Apple Muffins with Crumb Topping Recipe

    12 Servings

Ingredients

For the Crumb Topping:
  • 3 tablespoons Granulated Sugar
  • 3 tablespoons Brown Sugar
  • 1/2 cup All-Purpose Flour, Plus 3 tablespoons
  • 1/2 teaspoon Cinnamon
  • pinch Salt
  • 5 tablespoons Unsalted Butter, Melted
For the Muffins:
  • 1 cup Peeled and Chopped Apples
  • 3/4 cup Granulated Sugar
  • 2 1/2 cups All-Purpose Flour
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 2 large Eggs
  • 4 tablespoons Unsalted Butter, Melted
  • 1/4 cup Canola Oil
  • 1 cup Milk
  • 1 1/2 teaspoons Pure Vanilla Extract
For the Glaze:
  • 1 cup Powdered Sugar
  • 2 tablespoons Milk

Directions

  1. Preheat the oven to 425°F. Lightly spray a 12-cup muffin tin with non-stick spray, or line it with paper liners and set aside.
  2. Make the crumb topping - in a small bowl, combine the sugar, brown sugar, flour, cinnamon and salt. Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. 
  4. Add the apples, folding in gently, until just combined.
  5. Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full. Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.
  6. Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
  7. In a small bowl, whisk together the powdered sugar and milk until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.

Recommended

Source: Adapted from Stacey’s Cranberry, Orange and Eggnog Muffins.
Published:
Modified:
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Source:
Adapted from Stacey’s Cranberry, Orange and Eggnog Muffins.
Cooking Method:
Baking
Category:
Lunchbox
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Related Recipes:
Lunchbox Recipes, Family Meals and Snack Recipes, Breakfast Recipes, Brunch Recipes, Muffin Recipes, Baking Recipes, Baked Recipes, Apple Recipes, Fall Recipes
Recipe Yields:
12 muffins
Prep Time:
Cook Time:
Total Time:
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Published:
Author: Stacey Mebs
Source: Adapted from Stacey’s Cranberry, Orange and Eggnog Muffins.
Recipe Yields: 12 muffins
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes

Nutrition Facts

Serving Size 1 muffin
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 112
Calories 368

% Daily Value*
22%
Total Fat 14g
30%
  Saturated Fat 6g
9%
Sodium 217mg
17%
Total Carbohydrate 50g
1%
  Dietary Fiber 1g
  Sugars 24g
10%
Protein 5g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Stacey Mebs

About Stacey

Stacey loves to Bake. Eat. Repeat. so much that it inspired the name of her blog. With three young kids at home, she's become an expert at packing lunches. Say hello to our Lunchbox fanatic!