Yesterday was the first day of my two months summer break. I am so glad for this break from work. I am most looking forward to spending some time with my family and doing things that I am passionate about. After attending the staff farewell brunch at work in the morning, I did not do much the rest of the day except bake these apple cinnamon crumble muffins. The original recipe calls for one cup of yogurt but it was too late when I realized that I did not have enough so I substituted milk for the other half instead. I was worried that it might not come out good but thankfully the muffins came out soft and moist. I especially love the taste of the apple and the sweetness of the crumble topping. My family was happy when they came home to a nice smelling house and a delicious snack!
Cooking Tips for Perfect Muffins
For the best apple cinnamon crumble muffins, pay attention to your mixing technique. Overmixing can lead to tough muffins, so mix just until the dry ingredients are moistened. A few lumps are perfectly fine. Also, consider using room temperature ingredients. If your eggs and milk are at room temperature, they will blend more smoothly into the batter. When it comes to the apples, choose firm varieties like Granny Smith or Honeycrisp. They hold their shape well during baking and provide a nice tart contrast to the sweetness of the crumble. Finally, check your muffins a couple of minutes before the timer goes off. Ovens can vary, and you want to catch them just as they turn golden brown. Insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready.
Serving Suggestions and Variations
These apple cinnamon crumble muffins are delicious on their own, but you can elevate your serving experience. Try serving them warm with a pat of butter for a comforting treat. They pair wonderfully with a cup of coffee or tea, making them perfect for breakfast or an afternoon snack. If you want to switch things up, consider adding nuts like walnuts or pecans to the crumble topping for an extra crunch. Dried cranberries or raisins can also be mixed into the batter for added flavor. For a more indulgent option, drizzle a simple glaze made from powdered sugar and milk over the cooled muffins. This adds a sweet finish that is sure to impress. Lastly, these muffins freeze well, so you can make a batch ahead of time. Just wrap them individually in plastic wrap and store them in an airtight container. When you want one, just pop it in the microwave for a few seconds.
Frequently Asked Questions
What can I substitute for yogurt in these muffins?
If you don’t have yogurt, using sour cream works great. You can also substitute with extra milk if you need to, just keep the total liquid amount the same.
How should I store leftover muffins?
Store the muffins in an airtight container at room temperature for up to three days. If you want them to last longer, pop them in the fridge or freeze them for up to three months.
Can I make these muffins ahead of time?
Absolutely, you can make the batter the night before and store it in the fridge. Just give it a gentle stir in the morning and bake them fresh for breakfast.
What types of apples work best for this recipe?
Go for firm apples like Granny Smith or Honeycrisp. They hold up well during baking and balance the sweetness of the crumble perfectly.
What’s a common mistake to avoid when making these muffins?
Overmixing the batter is a big one. Just mix until the dry ingredients are moistened, leaving a few lumps for a light and fluffy muffin.
Apple Cinnamon Crumble Muffins
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs room temperature
- ½ cup plain yogurt
- ½ cup milk I used 2%
- 1/4 cup butter melted
- 1 tsp vanilla extract
- 1 3/4 cups peeled chopped apples (I used Granny Smith)
TOPPING:
- 2 tbsp brown sugar
- 1 1/2 tbsp all-purpose flour
- 1/4 tsp ground cinnamon
- 1 tbsp cold butter
Instructions
- Preheat oven to 400 °F. Grease a 12 cup muffin tin, or line with paper liners; set aside.
- In a large bowl combine the flour, baking powder, cinnamon, sugar, and salt; set aside.
- In another bowl, beat the eggs, yogurt, milk, melted butter and vanilla.
- Stir wet mixture into dry ingredients just until moistened. Fold in apple chunks.
- Fill prepared muffin tin cups two-thirds full.
- In a small bowl, combine sugar, flour and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Sprinkle a scant teaspoonful over each muffin.
- Bake for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Notes
Nutrition
Leave a Reply