What apples work best for these muffins?

Granny Smith and Honeycrisp offer a firm texture and balanced tartness that complements the cinnamon spice well.

Can I substitute the crumb topping butter?

Unsalted butter provides richness and crispness, but you can try plant-based margarine for a dairy-free alternative.

Using Greek yogurt or sour cream and not overmixing the batter helps retain moisture and create a tender crumb inside.

Yes, adding a pinch of nutmeg or allspice enhances the warm flavor profile if desired.

Keep them in an airtight container at room temperature for up to three days to maintain freshness.

Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.

This recipe quickly became a favorite in my family for breakfast and afternoon snacks.

For the Muffins: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) light brown sugar packed, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) plain Greek yogurt (or sour cream), 1/4 cup (60 ml) milk, 1 tsp vanilla extract, 2 cups (about 2 medium) peeled cored and finely diced apples (preferably Granny Smith or Honeycrisp)
For the Crumb Topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) light brown sugar packed, 1/2 tsp ground cinnamon, 1/4 cup (55 g) unsalted butter melted, Pinch of salt

Step 1:: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Step 2:: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
Step 3:: In a separate bowl, whisk eggs, oil, yogurt, milk, and vanilla until smooth.
Step 4:: Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
Step 5:: Fold in the diced apples.
Step 6:: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7:: For the crumb topping In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in the melted butter until clumps form.
Step 8:: Sprinkle the crumb topping evenly over each muffin.
Step 9:: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10:: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

These muffins bring back warm memories of cozy family breakfasts on chilly mornings.

12-cup muffin tin, Mixing bowls, Whisk, Measuring cups and spoons, Rubber spatula, Wire rack

Contains wheat (gluten), eggs, dairy (yogurt, butter). Check labels if using store-bought yogurt or milk for possible allergens.

Calories 245, Total Fat 10 g, Carbohydrates 36 g, Protein 4 g

Enjoy these muffins fresh out of the oven or warmed with a touch of butter for a perfect start to your day.

→ What apples work best for these muffins?: Granny Smith and Honeycrisp offer a firm texture and balanced tartness that complements the cinnamon spice well.
→ Can I substitute the crumb topping butter?: Unsalted butter provides richness and crispness, but you can try plant-based margarine for a dairy-free alternative.
→ How do I ensure the muffins stay moist?: Using Greek yogurt or sour cream and not overmixing the batter helps retain moisture and create a tender crumb inside.
→ Is it possible to add other spices?: Yes, adding a pinch of nutmeg or allspice enhances the warm flavor profile if desired.
→ How should the muffins be stored?: Keep them in an airtight container at room temperature for up to three days to maintain freshness.