Bust out your muffins tins, because today I’m teaching you how to make the best apple crumb muffins.These apple muffins are moist, richly spiced, and loaded with tender apples Plus, plenty of buttery crumb topping.
Well friends, we’ve made it to November! And although that fact has my mind swirling with a million and one Thanksgiving recipes, today I’m popping in to share a simple muffin recipe I know you’ll make again and again.I actually posted this recipe 6 years ago! But since then my baking skills, and photography skills, have evolved, so I decided it was time to give this post a little makeover! So below is my newly perfected recipe plus a few new photos. And I hope you love them as much as I do.
I suggest doing this first so you can pop it in the fridge while you assemble the muffins batter. This allows the all purpose flour to absorb some of the butter, helping create large crumbs that hold their shape while baking.
For the Crumb Topping:
- 1/2 cup (57g/2 ounces) all-purpose flour
- 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (57g/2 ounces) unsalted butter, melted
For the Muffins:
- 3 cups (361g/12 and 3/4 ounces) all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (113g/4 ounces) buttermilk
- 1/2 cup (113g/4 ounces) full-fat sour cream
- 2 medium-sized apples, peeled, cored, and finely chopped
- Honey, for serving, optional .
For the Buttery Crumb Topping:
- In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt.
- Stir in the melted butter, mixing just until combined. Pop in the fridge while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Muffins:
- Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set it aside.
- In a large mixing bowl, combine the flour, baking powder, apple pie spice, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes.
- Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.
- Turn mixer off, and using a rubber spatula or wooden spoon, gently fold in the apples.
- Divide muffin batter evenly among the muffin cups, then crumble up the topping and evenly distribute it on top of the muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
- Bake for 22 to 24 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 15 minutes, then transfer them to a large serving plate.
- Drizzle a little honey on top of each muffin, if desired, and serve warm.
- To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.