Apple Muffins

Rahat

These apple muffins are a delightful blend of sweet, spiced flavors and tender, moist textures that will make your kitchen smell like a cozy autumn morning. Ready in just 45 minutes, they’re an effortless treat for breakfast, snacks, or dessert.

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Prep Time 20

Cook Time 25

Total Time 45

Servings muffins

Calories 390 kcal

Ingredients

For Muffins

2 cups all-purpose flour (250 g)
½ cup light brown sugar firmly packed (100 g)
¼ cup granulated sugar (50 g)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon table salt
½ cup canola oil (120 ml) may substitute vegetable oil or other neutral cooking oil
½ cup buttermilk (120 ml)
2 large eggs lightly beaten
1 ½ teaspoons vanilla extract
1 ½ cups peeled chopped apples (215 g)

For Crumb Topping

1 ¼ cups all-purpose flour (156 g)
½ cup light brown sugar firmly packed (100 g)
⅓ cup granulated sugar (66 g)
½ teaspoon ground cinnamon
¼ teaspoon table salt
6 Tablespoons unsalted butter melted but cooled so no longer warm to the touch (85 g)

Instructions

Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
In a large mixing bowl, whisk together flour, sugars, baking powder, cinnamon, and salt.
In a separate bowl (or large measuring cup), whisk together oil, buttermilk, eggs, and vanilla extract until well-combined.
Add the wet ingredients to the dry ingredients and use a spatula or spoon to gently stir ingredients together until approximately 50-75% combined. Add apple pieces and continue to stir until ingredients are just combined (over-mixing may result in dense, dry muffins).
Evenly divide batter into prepared muffin tin. Set aside while you prepare your crumb topping.
In a medium-sized bowl, whisk together flour, sugars, cinnamon, and salt.
Drizzle melted butter over the flour mixture and use a fork to toss/claw the mixture together until all of the dry ingredients are moistened and you have a crumbly streusel.
Evenly divide streusel over the muffins.
Transfer to center rack of 375F (190C) oven and bake for 24-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow muffins to cool in muffin tin for 10 minutes before carefully removing to a cooling rack (I use a butter knife to gently pry them up and then lift them from the pan) and allow to cool a bit before enjoying.

Nutrition

Calories: 390kcalCarbohydrates: 57gProtein: 5gFat: 16gSaturated Fat: 5gCholesterol: 43mgSodium: 226mgPotassium: 105mgFiber: 1gSugar: 30gVitamin A: 240IUVitamin C: 1mgCalcium: 90mgIron: 2mg

Keyword apple, baking, breakfast, cinnamon, muffins