In My Kitchen: Apple Cinnamon Muffins

Nothing goes better with apples than cinnamon. These Apple Cinnamon Muffins have a delightful crumb topping and can be personalized based on the type of apple used.

You’ll need:

For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup packed light brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, melted

For the muffins:

  • 2 cups all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup peeled and diced red apples

Instructions:

  1. Preheat oven to 400 degrees. Line a muffin pan with liners and set aside.
  2. Make the crumb topping. Combine flour, sugar, brown sugar, cinnamon and melted butter in a small bowl. Mix with a fork until combined and mixture is crumbly. Refrigerate until ready to use.
  3. Make the muffins. In a large bowl, whisk together flour, brown sugar, sugar, baking soda, baking powder, salt and allspice.
  4. In a medium bowl, combine melted butter, buttermilk, eggs and vanilla. Whisk until eggs are well combined with the other liquid ingredients.
  5. Pour liquid ingredients over dry ingredients and gently stir together with a spatula. Don’t overmix.
  6. Gently fold in the apples.
  7. Divide the muffin batter evenly among the cups.
  8. Top each muffin with crumb topping. Gently press the crumbs into the batter.
  9. Bake for 18 – 20 minutes or until the muffin tops are golden and the tops are set. Insert toothpick into the center of a muffin to test.
  10. Transfer pan to wire rack and let the muffins cool 5 minutes in the pan.
  11. Transfer muffins to wire rack, let cool, serve and enjoy!

Source: Two Peas & Their Pod

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