 375 F and line a 12-count muffin tin with paper liners (or grease and flour).
Prepare the crumble first by whisking together flour, sugars and cinnamon.
Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.
In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute).
Add eggs, whisking until combined.
Stir in vanilla extract.
In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt.
Gradually stir flour mixture into wet mixture until just combined (do not over-mix!).
Gently fold in apple pieces.
Divide batter into prepared muffin tins (filling each about 3/4 of the way full).
Top with crumble topping, splitting evenly among muffins.
Bake on 375F for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it).
Allow muffins to cool before eating.
*Please note that this crumble recipe makes a lot of crumble -- as much as you see in the photos. I use all of it when I make these muffins because I like a lot of streusel, if you don't like a lot of streusel, please halve the crumble.
You May Also Like: