Apple crumb muffins are filled to the brim with shredded apples and stay moist due to the addition of sour cream. A generous crumb topping elevates these muffins to the next level.
My sweet toddler devoured these muffins and they were asked for at every breakfast and snack for the time they lasted. The muffins don't dry out super quick so they can be made ahead of when they are needed. They are best the day of though because the crumb topping is crunchiest. It will get soft after the first day but it is equally as delicious.
What are the best apples to bake with?
I've written about good baking apples in this post so definitely check that out! It depends on what you are baking and what your tastes are when choosing the best apples. Granny Smith is the classic apple for an apple pie due to its tartness but some may think it's too tart for another type of recipe. Or, you may need to adjust the amount of sugar to compensate for the more tart apple. I chose Honeycrisp apples for this recipe due to their balance of sweet and tart. They are a more expensive type so definitely try a different variety if those aren't in your budget. Fuji's and Golden Delicious seem to be available in most grocery stores and are good alternatives.
How to make apple crumb muffins
These muffins come together quite quickly and don't involve breaking out the mixer! A lot of muffins will have oil in the batter to keep them moist but you sacrifice some flavor subbing oil for butter. These have the addition of sour cream which helps to keep them moist and allows us to use melted butter instead of oil for that buttery flavor. To start, you'll combine the melted butter with the sugars, eggs, vanilla and sour cream until mixed well. In a separate bowl you will combine the rest of the dry ingredients. Mix the dry ingredients into the wet until just combined and then stir in the shredded apples. The batter will be very thick! I used a large cookie scoop to fill each muffin cup. You'll fill each about ¾ full. The crumble ingredients all get mixed together until crumbly and then liberally gets sprinkled on top of the batter. Bake these beauties for about 20 minutes until golden brown, cool for a few minutes and then devour!
Tips for storage
These apple crumb muffins will last for 3-4 days if stored in an airtight container. You could store them in the refrigerator to last a couple more days. As mentioned above, the crumble topping is best the first day as it is crunchy and will get softer as the days go on. Either way, they are delicious. You can also store the muffins in the freezer if you'd like to have some on hand whenever you want! Place in a single layer in a zip-top bag and store for up to 3 months. You can defrost them overnight in the refrigerator or heat them up in the microwave
For more apple recipes, check out my apple cake with cinnamon cream cheese frosting!
Apple Crumb Muffins
- 10 tablespoon butter melted
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 1 ½ cups sour cream
- ¼ cup milk
- 3 cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- 2-3 medium apples shredded or thinly sliced and chopped (about 2 cups)
- 1 cup flour
- ¾ cup brown sugar packed
- ¼ teaspoon kosher salt
- 8 tablespoon unsalted butter softened
- Line a muffin tin with paper liners. Preheat the oven to 375 degrees.
- Combine melted butter, sugars, eggs, vanilla, sour cream and milk in a bowl until mixed. Mix together flour, baking powder, baking soda, cinnamon and salt.
- Add the dry ingredients into the wet ingredients, mixing until just combined. Fold in the shredded apples until just incorporated throughout the batter. The batter will be thick and be sure not to overmix.
- Scoop the batter into the lined muffin tray until about ¾ full. Sprinkle about a tablespoon of crumble topping on top of each muffin.
- Bake for about 20 minutes or until a cake tester or toothpick comes out clean or with a few moist crumbs. Cool for 10 minutes in the muffin tin.
- Combine flour, brown sugar and salt in a small bowl. Using your fingers or a fork, smash the butter into the flour mixture until small crumbs form throughout.
- Store muffins in an airtight container for 3-4 days
- Muffins can be frozen in a single layer in a zip top bag for up to 3 months. Thaw overnight in the refrigerator or microwave individual muffins.
- Recipe adapted from Smitten Kitchen's Perfect Blueberry Muffins
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