Cinnamon Apple Crumble Muffins
These cinnamon apple muffins are incredibly moist and full of cinnamon apple flavor. They are super easy to make and a great way to use up those apples you have laying around. Add this one to your “keeper” file because these muffins are a tasty breakfast or snack. We like to add our Ecuadorian vanilla extract to these which really helps bring out the yummy apple flavor.
- 2 cups all-purpose flour + 2 teaspoons for coating apples1
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon + ½ teaspoon for coating apples
- 2 cups diced apples, peeled and diced. (Dice them small so that the pieces of apple aren’t overwhelming when you take a bite of muffin.)
- ½ cup (1 stick ) unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons VanillaPura Ecuadorian Vanilla Extract
- ½ cup milk
FOR THE TOPPING:
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 1/4 cup ground cinnamon
Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
Sift together 2 cups flour, baking powder, salt, and 2 teaspoons cinnamon in a medium bowl. Set aside.
Mix 2 teaspoons flour with ½ teaspoon cinnamon. Toss diced apples with the flour/cinnamon mixture to coat apples in a separate bowl. Set aside.
Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla extract.
Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about 2/3 to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and brush the butter on with a pastry brush (or dip into the melted butter) and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.
Thank you Add a Pinch for sharing!