Apple Muffins with Crumb Topping #cakes #dessert

Apple Muffins with Crumb Topping #cakes #dessert

Snappy and simple apple biscuits loaded up with apples and completed with a crunchy cinnamon morsel beating. The best sort of breakfast.

I surmise we will perceive how rapidly we fly through them this year and afterward choose.

These apple biscuits vanished in less then two days however, so plainly we will need to make them once more!

It probably won't be an issue spending each one of those apples all things considered.


Apple Muffins with Crumb Topping #cakes #dessert

For the Crumb Topping:

  • 3 tablespoons Granulated Sugar
  • 3 tablespoons Brown Sugar
  • 1/2 cup All-Purpose Flour, Plus 3 tablespoons
  • 1/2 teaspoon Cinnamon
  • pinch Salt
  • 5 tablespoons Unsalted Butter, Melted

For the Muffins:

  • 1 cup Peeled and Chopped Apples
  • 3/4 cup Granulated Sugar
  • 2 1/2 cups All-Purpose Flour
  • 2 1/2 teaspoons Baking Powder
  • 1 teaspoon Salt
  • 2 teaspoons Cinnamon
  • 2 large Eggs
  • 4 tablespoons Unsalted Butter, Melted
  • 1/4 cup Canola Oil
  • 1 cup Milk
  • 1 1/2 teaspoons Pure Vanilla Extract

For the Glaze:

  • 1 cup Powdered Sugar
  • 2 tablespoons Milk


  1. Preheat the oven to 425°F. Lightly spray a 12-cup muffin tin with non-stick spray, or line it with paper liners and set aside.
  2. Make the crumb topping - in a small bowl, combine the sugar, brown sugar, flour, cinnamon and salt. Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.
  3. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined. Add the milk and vanilla and whisk until combined. Add this mixture to the flour mixture and stir until just combined. 
  4. Add the apples, folding in gently, until just combined.
  5. Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full. Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.
  6. Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
  7. In a small bowl, whisk together the powdered sugar and milk until smooth to make the glaze. Drizzle the glaze over top of the cooled muffins.

For more detail :

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