Apple crumble muffins are perfectly spiced, filled with fresh apples, and topped with a sweet brown sugar crumble. They make the perfect fall snack and can be ready in about 30 minutes!
1 ½cupschopped applesabout one large or two small apples
Crumble Topping
⅔cupall purpose flour
⅓cupbrown sugar
1teaspooncinnamon
5tablespoonsunsalted buttermelted
Instructions
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with liners (or grease pan) and set aside.
In a large bowl, whisk together flour, baking powder, cinnamon, allspice, and salt. Set aside.
In a separate bowl, add granulated sugar, melted butter, eggs, milk, and vanilla extract. Mix until fully incorporated. Add to dry ingredients and stir until just combined. Add chopped apples and stir to incorporate.
Distribute batter between 12 muffin cups and set aside.
In a bowl, add crumble ingredients: flour, brown sugar, cinnamon, and melted butter. Mash with a fork to combine - mixture should look like wet, clumpy sand. Spoon crumble on top of each muffin, pressing down lightly so that the crumble sticks to the muffin batter.
Bake muffins for about 20-22 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not batter).
Allow pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.
Notes
Muffins will keep at room temperature in a sealed container for 3 days.
Baked muffins can be stored in the freezer for up to 3 months in a freezer-safe container.
If using paper liners, allow your muffins to cool completely before unwrapping or they will stick to the papers.