Apple Crumb Muffins
With the Fall season out in full force right now, I had to bring you this recipe. These muffins are perfect for those crisp fall mornings. Moist, light, and flavorful muffins that are so easy to make. They need some time to rest in the fridge for the batter to settle, which makes this a great make-ahead recipe. Your brunch guests will enjoy them, your kids will enjoy them and you will enjoy them. These apple crumb muffins are so flavorful, moist, fluffy, and easy to make!
HOW TO MAKE APPLE CRUMB MUFFINS:
- Combine all the dry ingredients and set aside. Begin to cream together the butter and brown sugar until light and fluffy.
- Wash and peel the apples. Cut into a very small dice, almost like a mince. Add the apples to a bowl of apple juice, pineapple juice, or lemon juice/water solution to prevent browning if you need a bit of prep time. Set aside.
- Add the sour cream, vanilla extract, and eggs into the butter/sugar mixture and mix until combined. Then, add in the lemon zest, lemon juice, and diced apples (drain the juice or water out if you placed the apples in them) and mix until just combined. The mixture may appear like it's breaking, but that's normal since it's all wet ingredients.
- Add the dry ingredients to the wet ingredients all at once. Fold in gently until just combined. Cover with plastic wrap and refrigerate overnight.
- The next day, take the batter out of the fridge and let it thaw at room temperature for about an hour. Preheat the oven to 350°F. Use a medium-sized ice cream scoop to scoop out 1 ½ scoops of batter into a well-greased muffin liner. Continue to do so until you use up all the batter into 12 liners. In a medium-sized bowl, combine the streusel ingredients and use a pastry blender or your hands to combine the butter with the rest of the ingredients until the mixture looks like wet sand.
- Sprinkle some of the streusel topping over each muffin. Tap the pan on the countertop to allow excess air to escape.
- Place the pan in the preheated oven turn the temperature to 325°F and bake for 20-25 minutes. 22 minutes was perfect for me but check at 20 minutes with a toothpick. It should come out with a few moist crumbs. Take the pan out of the oven and allow the muffins to cool in the pan for five minutes.
- Take the muffins out of the pan and allow them to cool for a few more minutes on a wire rack. This is optional, but you can drizzle some salted caramel sauce over the top of each muffin.
Serve warm and enjoy!
SOME GREAT MUFFIN RECIPES:
Apple Crumb Muffins
These apple crumb muffins are soft, moist, and fluffy stuffed with small chunks of fresh apples, flavored with cinnamon and nutmeg and topped with a crumb topping and homemade salted caramel sauce drizzle.
Ingredients
Muffins
- 168 grams 1 ¼ cup + 1 tablespoon cake flour
- 3.6 grams ¾ teaspoon baking soda
- 2.4 grams ½ teaspoon baking powder
- 4.4 grams 1 ½ teaspoons kosher salt
- 24 grams 1 tablespoon + 2 teaspoons sour cream, room temp
- 7 grams 1 ⅛ teaspoons vanilla extract
- 144 grams ¾ cup light brown sugar
- 120 grams 4.2 oz unsalted butter, room temp
- 80 grams ¼ cup + 1 tablespoon eggs (about two whole eggs)
- 256 grams 1 cup granny smith apples, very small dice
- ½ teaspoon nutmeg
- 1 ½ teaspoons cinnamon
- zest from whole small lemon and juice from half a small lemon
Streusel Topping
- ¼ cup unsalted butter cool
- ⅛ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon nutmeg
Instructions
- Combine all the dry ingredients and set aside. Begin to cream together the butter and brown sugar until light and fluffy, about five minutes.
- Wash and peel the apples. Cut into a very small dice, almost like a mince. Add the apples to a bowl of apple juice, pineapple juice or lemon juice/water solution to prevent browning if you need a bit of prep time. Set aside.
- Add the sour cream, vanilla extract and eggs into the butter/sugar mixture and mix until combined. Then, add in the lemon zest, lemon juice and diced apples (drain the juice or water out if you placed the apples in them) and mix until just combined. The mixture may appear like it's breaking, but that's normal since it's all wet ingredients.
- Add the dry ingredients into the wet ingredients all at once. Fold in gently until just combined. Cover with plastic wrap and refrigerate overnight.
- The next day, take the batter out of the fridge and let it thaw at room temperature for about an hour. Preheat the oven to 350°F. Use a medium-sized ice cream scoop to scoop out 1 ½ scoops of batter into a well-greased muffin liner. Continue to do so until you use up all the batter into 12 liners. In a medium-sized bowl, combine the streusel ingredients and use a pastry blender or your hands to combine the butter with the rest of the ingredients until the mixture looks like wet sand.
- Sprinkle some of the streusel topping over each muffin. Tap the pan on the countertop to allow excess air to escape.
- Place the pan in the preheated oven and turn the temperature to 325°F and bake for 20-25 minutes. 22 minutes was perfect for me, but check at 20 minutes with a toothpick. It should come out with a few moist crumbs. Take the pan out of the oven and allow the muffins to cool in the pan for five minutes.
- Take the muffins out of the pan and allow them to cool for a few more minutes on a wire rack. This is optional, but you can drizzle some salted caramel sauce over the top of each muffin.
- Serve warm and enjoy!
