Cinnamon Apple Muffins
Warm, cozy Cinnamon Apple Muffins made from scratch with fresh apples, cinnamon, and a delicious crumb topping.
Ingredients
Muffin Batter
- 2 ¼ cups all-purpose flour
- 1 cup light brown sugar packed
- ¼ teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 ½ cups apples peeled and diced
- 2 large eggs
- 1 cup milk room temperature
- ½ cup butter or coconut oil melted
- 1 teaspoon vanilla extract
Crumb Topping
- 6 tablespoons butter melted
- ½ cup light brown sugar packed
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 cup all-purpose flour
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.
Instructions
- In a large bowl combine the flour, sugar, salt, baking powder and cinnamon. Whisk until fully combined.
- In a separate bowl combine the milk, butter, vanilla extract, and eggs. Whisk until fully combined.
- Pour the milk mixture into the dry ingredients and fold just until combined. Fold in the chopped apples. Scoop into the lined muffin pan, filling to the top of the liners.
- To make the crumb topping, combine all ingredients in a bowl. Using a fork, mix until the mixture starts to form crumbs. Break apart any large crumbs with the fork.
- Spoon the crumb topping onto each muffin, gently pressing it down to help it stick.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Enjoy!
Notes
- I love using Pink Lady Apples in this recipe. Whatever you choose, make sure to use a firm apple like Honeycrisp, Fuji or Granny Smith, all are great choices that hold their shape when baked.
- Fill the muffin liners all the way to the top.
- The crumb topping can be replaced with a simple cinnamon sugar.
Tried this recipe?Let us know how it was!