This Fall I’ve been on the hunt to find – and perfect – the best apple crumb muffins known to man. One that wasn’t too heavy or sweet to scarf down for breakfast, but also – even more importantly – one that was moist and tender, as well as full of apples and cozy autumnal flavor.
The task seemed simple enough. I mean, how hard can making a good batch of apple muffins really be… right? Turns out, baking with apples can be tricky. My first batch was way too sweet and, had I frosted them, they would have been a wonderful candidate for a cupcake feature (apple pie cupcakes anyone?). The second batch, well, all I can say is BLECH. I am not one to toss whole trays of anything in the trash, but those dry, disastrous little muffin pucks had to go, go, and be gone. No point in sugar coating it.
The batter is simple to assemble, and no stand mix is required, which is great if you’re like me and want to make muffins with as little fuss and mess as possible. The muffins themselves are packed with chunks of sweet apple, a wonderfully flavorful fat pinch of cinnamon, and the lightest brown sugar crumble that just kind of melts into the muffin lids as they bake.
This is my favorite kind of crumble. It offers all the sweet buttery flavor you crave minus the mess of giant sugar balls messing up the living room rug. If you are more inclined to a chunkier crumb, please feel free to double, or even triple the crumble part and load it up! I have made it that way as well, and it does taste great. Just messy. I just really despise vacuuming, so I’m biased to this lighter version 😉
Here’s what I’m thinking…
You should go grab some apples. Yes, you. Then you should get your bake on – making these perfect apple packed muffins. Finally, you should invite some folks you really like over, serve said muffins (after eating your fair share first, of course) , sit back, and enjoy the newfound street-cred that comes gushing in. People love these muffins! It’s that simple. So ya know, just Do it!!! You’re welcome.
The Best Apple Crumb Muffins
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup Full-Fat Greek Yogurt
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped, peeled apples
- 2 tablespoons brown sugar
- 1 1/2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cold butter
- Preheat oven to 400 degrees (F). Grease a 12 cup muffin tin, or line with paper liners; set aside.
- In a large bowl combine the flours, baking powder, cinnamon, sugar, and salt; set aside.
- In another bowl, beat the eggs, Greek yogurt, melted butter, and vanilla.
- Stir wet mixture into dry ingredients just until moistened. Fold in apple chunks.
- Fill prepared muffin tin cups two-thirds full.
- For the topping:
- In a small bowl combine sugar, flour and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Sprinkle a scant teaspoonful over each muffin.
- Bake at 400° (F) for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Serving Size 1 Muffin
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.