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5 from 1 vote

Apple Cinnamon Muffins with Crumble Topping

Level up your morning coffee with these apple cinnamon muffins! Featuring a crunchy cinnamon crumble topping and a gloriously moist sponge, these muffins are packed with tart apple pieces and warming spices. I ensure a tender, long-lasting crumb, while our high-heat baking secret guarantees those iconic tall, domed bakery tops.
Servings 12 servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the crumble topping

  • 80 g (½ cup + 1 tbsp) plain (all purpose) flour
  • 55 g (¼ cup + 1 tbsp) brown sugar
  • 1 tsp cinnamon
  • 50 g (3 tbsp + 2 tsp) unsalted butter

For the muffins

  • 45 g (3 tbsp + 1 tsp) unsalted butter
  • 45 ml (3 tbsp) oil (I used vegetable)
  • 80 g (¼ cup + 3 tbsp) brown sugar
  • 40 g (3 tbsp + 1 tsp) caster sugar
  • 2 large eggs
  • 90 g (¼ cup + 2 tbsp) yogurt (I used Greek)
  • 1 tsp vanilla
  • 210 g (1 ½ cups) plain (all purpose) flour
  • 1 tsp baking powder
  • 0.75 tsp bicarbonate of soda (baking soda)
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 50 ml (3 tbsp + 1 tsp) milk (I used whole milk)
  • 350 g (2 ¾ cups + 3 tbsp) apples, peeled, cored and chopped

Instructions

  • Line the muffin tin with liners then set it aside. Preheat the oven to 220C/425F whilst preparing the muffins.
  • In a small bowl, tip in the crumble topping ingredients and rub them all together until the mixture forms into clumps. Set aside whilst making the muffin mixture.
  • In a large mixing bowl, beat together the oil, butter and sugars until well combined, pale and creamy.
  • Add in the eggs one at a time, beating in to combine, then tip in the yogurt and vanilla and mix through.
  • Sift in the flour, baking powder, bicarbonate of soda (baking soda), cinnamon and salt. Fold in until combined, then add in the milk and fold until just combined.
  • Finally, add in the chopped apples and fold to distribute evenly.
  • Divide the muffin mixture evenly between the prepared cases. Sprinkle the tops of each muffin generously with the streusel topping, pressing down slightly so it sticks to the batter.
  • Bake the muffins in the preheated oven for 5 minutes, then turn the temperature down to 180C/350F for 15-18 minutes until baked, risen and golden. Cool in the tin for a few minutes before removing to a cooling rack to cool. Enjoy!

Video

Notes

  • I like to use cases to bake these muffins in because they are very moist! They will be easier to remove from the pan and easier to store if baked in cases
  • Use a tart apple variety such as Bramley or Granny Smith for a really sharp flavour which will cut through the sweetness of the streusel topping.
  • When making muffins, it is really important to remember not to over mix the batter. Over mixing muffin batter will lead to tough and chewy muffins, not light and fluffy ones. So, once you add the dry ingredients in with the wet, keep the mixing to a minimum to get the best results.
  • Fill the muffin cases to near the top with the mixture. This will give you beautiful tall muffins. Heavenly!
  • Press the crumble topping down gently on the muffin mixture to help it stick to the tops. And be generous for that delicious crunch!
  • Baking the muffins at a higher temperature for the first five minutes gives them a large heat boost, resulting in a big rise and beautiful dome shaped muffins.
    • Author: Andrea
    Calories: 266kcal
    Course: Dessert, Snacks
    Cuisine: American, British
    Keyword: Apple Cinnamon Muffins with Crumble Topping, Bakery Style Apple Streusel Muffins, Crunchy Cinnamon Streusel Lid, Easy Bramley Apple Muffins, Folding Batter to Avoid Toughness, The High-Heat Muffin Method, Warming Autumn Spices

    Nutrition

    Calories: 266kcal