Apple Cinnamon Crumb Muffins

$- 2 cups all-purpose flour - 1 cup granulated sugar - 2 teaspoons baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - ½ teaspoon salt - ½ cup unsalted butter, melted - 1 cup buttermilk (or homemade substitute) - 2 large eggs - 2 cups diced apples (preferably Granny Smith or Honeycrisp) - ½ cup brown sugar - ½ cup rolled oats - ¼ cup all-purpose flour (for crumb topping) - 1 teaspoon ground cinnamon (for crumb topping) When I make these muffins, I always choose Granny Smith or Honeycrisp apples. These apples add the right balance of sweetness and tartness. You can also use other apples, but these are my favorites. For the dry mix, combine flour, sugar, baking powder, baking soda, and spices. This blend creates a rich base. The salt enhances the flavors, making each bite pop. I like to melt the butter before adding it to the wet mix. This step helps combine the butter easily with buttermilk and eggs. Buttermilk gives the muffins a nice tang. If you don't have buttermilk, you can make a quick substitute. Just add one tablespoon of vinegar to one cup of milk, stir, and let it sit for five minutes. The crumb topping is what makes these muffins special. The oats add a nice crunch, while the brown sugar gives it a sweet touch. Mixing in a bit of cinnamon makes it even more flavorful. Gathering these ingredients will set you up for muffin success. 1. Preheat your oven to 375°F (190°C). This ensures the muffins bake evenly. 2. Prepare a muffin tin by lining it with paper liners or greasing it with cooking spray. This will help prevent sticking. 3. In a large bowl, combine 2 cups of all-purpose flour, 1 cup of granulated sugar, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Whisk these dry ingredients well until they are smooth and lump-free. 1. In a separate bowl, blend ½ cup of melted unsalted butter, 1 cup of buttermilk, and 2 large eggs. Whisk these until the mixture is smooth and creamy. This will add moisture to your muffins. 1. Gradually pour the wet mixture into the dry ingredients. Gently stir with a spatula until just combined. It is vital not to overmix to keep the muffins fluffy. 2. Carefully fold in 2 cups of peeled and diced apples, like Granny Smith or Honeycrisp. Make sure the apples are evenly spread throughout the batter. 3. For the crumb topping, mix ½ cup of brown sugar, ½ cup of rolled oats, ¼ cup of all-purpose flour, and 1 teaspoon of ground cinnamon in a small bowl. 4. Drizzle a few tablespoons of melted butter into the crumb mixture. Stir until it looks like coarse crumbs. 5. Fill each muffin cup about three-quarters full with batter. This gives them room to rise. Generously sprinkle the crumb topping on each muffin. 6. Bake in the oven for 20-25 minutes. They are ready when a toothpick comes out clean or with a few crumbs. 7. Once baked, let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely. To get fluffy muffins, avoid overmixing. When you mix too much, the muffins can turn tough. Stir just until the dry ingredients blend with the wet ones. The goal is to see some lumps. To create a moist muffin, use buttermilk. It adds richness and helps keep the muffins soft. Also, pick juicy apples like Granny Smith or Honeycrisp. They add moisture and flavor to every bite. Bake the muffins at 375°F (190°C). This temperature ensures even cooking. Set your timer for 20 to 25 minutes. Check for doneness with a toothpick. If it comes out clean, your muffins are ready! Using an oven thermometer is smart. It helps you know if your oven is at the right temperature. Ovens can often be off by a few degrees, which affects baking. To enhance your muffin's look, sprinkle a little powdered sugar on top. It adds a nice touch. For a fun twist, serve them warm with whipped cream or a scoop of vanilla ice cream. This makes a great dessert or treat for any occasion! {{image_4}} You can make this recipe gluten-free with some easy swaps. Use a gluten-free all-purpose flour blend instead of regular flour. Make sure the blend includes xanthan gum for the right texture. This change will still give you delicious muffins without gluten. You may need to adjust the liquid slightly, depending on the flour blend you choose. To create vegan muffins, replace the eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. Swap buttermilk for plant-based milk with a splash of vinegar. This will mimic the acidity of buttermilk. The muffins will still be moist and tasty! Feel free to get creative with toppings! Add chopped nuts like walnuts or pecans for crunch. You can also include dried fruits like cranberries or raisins for extra sweetness. Instead of the crumb topping, try a drizzle of honey or maple syrup on top. You can even sprinkle some chocolate chips for a fun twist. Enjoy testing out these fun variations! To keep your muffins fresh, store them at room temperature. Place them in an airtight container. This will help keep them soft and moist. If you have extra muffins, you can refrigerate them for longer freshness. Just make sure they are in a sealed bag or container. This keeps them from drying out. You can freeze these apple cinnamon crumb muffins if you want to save some for later. Let the muffins cool completely first. Then, wrap each muffin tightly in plastic wrap. After that, place them in a freezer bag. They will stay fresh for up to three months. When you are ready to eat them, just thaw them at room temperature or warm them in the oven. To reheat the muffins, use your oven for the best results. Preheat it to 350°F (175°C). Place the muffins on a baking sheet. Heat them for about 10 minutes. This will bring back their fresh-baked taste. If you are in a hurry, you can use the microwave. Heat each muffin for about 15-20 seconds. Just be careful not to overheat them, or they will get tough. Yes, you can use other apples. I like Granny Smith and Honeycrisp for their tartness. You could try Fuji or Braeburn too. These apples add sweetness and crunch. Just make sure they are firm, so they hold up well when baked. You can use regular milk, but it won't be as rich. To make a substitute, add 1 tablespoon of vinegar to 1 cup of milk. Let it sit for about 5 minutes. This gives a similar tangy taste to buttermilk. It helps keep the muffins moist and fluffy. To make a crispy crumb topping, mix brown sugar, oats, flour, and cinnamon. Add melted butter slowly until it looks like coarse crumbs. Make sure not to overmix. The butter helps the topping crisp up when baked. This adds a nice crunch to your muffins. If you bake at high altitudes, you need to make some changes. Use a little less sugar and flour. Increase the liquid slightly to keep the muffins moist. You may also need to bake them a bit longer. Check for doneness with a toothpick. You can store these muffins for about 2 to 3 days at room temperature. Keep them in an airtight container. If you want them to last longer, you can freeze them for up to 3 months. Just let them cool first, then wrap tightly. This blog post provided a clear recipe for delicious apple cinnamon muffins. We covered ingredients, step-by-step instructions, and tips to perfect your muffins. With your newfound skills, you can create tasty variations and store them properly. Baking should be fun and easy. So, gather those ingredients and enjoy making these muffins for family or friends. Trust me, they’ll love every bite!$

Indulge in the deliciousness of homemade Apple Cinnamon Crumb Muffins that are sure to delight your taste buds! These easy-to-make muffins are bursting with fresh apples and topped with a crunchy crumb finish. Perfect for breakfast or a sweet snack, they are simple to whip up and incredibly satisfying. Click through to explore this delightful recipe and bring the warm flavors of autumn to your kitchen today!

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Ingredients

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

½ cup unsalted butter, melted

1 cup buttermilk (or make your own with 1 tablespoon vinegar added to 1 cup milk)

2 large eggs

2 cups peeled and diced apples (preferably Granny Smith or Honeycrisp for that perfect tartness)

½ cup brown sugar

½ cup rolled oats

¼ cup all-purpose flour (for crumb topping)

1 teaspoon ground cinnamon (for crumb topping)

Instructions

Preheat your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray to prevent sticking.

In a large mixing bowl, whisk together 2 cups of all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, and salt until all dry ingredients are thoroughly combined and there are no lumps.

In another bowl, whisk together the melted butter, buttermilk, and eggs until the mixture is smooth and well-blended.

Gradually pour the wet ingredients into the bowl of dry ingredients. Gently stir the mixture with a spatula or wooden spoon until just combined. It’s crucial not to overmix to ensure the muffins remain fluffy.

Carefully fold in the diced apples, making sure they are evenly distributed throughout the batter without overworking it.

For the crumb topping, in a small bowl, combine ½ cup brown sugar, ½ cup rolled oats, ¼ cup all-purpose flour, and 1 teaspoon ground cinnamon. Mix well. Then, drizzle in a few tablespoons of melted butter and stir until the mixture resembles coarse crumbs.

Divide the muffin batter evenly among the muffin cups, filling each one about three-quarters full to allow space for rising. Generously sprinkle the crumb topping over each muffin, ensuring an even distribution for delightful crunch.

Bake in the preheated oven for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

Once they are baked to golden perfection, remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

- Presentation Tips: Serve warm, dusted lightly with powdered sugar for a charming touch. Consider pairing with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.