Apple Crumble Muffins

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With fresh apple chunks baked into a moist cinnamon muffin and topped with a crunchy, homemade crumble, these moist, delicious apple crumble muffins will be the best thing to appear on your breakfast or dessert table this fall!

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Servings: large

Calories: 424kcal

Author: Katalin Nagy

Equipment

Ingredients

For the brown sugar cinnamon muffins

110 g Oil no flavor vegetable oil
55 g Butter gently melted but use at room temperature
100 g Granulated sugar
100 g Brown sugar
2 Egg room temperature
120 g Yogurt thick Greek or Turkish style at room temperature
250 g All purpose flour
1 teaspoon Baking powder
½ taspoon Salt
2 teaspoon Cinnamon powder
½ teaspoon White vinegar
½ teaspoon Baking soda
2 Small or 1 Large Apple approximately 200g apples cut into very small chunks

For the crumble topping

150 g All purpose flour
100 g Granulated sugar
50 g Brown sugar
110 g Unsalted butter room temperature
pinch of salt

Metric - US Customary

Instructions

For the crumble

Cut butter into small chunks and let it come to room temperature.
Whisk together flour, salt, granulated sugar, and brown sugar, then add the room temperature butter chunks to the mixture and mix with a spatula or wooden spoon just until the dry ingredients are coated with the butter.
You can make sand-like crumbs or larger crumbs by simply pressing the mixture together using your fingers.
Place the streusel into the fridge, while preparing the muffin batter.

For the brown sugar cinnamon muffins

Heat oven to 175 C / 347°F (no fan).
With an electric hand mixer, whip the oil, very soft, room-temperature butter, eggs and yogurt, and the two kinds of sugar together until pale and fluffy. This is your wet ingredient.
Sift flour, salt, cinnamon powder and baking powder together, this is the “dry ingredients” and fold them into the wet ingredients.
Mix vinegar and baking soda together in a small bowl, it will be super bubbly. Immediately fold the mixture into the muffin batter.
Spoon or pipe the batter into 12 cavities of a cupcake pan, then press the small apple chunks into the batter.
Finally, finish with a thick layer of crumble on top.
Bake the muffins for 25 minutes or until a skewer inserted comes out clean. Let them cool on a cooling rack.
Serve them fresh or store them at room temperature for 2-3 days.

Notes

INGREDIENT NOTES

Use a combination of white and (light or dark) brown sugar for the best texture and beautiful butterscotch flavor in your muffins.
The eggs, yogurt, and butter should all be at room temperature for the muffins.
Use good quality 82% unsalted butter for the crumble at room temperature.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience.
Always pre-heat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time slightly.
Do not overbake your muffins, which can result in a dry texture.
Cut the apples into rather small chunks and press them into the batter properly. It is a better technique than mixing the apples into the batter beforehand, as that often results in all the apples ending up at the bottom of the muffins.
For the crumb, some recipes recommend using melted butter or cold butter. With cold butter, you would have to work the mixture a bit longer, as the butter slightly needs to be warmed up to coat the dry ingredients, but eventually, the same result can be achieved. With melted butter, you would have to chill the mixture for the butter to somewhat set and being able to form the crumbs. Therefore, I suggest working with room-temperature butter, which is just perfect for creating the crumbs.

Nutrition