Description
Enjoy these Crumb Apple Muffins loaded with tender apples and a delightful crumb topping. They are simple to make and perfect for breakfast or a snack!
Ingredients
Scale
- 2 ½ cups diced apples
- 2 teaspoons granulated sugar
- ½ teaspoon cinnamon
- ½ cup (62g) all-purpose flour
- ½ cup (100g) packed brown sugar
- ¼ teaspoon salt
- 3 tablespoons (42g) unsalted butter, melted
- 2 large eggs
- 1 cup (200g) granulated sugar
- ½ cup (118ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup (245g) sour cream
- 2 cups (248g) all-purpose flour
Instructions
- Preheat the oven to 350°F and line muffin pans with paper baking cups.
- Prepare the apples by microwaving diced apples with 1/2 inch of water for 2 minutes until slightly translucent. Drain and sprinkle with cinnamon and sugar.
- Create the topping by mixing all topping ingredients in a medium bowl.
- In a separate bowl, beat eggs with granulated sugar and vegetable oil until creamy. Add vanilla, vinegar, baking soda, cinnamon, and salt, followed by sour cream. Stir in flour gently and add the apples.
- Fill muffin cups 2/3 full with batter and top with crumble mixture.
- Bake for 15-19 minutes, checking with a toothpick for doneness. Cool for 5 minutes in the pan before transferring to a rack.
- Store muffins in an airtight container for up to 3 days or freeze for a month.
Notes
Ensure that apples are not overcooked when microwaving to maintain texture.
For extra flavor, try adding chopped nuts to the crumb topping.
Muffins can be frozen and reheated for a quick snack.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg