Fall is in the air when you start baking these delicious Apple muffins with cinnamon apple crumbs. These Apple crumble muffins will soon be your go-to muffin for breakfast, snack, or dessert.
Make sure not to skip or skimp on the cinnamon apple crumb. That is one of my kids’ favorites and they look forward to the crumb topping.
We just blinked and the summer just zoomed by and we are in the fall season already. The weather is turning a tad bit chilly and this is the time for fall decors, Halloween, Apples, and Pumpkin.
Depending on where we live the fruits and vegetables for that particular region vary, but overall, for me, nothing talks fall weather more than apples and pumpkins.
It has been 4 years since we moved from NY to Oklahoma. We love Oklahoma, but there are still a few things that we miss from back in NY. Apple picking is one the top of the list and it is something we all as a family miss in Oklahoma. The apple farms were plenty in NY and there has been no fall when we did not go apple picking.
I mean, the apple orchards were less than 15 minutes away and they were loaded with apples. It used to be a very memorable event every fall and we would look forward for months to go apple picking.
We came back home with a huge sack of apples and then began the struggle of figuring out, how to use the apples that we picked. Over the years I have made several recipes with Apple and here is a list of Apple recipes that I have in the blog.
Why make this apple crumb muffin?
To reminiscence our memories, today I have an apple recipe for the theme ‘recipes using seasonal produce. I made aromatic and delightful Apple Muffins with Cinnamon Apple crumbs.
We all love muffins in our house and I love baking muffins. I have quite a few muffin recipes in the blog and I still don’t get tired of them. This is a simple recipe and is perfect for breakfast on the go or for after-school snacks.
I have made this as an egg-less recipe and have used yogurt and apple sauce . I also used part whole wheat pastry flour and part all-purpose flour. If you don’t have whole wheat pastry flour, you could just use the whole wheat flour or use just the all-purpose flour. The texture of the muffin was just awesome and perfect than the bakery ones.
I used gala apples in the recipe. Use an apple that you have or like. The crumb topping for the muffin is optional, but I would highly recommend it. If you are not making the crumb topping, then increase the sugar quantity of the muffin a bit more.
Preparation time - 10 minutes Baking time - 17 - 20 minutes Difficulty level - easy
Ingredients needed
For the Muffins
- Whole wheat pastry flour - ¾ cup (can be substituted with whole wheat flour)
- All Purpose flour - ¾ cup
- Baking Powder - 1 ½ tsp
- Baking soda - ½ tsp
- Salt - ¼ tsp
- Sugar - ¾ cup
- Apple - 1 ½ cups (finely chopped)
- Apple sauce - ¼ cup
- Plain Yogurt - ¾ cup
- Oil - ¼ cup (I used vegetable oil)
- Vanilla extract - 1 tsp
For the crumb topping
- All-purpose flour - 3 TBSP
- Brown sugar - ⅓ cup
- Butter - 2 tablespoon (cubed)
- Cinnamon - 1 ½ tsp
- Apple - ¼ cup (finely chopped)
Step-by-step process
To make the Crumb Topping
In a medium bowl, combine the flour, brown sugar, cinnamon, and cubed butter.
Using a fork or your fingers, gently mix the ingredients to combine.
Peel the skin off the apple and chop them into small pieces. Add ¼ cup of apple pieces to the crumb mixture and mix well to combine. Keep it aside until ready to use.
To make the muffin batter
- Combine the flour, salt, baking powder, and baking soda and sift them together in a bowl to combine.
Wash and peel the apples and chop them into small pieces.
Preheat the oven to 375 F. Line the muffin tin with liners if using and lightly grease them.
In another large bowl, add the yogurt, oil, and sugar and whisk well to combine. Add the apple sauce and vanilla extract and mix again.
Now add the flour mixture in a couple of batches and gently mix to combine. Do not over mix as this will cause the muffins to become dense.
Add the chopped apple pieces and gently fold them in.
Fill the prepared muffin tin with the batter. The batter should be perfect to make 12 large muffins.
- Remove the muffins onto a cooling rack and let them cool slightly before serving.
Expert Tips
- I have made the muffins eggless using apple sauce and yogurt. Sour cream can be used instead of yogurt.
- Do not skip the apple crumble topping. If in case you are not using a crumb topping, increase the sugar in the apple muffins.
- I have used part whole wheat pastry flour in the apple crumble muffin recipe. We can use regular whole wheat flour or just use all-purpose flour.
- Use any apple that can hold up to baking.
Use any kind of baking apple to make muffins. Muffins are very forgiving and is a great recipe to use a bunch of apples waiting to be used up. I like to use Gala, Fuji, Granny Smith, or any kind of crunchy apple.
I would absolutely say yes. The cinnamon crumb topping with crunchy apples adds a beautiful layer of flavor and crunch to the muffins.
Apple muffins can be stored in air-tight containers (after completely cooled) on the counter for a couple of days. The leftover muffins can be frozen for 3 months or so. I do not refrigerate my muffins as they tend to dry out.
More eggless muffin recipes
- Lemon Chia Seed Muffins | Eggless Muffins
- Jackfruit Semolina Muffins - Made with Natural Sweetener
- Strawberry Muffins - Eggless
- Orange Muffins - Eggless Orange Muffins
Recipe
Equipment
- ▢ bowl
- ▢ Tea strainer
- ▢ Oven
- ▢ Baking tray
Ingredients
For the Muffins -
- ▢ ¾ cup Whole wheat pastry flour can be substituted with whole wheat flour
- ▢ ¾ cup All Purpose flour
- ▢ 1½ teaspoon Baking Powder
- ▢ ½ teaspoon Baking powder
- ▢ ¼ teaspoon Salt
- ▢ ¾ cup Sugar
- ▢ 1½ cups Apple finely chopped
- ▢ ¼ cup Apple sauce
- ▢ ¾ cup Plain Yogurt
- ▢ ¼ cup Oil I used vegetable oil
- ▢ 1 teaspoon Vanilla extract
For the crumb topping -
- ▢ 3 tablespoon All purpose flour
- ▢ ⅓ cup Brown sugar
- ▢ 2 tablespoon Butter cubed
- ▢ 1½ teaspoon Cinnamon
- ▢ ¼ cup Apple finely chopped
Instructions
To make the Crumb Topping -
- In a medium bowl, combine the flour, brown sugar, cinnamon and cubed butter.
- Using a fork or your fingers, gently mix the ingredients to combine.
- Peel the skin off the apple and chop them into small pieces. Add ¼ cup of apple pieces to the crumb mixture and mix well to combine. Keep it aside until ready to use.
To make the muffin batter -
- Combine the flours, salt, baking powder and baking soda and sift them together in a bowl to combine.
- Wash and peel the apples and chop them into small pieces.
- Preheat the oven to 375 F. Line the muffin tin with liners if using and lightly grease them.
- In another large bowl, add the yogurt, oil and sugar and whisk well to combine. Add the apple sauce and vanilla extract and mix again.
- Now add the flour mixture in couple of batches and gently mix to combine. Do not over mix as this will cause the muffins to become dense.
- Add the chopped apple pieces and gently fold it in.
- Fill the prepared muffin tin with the batter. The batter should be perfect to make 12 large muffins.
- Sprinkle the crumb topping evenly over the batter .
- Bake the muffins for about 17 to 20 minutes or until the muffins are golden brown and the toothpick inserted in the center of the baked muffin comes out clean.
- Remove the muffins on to a cooling rack and let it cool slightly before serving.
Nutrition
More Delightful Muffin Recipes
- Strawberry Shortcake Muffins
- Cinnamon Roll Muffins
- Cake Yazdi | Persian Cardamom Muffins
- Whole Wheat Banana Pineapple Muffins
Apple Muffins with Cinnamon Apple Crumb
Equipment
- bowl
- Tea strainer
- Oven
- Baking tray
Ingredients
For the Muffins -
- ¾ cup Whole wheat pastry flour can be substituted with whole wheat flour
- ¾ cup All Purpose flour
- 1½ teaspoon Baking Powder
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¾ cup Sugar
- 1½ cups Apple finely chopped
- ¼ cup Apple sauce
- ¾ cup Plain Yogurt
- ¼ cup Oil I used vegetable oil
- 1 teaspoon Vanilla extract
For the crumb topping -
- 3 tablespoon All purpose flour
- ⅓ cup Brown sugar
- 2 tablespoon Butter cubed
- 1½ teaspoon Cinnamon
- ¼ cup Apple finely chopped
Instructions
To make the Crumb Topping -
- In a medium bowl, combine the flour, brown sugar, cinnamon and cubed butter.
- Using a fork or your fingers, gently mix the ingredients to combine.
- Peel the skin off the apple and chop them into small pieces. Add ¼ cup of apple pieces to the crumb mixture and mix well to combine. Keep it aside until ready to use.
To make the muffin batter -
- Combine the flours, salt, baking powder and baking soda and sift them together in a bowl to combine.
- Wash and peel the apples and chop them into small pieces.
- Preheat the oven to 375 F. Line the muffin tin with liners if using and lightly grease them.
- In another large bowl, add the yogurt, oil and sugar and whisk well to combine. Add the apple sauce and vanilla extract and mix again.
- Now add the flour mixture in couple of batches and gently mix to combine. Do not over mix as this will cause the muffins to become dense.
- Add the chopped apple pieces and gently fold it in.
- Fill the prepared muffin tin with the batter. The batter should be perfect to make 12 large muffins.
- Sprinkle the crumb topping evenly over the batter .
- Bake the muffins for about 17 to 20 minutes or until the muffins are golden brown and the toothpick inserted in the center of the baked muffin comes out clean.
- Remove the muffins on to a cooling rack and let it cool slightly before serving.
