Apple Crumb Muffins

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Apple Crumb Muffins

Well it’s officially apple season, folks. That means my boys have been downing apples like crazy lately, mostly in their purest form. Their granddad has an apple tree next door and they’ve been enjoying the fruit right off the tree. But we’ve also been baking with apples. I made an apple crisp (yum!) and two batches of these apple crumb muffins (double yum!). The second batch is going promptly in with Mitch to work first thing Monday morning. Otherwise I’ll be snacking all day long on these things.

Glazed Apple Crumb Muffins

These muffins are delightful. They’re made with dark brown sugar (you can use light brown sugar as well)–both in the muffin as well as the crumb topping. Pair that with chunks of apples and a yummy glaze drizzled on top, I’m recommending that you add this to your “must-try” list asap. I also used a little bit of Golden Barrel raw sugar, but feel free to use white sugar.

Golden Barrel Raw Sugar and Dark Brown Sugar

I started out by greasing my muffin pans with Golden Barrel Coconut Oil. Have I told you guys that I’ve eliminated all oils in my pantry beside refined coconut oil and olive oil? Yep. Made the switch over a year ago…maybe even longer. So whenever a recipe calls for vegetable oil, I swap it out for coconut oil. Every time. I also use coconut oil to grease all my pans. It’s a high-heat tolerant oil, so it’s perfect for the job. And because it’s refined, it doesn’t taste or smell like coconut, so no need to worry that all your goodies will taste like a piña colada-infused dessert. (Read here for more benefits of coconut oil.)

Greasing a muffin pan with Golden Barrel Coconut Oil

So that’s my tip for ya today–use coconut oil to grease your pans. You’ll save money in the long run plus you know exactly what you’re using (who knows what’s in those spray cans, right?)

Apple Crumb Muffins - Golden Barrel

These muffins start out in a hot oven (425 degrees) so the muffins pop up then the temperature is reduced (350 degrees) to ensure even baking inside. The first time I made these, I overfilled the pans and some of the topping fell off and burned in my oven (yikes!), so you may want to place a cookie sheet underneath the muffins during baking.

Apple Crumb Muffins made with Golden Barrel Brown Sugar

The end result is a buttery, cinnamon-infused apple muffin with a crumbly brown sugar crumb topping that has a vanilla glaze on top. It’s the real deal.

Apple Crumb Muffins

So have you been baking away with apples yet this season? If not, this recipe would be a great start!

Glazed Apple Crumb Miffins

Apple Crumb Muffins
Apple Crumb Muffins
Print Recipe
Servings Prep Time
20 muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
20 muffins 20 minutes
Cook Time
20 minutes
Apple Crumb Muffins
Apple Crumb Muffins
Print Recipe
Servings Prep Time
20 muffins 20 minutes
Cook Time
20 minutes
Servings Prep Time
20 muffins 20 minutes
Cook Time
20 minutes
Ingredients
Crumb Topping
Muffins
Servings: muffins
Instructions
Topping
  1. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Stir in the flour. The topping will be thick and crumbly. Set aside.
Muffins
  1. Preheat oven to 425°F. Wipe insides of muffin pans with coconut oil to prevent sticking.
  2. In a medium-sized bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  3. With stand mixer fitted with paddle attachment, beat the butter on high speed until smooth and creamy. Add the brown sugar and granulated sugar and beat on high until creamed. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
  4. Slowly add dry ingredients to the creamed mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined. Turn off mixer and stir in apple chunks with large spatula or wooden spoon.
  5. Spoon the muffin batter evenly between the muffin tins. I had enough batter to make 20 muffins. Fill the muffin tins up to the top. Press a handful of the crumb topping into the top of each, gently pressing the crumb mixture into the batter slightly.
  6. Bake for 5 minutes at 425°F degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 12-15 more minutes or until a toothpick inserted in the center comes out clean.
Glaze
  1. Whisk the ingredients together and drizzle over warm muffins.
Recipe Notes

Recipe adapted from sallysbakingaddiction.com

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4 Responses

  1. Avatar

    Aren’t these just perfect for Fall! They look so moist and delicious.. plus all that crumbly streusel ontop is really making me crave one!

  2. Avatar

    How many eggs Kat? I used 2 but didn’t see them on the list of ingredients. However, in the instructions it mentions when to add the eggs! Thanks so much for sharing!

    • Kat Hertzler

      Yes, it’s 2 eggs, Cindy. Sorry! Fixing that ASAP (for some reason it deleted it the first time I put it in). Thanks for asking!

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