What type of apples work best here?

Firm, tart varieties like Granny Smith or Honeycrisp hold their shape well and provide a balanced sweetness.

Can I substitute yogurt in the batter?

Yes, plain Greek yogurt adds moisture and slight tang. Sour cream is a good alternative.

Mix flour, brown sugar, cinnamon, and melted butter until clumps form, then sprinkle evenly over the batter before baking.

Bake at 375°F (190°C) for 20-22 minutes, or until a toothpick comes out clean.

Store cooled muffins in an airtight container at room temperature; they remain fresh for up to 3 days.

Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.

I have always enjoyed baking these apple muffins for family brunches because they bring a warm and comforting aroma to the kitchen.

For the Muffins: 2 cups (250 g) all-purpose flour
Granulated sugar: 1/2 cup (100 g)
Light brown sugar, packed: 1/4 cup (50 g)
Baking powder: 2 tsp
Baking soda: 1/2 tsp
Salt: 1/2 tsp
Ground cinnamon: 1 1/2 tsp
Eggs: 2 large
Vegetable oil: 1/2 cup (120 ml)
Plain Greek yogurt (or sour cream): 1/2 cup (120 ml)
Milk: 1/4 cup (60 ml)
Vanilla extract: 1 tsp
Peeled cored and finely diced apples (preferably Granny Smith or Honeycrisp): 2 cups (about 2 medium)
For the Crumb Topping: 1/2 cup (65 g) all-purpose flour
Light brown sugar, packed: 1/3 cup (65 g)
Ground cinnamon: 1/2 tsp
Unsalted butter melted: 1/4 cup (55 g)
Salt: Pinch

Preheat Oven:: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Mix Dry Ingredients:: In a large bowl, whisk together the flour granulated sugar brown sugar baking powder baking soda salt and cinnamon.
Mix Wet Ingredients:: In a separate bowl, whisk eggs oil yogurt milk and vanilla until smooth.
Combine:: Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
Add Apples:: Fold in the diced apples.
Fill Muffin Cups:: Divide the batter evenly among the muffin cups filling each about 3/4 full.
Prepare Crumb Topping:: In a small bowl, combine flour brown sugar cinnamon and salt. Stir in the melted butter until clumps form.
Add Topping:: Sprinkle the crumb topping evenly over each muffin.
Bake:: Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean.
Cool:: Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

This recipe always brings back memories of cozy family breakfasts and weekend baking sessions together.

12-cup muffin tin mixing bowls whisk measuring cups and spoons rubber spatula wire rack

Contains wheat (gluten) eggs dairy (yogurt butter) Check labels if using store-bought yogurt or milk for possible allergens

Calories 245 Total Fat 10 g Carbohydrates 36 g Protein 4 g per muffin

Enjoy these muffins fresh out of the oven or store them in an airtight container for up to 3 days for a quick snack anytime

→ What type of apples work best here?: Firm, tart varieties like Granny Smith or Honeycrisp hold their shape well and provide a balanced sweetness.
→ Can I substitute yogurt in the batter?: Yes, plain Greek yogurt adds moisture and slight tang. Sour cream is a good alternative.
→ How do I achieve a crumbly topping?: Mix flour, brown sugar, cinnamon, and melted butter until clumps form, then sprinkle evenly over the batter before baking.
→ What is the ideal baking temperature and time?: Bake at 375°F (190°C) for 20-22 minutes, or until a toothpick comes out clean.
→ How should these be stored to keep fresh?: Store cooled muffins in an airtight container at room temperature; they remain fresh for up to 3 days.