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Moist Apple Cinnamon Crumble Muffins

batch of apple crumble muffins are stacked on a blue and white vintage plate
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A fall baking treat! Sour cream gives these muffins a light yet moist crumb. Top them with a cinnamon crumble for the ultimate apple cinnamon muffin.

Ingredients

Cinnamon Crumble:

  • ¼ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ¼ cup (4 tablespoons) butter, room temperature
  • 1 teaspoon cinnamon

Muffin Batter:

  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon fine kosher salt
  • ½ cup butter (8 tbsp), room temperature
  • ¼ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup sour cream*
  • ¼ cup buttermilk**

Apple Filling:

  • 1 large Granny Smith apple, diced
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 tablespoon sugar
  • 1 tablespoon dry ingredients from muffin batter (see note)

Instructions

  1. Preheat the oven to 425 degrees and make the cinnamon crumble. 
  2. In a small mixing bowl, combine brown sugar, cinnamon, butter, flour, and salt. Use a fork to mix everything together, pressing the butter bits into the dry ingredients. Cover and refrigerate. Prepare the dry ingredients.
  3. Combine flour, baking soda, baking powder, and salt in a large mixing bowl. Whisk or sift together and set aside. Prepare the apple cinnamon filling.
  4. Core, peel, and dice one large Granny Smith apple. In a bowl, toss diced apples together with cinnamon, nutmeg, sugar, and one tablespoon of the dry ingredients. Prepare the wet ingredients.
  5. In a medium mixing bowl, combine butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer with a paddle attachment, cream together for 3 to 5 minutes or until the sugar and butter is pale, light, and fluffy. 
  6. Add the eggs, vanilla, sour cream, and buttermilk to the butter and sugar mixture. Beat on medium speed for an additional one minute.
  7. Pour the wet ingredients into the bowl with dry ingredients. Using a rubber scraper, gently fold the wet and dry ingredients together until there are no dry bits left. Be careful not to overmix the batter. Fold in half of the apple cinnamon filling.
  8. Line a muffin tin with muffin or cupcake liners. Add ¼ cup batter to each cup. This is equivalent to one ice cream scoop or two cookie scoops, if using a trigger scoop.
  9. Remove the cinnamon crumble from the refrigerator. Gently break up the crumble with a fork, if necessary. Top muffins with remaining apple filling and then the cinnamon crumble.
  10. Bake for 5 minutes at 400 degrees. Reduce the oven temperature to 375 degrees and bake for an additional 9 to 12 minutes.
  11. Carefully move the muffins to a cooling rack and let cool before enjoying or transferring to an airtight container.

Equipment

Notes

*If you don't have sour cream, you can substitute it with whole milk plain yogurt

**If you don't have buttermilk, you can substitute it with whole milk.

Find it online: https://fedandfancy.com/apple-cinnamon-crumble-muffins/