Can I use a different type of apple?

Yes, absolutely. While Honeycrisp and Gala are excellent choices for their balance of sweetness and texture, you can use other firm, sweet tart apples like Fuji or Pink Lady. Make sure the apples are finely diced so they distribute evenly.

Why is it important not to overmix the batter?

Overmixing develops the gluten in the flour too much. This can result in muffins that are tough and dense instead of light and tender. Mix just until the dry and wet ingredients are combined with very few streaks of flour remaining.

Can I make these muffins ahead of time?

Yes, you can definitely make them ahead. The muffins stay fresh for a couple of days at room temperature in an airtight container. They are also great reheated briefly in the microwave.

How should I store leftover muffins?

Store cooled muffins in an airtight container. They can be kept at room temperature for up to 3 days or in the refrigerator for up to 5 days to extend their freshness.

Can these muffins be frozen?

Yes, these muffins freeze beautifully. Allow them to cool completely, then wrap each muffin individually in plastic wrap. Place the wrapped muffins in a freezer safe bag or container and freeze for up to 3 months. Thaw at room temperature before enjoying.

My crumb topping disappeared or melted while baking What happened?

This can happen if the butter in the crumb topping was too soft when you mixed it or if the crumb pieces were too fine. Ensure the butter is cold and cut into the dry ingredients until you have distinct coarse crumbs, not a paste. Also, make sure your oven temperature is accurate.

How can I tell if the muffins are baked through?

The best way is to insert a toothpick or thin skewer into the center of a muffin. It should come out clean with no wet batter attached. The tops should also look golden and feel lightly springy.

Apple Cinnamon Crumb Muffins

Description

These Apple Cinnamon Crumb Muffins are incredibly moist and packed with sweet apple pieces, finished with a delightful buttery crumb topping that adds the perfect texture exclamation! They are truly irresistible.

Ingredients

For the Crumb Topping

5 US tablespoons (50 grams) all-purpose flour
3 tablespoons (40 grams) cold unsalted butter, cut into small pieces
1 ½ tablespoons (20 grams) granulated sugar
1 ½ tablespoons (10 grams) light brown sugar, packed
½ teaspoon (1 gram) ground cinnamon
⅛ teaspoon (0.7 grams) fine sea salt

For the Muffins

½ cup (120 ml) whole milk
¼ cup (60 grams) unsalted butter, softened to room temperature
2 ½ tablespoons (40 grams) full-fat sour cream
1 large egg (about 50 grams), at room temperature
1 ¼ teaspoons (6 ml) pure vanilla extract
½ cup (60 grams) peeled and finely diced apples (such as Honeycrisp or Gala)
1 ¼ cups (150 grams) all-purpose flour
½ cup (100 grams) granulated sugar
¾ teaspoon (3 grams) baking powder
½ teaspoon (3 grams) fine sea salt
1 ¼ teaspoons (3 grams) ground cinnamon

Instructions

For the Muffins

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin pan with paper liners.
In a separate large bowl, measure and combine the flour, granulated sugar, baking powder, salt, and cinnamon for the muffins. Whisk these dry ingredients together very well.
In a different large bowl, whisk together the milk, softened butter, sour cream, egg, and vanilla extract until they are fully combined.
Pour the dry ingredient mixture into the wet ingredients. Mix gently with a spatula or spoon just until they are mostly combined. Do not overmix the batter.
Carefully fold the diced apple pieces into the muffin batter.
Fill the prepared muffin cups almost completely full with the batter.

For the Crumb Topping

In a medium bowl, combine all the topping ingredients. Use a fork or your fingers to mix them together until the mixture looks like coarse crumbs. Set this aside for now.
Generously sprinkle the prepared crumb topping mixture over the top of each muffin cup.

Baking

Place the pan in the preheated oven and bake for 18 to 20 minutes. The muffins are done when a toothpick inserted into the center of a muffin comes out clean.

Notes

Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Freezing: To freeze, wrap individual cooled muffins tightly in plastic wrap, then place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature.

Apples: Choose firm, sweet apples like Honeycrisp, Gala, or Fuji for best results. Ensure they are diced quite small so they distribute evenly in the batter.

Nutrition

Serving Size: 1 muffin
Calories: 155 kcal
Sugar: 14g
Sodium: 185mg
Fat: 4.5g
Carbohydrates: 27g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg