These apple cinnamon muffins are full of juicy apples with a crispy crumble topping.
Course Breakfast
Cuisine American
Prep Time 20 minutesminutes
Cook Time 16 minutesminutes
Total Time 36 minutesminutes
Servings 12Muffins
Calories 233kcal
Author Ayla O'Neill
Equipment
mixing bowls
muffin tin
Ingredients
Crumble Topping
¼cupbrown sugar
¾teaspoonground cinnamon
3tablespoonsbuttermelted
½cupall-purpose flour
Muffins
1¾cupall-purpose flour
1½teaspoonsbaking powder
1½teaspoonground cinnamon
½teaspoonsalt
½cupsugar
¼cuppacked brown sugar
2large eggs
½cupvegetable oil
¼cupmilk
1teaspoonvanilla extract
2mediumapplespeeled, cored, and chopped, about 1½ cups
Instructions
Preheat the oven to 425℉. Prepare a muffin pan.
To make the crumble, in a small bowl stir together the brown sugar, sugar, and cinnamon. Stir in the melted butter. Using a fork add the flour stirring just until crumbs form. Do not overmix.
To make the muffins, in a medium bowl whisk together the flour, baking powder, cinnamon, and salt.
In a large bowl stir together the sugar, brown sugar, and eggs until well combined. Add in the vegetable oil, milk, and vanilla extract.
Add the dry ingredients to the wet and mix until just combined. Gently fold in the apples.
Fill each muffin cup filling to the top. Gently press the crumble mixture onto the batter.
Bake for 5 minutes at 425 degrees. Reduce oven temperature to 350℉ and continue to bake for an additional 13-16 minutes or until a toothpick comes out clean.
Allow the muffins to cool for 5 minutes and then transfer to a wire rack and cool completely.