Sunday Morning and the smell of cinnamon baking tickles your nose and your house transforms into Grandma’s kitchen. You anxiously peak in the oven and see the golden crumble tops of the Apple Spice Crumb Muffins have risen to perfection. A hot cup of coffee and a warm Apple Spice Crumb Muffin and it finally feels like Fall.
If you love baked goods, these Apple Spice Crumb muffins are to die for. Don’t let the appetizing pictures and mouthwatering description fool you. These beauties are not super high in fiber or protein. They will not change your nutritional life with one bite. They will however take you back with sweet memories of luscious spiced filled fragrance during the holidays. The best part of these bakery style muffins is they do not come with preservatives or trans-fats that so many of the store bought muffins offer.
When creating these muffins I looked at what felt like a million different recipes. I wanted to create a bakery style muffin that used macadamia nut oil and had an old fashion taste. In my research there was one recipe creator that stood out to me the most, Sally from Sally’s Baking Addiction. She had the great idea of using more baking powder so the muffins will rise more than usual. I also loved her idea of baking the muffins at a higher temperature of 425℉ for 5 minutes and then lowering the temperature down to 375℉ for the remainder of the baking.
I have, for awhile now, rid my kitchen of canola oil and mostly relied on oils such as extra virgin olive oil, coconut oil, nut oils and sesame oil. Read Food Babe’s article on facts behind cooking oils for why I made the change. For these Apple Spice Crumb Muffins I wanted a milder oil than olive or coconut. I love the nutty flavor of macadamia nut oil and how well it complemented these muffins. For a breakdown of oils and why I chose macadamia nut oil, check out Cleveland Clinic’s Heart-Healthy Cooking: Oils 101 article.
Another trick I learned from Sally’s Baking Addiction is to mix the dry ingredients separately from the wet ingredients as much as you like but once you combine them, mix just enough to combine. There will still be lumps in the batter before you add the apples and that is ok.
If you tend to like muffins that are taller, use only 2 cups of diced apples. Be careful to not over bake as they will be dry. If you like the looks of a muffin with a classic ‘muffin top’, use 2 1/2- 3 cups of diced apples. Fill the cups almost to the top with batter and then add the crumb topping.
Here is to crisp Fall days and just out of the oven Apple Spice Crumb Muffins!
Apple Spice Crumb Muffins
- For the Dry Ingredients
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
- For the Apples
- 2 1/2 cups granny smith apples *peeled and diced approximately 2 med
- 2 tbsp brown sugar *packed
- 1 tsp ground cinnamon
- 2 tbsp all-purpose flour *I used King Arthur Unbleached All-Purpose Flour
- For the Wet Ingredients
- 2 extra large eggs
- 1 cup granulated sugar
- 1/2 cup macadamia nut oil *or baking oil of choice
- 1 cup buttermilk
- 2 tsp vanilla extract
- For the Crumble Topping
- 3 tbsp granulated sugar
- 3 tbsp packed brown sugar
- 1/2 cup & 3 tbsp all-purpose flour
- 5 tbsp butter *melted
- 1 tsp ground cinnamon
- Preheat oven to 425 ℉ and place rack in middle position.
- u]For the Dry Ingredients- In a med bowl, measure all dry ingredients and sift through fine mesh colander or sifter. Stir thoroughly to incorporate spices well. Set aside
- For the Apples- Peel and cut apples into small chunks-add to small bowl. Measure sugar, cinnamon and flour. Add to apples, stir well to cover all chunks. Set aside.
- For the Wet Ingredients- In a large bowl, whisk eggs with all wet ingredients. Set aside.
- For the Crumble Topping- Mix sugars, flour and cinnamon together. Melt butter and slowly pour over crumble toppings while stirring. Stir with fork until both large and small chunks form. Set aside.
- Assembly- Spray 2 12 cup muffin tins with nonstick cooking spray and set aside. Add dry ingredients to wet and stir until just incorporated. Be careful to not over stir. There will still be lumps. Add apples and stir until just incorporated. With a small measuring cup or ice cream scoop, fill muffin cups to just above 3/4 full. Using a tablespoon, spoon crumb topping over batter dividing evenly. Bake at 425℉ for 5 mins. Reduce temperature to 375℉ and bake for 18 to 22 mins or until golden brown and toothpick comes out with just a few crumbs. Let cool for 5 mins. Remove from muffin tins and let cool on wire rack. Enjoy while still warm and then store in an air tight container.
2 cups diced apples will produce a taller muffin but be sure to not over bake as the muffins will be over dry. 2 1/2-3 cups of diced apples will produce a muffin with a classic 'muffin top'.
This recipe is part of Meal Plan Monday.
If you love baking, check out these recipes.