Save Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.
This has become my favorite morning treat to bake for the family, and they always ask for seconds!
Ingredients
- For the Muffins: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) light brown sugar packed, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) plain Greek yogurt (or sour cream), 1/4 cup (60 ml) milk, 1 tsp vanilla extract, 2 cups (about 2 medium) peeled cored and finely diced apples (preferably Granny Smith or Honeycrisp)
- For the Crumb Topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) light brown sugar packed, 1/2 tsp ground cinnamon, 1/4 cup (55 g) unsalted butter melted, Pinch of salt
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Instructions
- Preheat oven:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Mix wet ingredients:
- In a separate bowl, whisk eggs, oil, yogurt, milk, and vanilla until smooth.
- Combine:
- Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
- Fold in apples:
- Fold in the diced apples.
- Fill muffin cups:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Prepare crumb topping:
- In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in the melted butter until clumps form.
- Add topping:
- Sprinkle the crumb topping evenly over each muffin.
- Bake:
- Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Save These muffins always bring smiles at our breakfast table and make weekend mornings special.
Nutritional Information
Calories: 245, Total Fat: 10 g, Carbohydrates: 36 g, Protein: 4 g per muffin.
Allergen Information
Contains wheat (gluten), eggs, dairy (yogurt, butter). Check labels if using store-bought yogurt or milk for possible allergens.
Required Tools
12-cup muffin tin, Mixing bowls, Whisk, Measuring cups and spoons, Rubber spatula, Wire rack.
Save A delightful treat ready in under an hour perfect for family gatherings or a cozy snack.
Kitchen Guide
- → How do I keep the muffins moist?
Using yogurt and oil in the batter helps retain moisture, resulting in tender, soft muffins.
- → Can I use a different fruit instead of apples?
Yes, substitutes like chopped pears work well and offer a similar texture and mild sweetness.
- → What's the purpose of the crumb topping?
The crumb topping adds a buttery, crunchy texture contrast to the soft muffins, enhancing overall flavor.
- → How do I know when muffins are done?
Insert a toothpick into the center; if it comes out clean or with few crumbs, the muffins are baked through.
- → Can I prepare the batter ahead of time?
The batter is best baked fresh, but can be refrigerated briefly to help flavors meld before baking.
