Apple Crumb Muffins
A perfectly moist and flavorful apple crumb muffin. Will you love the apple throughout the muffin or crumb topping more? Time to try these out for yourself!
Equipment
- 1 cupcake tin
Ingredients
- 2 1/4 cups all purpose flour
- 1 1/2 c. packed brown sugar
- 1/2 cup chopped pecans
- 1 tsp. baking soda
- 1 ½ teaspoon cinnamon
- 1/2 tsp. salt
- 1 egg
- 1 cup whole milk buttermilk
- 1/2 cup butter melted, plus 2 T for topping
- 1 tsp. vanilla
- 2 cup diced peeled apples from about 2 Granny Smith apples
- 1/2 cup chopped pecans
- 1 tsp. cinnamon
Crumb Topping
- 1/2 cup brown sugar
- 1/2 cup chopped pecans
- 1/3 cup flour
- 1 tsp. cinnamon
- 2 tbsp. melted butter
Instructions
- Preheat your oven to 375. Take out a dozen muffin tin and coat with baking spray or butter. If you’re doubling the recipe and using multiple racks, I like to cook on convection.
- Mix the dry ingredients, flour through salt. In a separate bowl mix the egg through vanilla. Combine the wet and dry ingredients then stir in the apples.
- Stir until just combined and then using a little muffin scoop or tablespoon, divide into greased muffin tins.
- It’s time to make the crumb topping. Mix the brown sugar through butter and spoon onto muffins evenly.
- Bake at 375 for 12-15 minutes or until center comes out clean when tested with a toothpick.
Notes
I tend to double every recipe now, or more. These muffins remind me of something you'd find at a bakery. If they aren't eaten all up, they freeze great!