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Apple Cinnamon Muffins

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  • Author: Asma
  • Prep Time: 20 minutes
  • Cook Time: 24 minutes
  • Total Time: 44 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast / Snack
  • Method: Baking
  • Cuisine: American

Description

Bake up a batch of Apple Cinnamon Muffins! These moist and tender muffins feature fresh apple chunks and a sweet cinnamon crumb topping, making them a delightful treat for fall or any season.

Ingredients

Units Scale

For the Crumb Topping:

  • 2/3 cup all-purpose flour
  • 1/3 cup light brown sugar, packed
  • 1 tbsp granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup butter, softened

For the Muffins:

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 2 cups peeled and chopped apples (chopped into 1/2-inch chunks)

Instructions

Step 1: Make the Crumb Topping

  1. In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon.
  2. Cut in the softened butter using a fork or your fingers until the mixture is crumbly and resembles coarse sand. Set aside.

Step 2: Prepare the Muffins

  1. Preheat your oven to 425°F (218°C). Grease a 12-cup muffin pan or line with paper muffin cups.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
  4. Add the eggs, sour cream, milk, and vanilla extract to the butter mixture. Mix until smooth.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
  6. Gently fold in the chopped apples.

Step 3: Assemble and Bake

  1. Divide the batter evenly among the muffin cups, filling each to the top.
  2. Spoon the crumb topping over the muffins, pressing it lightly to adhere.
  3. Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and bake for an additional 15–18 minutes, or until a toothpick inserted into the center comes out clean.

Step 4: Cool and Serve

  1. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Apple Variety: Granny Smith apples add a nice tartness, but Honeycrisp or Fuji apples work well for sweetness.
  • Extra Cinnamon: For more warmth, double the cinnamon in either the topping or the batter.
  • Storage: Store muffins at room temperature or in the fridge for up to 3 days. Freeze for up to 3 months.

Find it online: https://lovetocookrecipes.com/apple-cinnamon-muffins/