Time: 20min prep / 25min bake
Servings: 12 muffins + 6 mini muffins
Rating: 4/5
Recipe by Sally McKenney from Sally’s Baking Addiction: https://sallysbakingaddiction.com/apple-cinnamon-crumb-muffins/#tasty-recipes-75040-jump-target
INGREDIENTS
Topping
- 1/3 cup brown sugar
- 1 tbs sugar
- 1 tsp cinnamon
- 1/4 cup butter, melted
- 2/3 cup flour
Muffins
- 1.5 cup (2 medium) apples, peeled & chopped, 1/2″ pieces
- 1.75 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1.2 cup butter, softened
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 eggs, room temperature
- 1/2 cup yogurt / sour cream, room temperature
- 2 tsp vanilla
- 1/4 cup milk, room temperature
INSTRUCTIONS
- Preheat oven to 425 deg F.
- Topping: in a medium bowl, combine brown sugar, sugar, cinnamon. Stir in butter, then mix in flour with fork until mixture has large crumbs.
- Chop apples.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, cream together butter, brown sugar, and sugar until smooth. Beat in eggs, yogurt / sour cream, and vanilla.
- Mix in milk and dry ingredients until well combined. Fold in apples.
- Fill each muffin tin to the rim with batter, add topping and press into place.
- Bake at 425 for 5min. Reduce temperature to 350 deg F (keep muffins in the oven) and bake for 15-18min or until toothpick comes out clean. Total cook time 20-23 min.
Thoughts
I skipped the frosting. I used leftover apple cider apples for the filling (2 honey crisp). I think next time I would need to make sure the apples are room temperature, they came from the fridge and I think it threw off the baking time. Large muffins: 5 min at 450 deg F, 28 min at 350 deg F. Mini muffins, 17min at 350 deg F.
