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Apple Spice Crumb Muffins

Bakery style muffins that will fill your house with the sweet smell of cinnamon and spices.
Course Baked Goods
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 14 -16 muffins
Author Heather inspired by Sally's Baking Addiction

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 ℉ and place rack in middle position.
  2. 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
  3. 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.
  4. For the Wet Ingredients- In a large bowl, whisk eggs with all wet ingredients. Set aside.
  5. 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.
  6. 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.

Recipe Notes

*Please use as many organic ingredients as possible.*
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'.