Description

These Crumb Apple Muffins are bursting with flavor from diced apples and a sweet crumb topping. Quick to prepare and perfect for breakfast or a snack, this recipe is a crowd-pleaser!

Ingredients

Scale

2 ½ cups diced apples
2 teaspoons granulated sugar
½ teaspoon cinnamon
½ cup all-purpose flour
½ cup packed brown sugar
¼ teaspoon salt
3 tablespoons unsalted butter, melted
2 large eggs
1 cup granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 cup sour cream
2 cups all-purpose flour

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Instructions

Preheat the oven to 350°F and line muffin pans with paper baking cups.
Prepare the apples: place diced apples in a microwave bowl with about ½ inch of water and microwave for 2 minutes until they are slightly translucent. Drain and sprinkle with cinnamon and sugar; set aside.
For the topping: mix all topping ingredients together with a fork in a medium bowl and set aside.
In a mixing bowl, beat eggs with sugar and oil until creamy. Add vanilla, vinegar, baking soda, cinnamon, and salt. Stir in sour cream and then gradually add flour. Mix until just combined; batter may be slightly lumpy. Fold in the prepared apples.
Fill muffin cups 2/3 full with batter (approximately ¼ cup per cup). Evenly sprinkle the crumb topping over each muffin.
Bake for 15-19 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Store in an airtight container for up to 3 days or freeze for up to one month.

Notes

Ensure the apples are diced very small for even distribution in the muffins.
Feel free to adjust the spices or omit the topping for a lighter version of the muffins.
These muffins can be easily frozen for later enjoyment.

Nutrition

Serving Size: 1 muffin
Calories: 215
Sugar: 15g
Sodium: 195mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg