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Apple Cinnamon Muffins with Crumb Topping

Soft, tall apple cinnamon muffins packed with diced apple and finished with a buttery cinnamon crumb. One bowl for the batter, no mixer.
Print Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Crumb topping
  • 1/3 cup all-purpose flour (40 g)
  • 1/4 cup light brown sugar (50 g), packed
  • 1/2 tsp ground cinnamon
  • 3 tbsp unsalted butter (42 g), melted
Muffins
  • 2 cups all-purpose flour (250 g), spooned and leveled
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter (113 g), melted and slightly cooled
  • 1/2 cup granulated sugar (100 g)
  • 1/2 cup light brown sugar (100 g), packed
  • 2 large eggs room temperature
  • 3/4 cup buttermilk (180 ml), room temperature
  • 1 tsp vanilla extract
  • 2 medium apples (about 2 cups / 250 g diced), peeled and cut into 1/4-inch pieces

Method
 

  1. Heat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners or grease it well.
  2. Make the crumb: in a small bowl, stir the flour, brown sugar and cinnamon, then pour in the melted butter and stir with a fork until it forms clumps. Set aside.
  3. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Take out 1 tablespoon and toss it with the diced apples.
  4. In a large bowl, whisk the melted butter with both sugars. Whisk in the eggs one at a time, then the buttermilk and vanilla.
  5. Add the dry ingredients and fold with a spatula until a few streaks of flour remain. Add the apples and fold just until no dry flour is visible.
  6. Divide the batter between the cups, filling them right to the top. Press the crumb lightly onto each one.
  7. Bake for 5 minutes at 425°F (220°C), then, without opening the door, lower the oven to 350°F (175°C) and bake 15 to 18 minutes more, until a toothpick in the center comes out clean.
  8. Cool in the pan for 5 minutes, then move the muffins to a wire rack.

Notes

  • Best apples: Honeycrisp, Granny Smith, Pink Lady or Braeburn hold their shape. Avoid soft apples like McIntosh.
  • No buttermilk: stir 2 tsp lemon juice or white vinegar into 3/4 cup (180 ml) milk and let it sit 5 minutes.
  • Oil instead of butter: use 1/2 cup (120 ml) neutral oil in the batter.
  • Storage: 2 days at room temperature in a container lined with a paper towel, or frozen up to 3 months.