Apple crumble in muffin tins is easy to make and a great treat for the family. Looking for an easy way to prepare delicious treats for your family? I’ve found this recipe on pinterest, and I can tell you from experience that it is definitely delicious! You can use any fruit you want or just leave the fruit out if you prefer a crumble.
Apple Crisp Cookie Cups
There’s oats so it’s basically a health food.
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YIELDS:15 – 20
TOTAL TIME:0 HOURS 50 MINS
INGREDIENTS
Cooking spray
1 c.
(2 sticks) butter, softened (plus more for cooking apples)
1 1/4 c.
brown sugar (divided)
3/4 c.
granulated sugar (divided)
2
large eggs
1 tsp.
pure vanilla extract
1 1/4 c.
all-purpose flour
1 3/4 c.
rolled oats
1 tsp.
baking powder
1/2 tsp.
ground cinnamon
1/2 tsp.
kosher salt
4
Granny Smith apples, peeled, cored and finely chopped
1 1/2 tsp.
cornstarch
1/2 tsp.
ground nutmeg
1/2 tsp.
ground cinnamon
Caramel sauce, for serving
DIRECTIONS
- Preheat oven to 350°. Grease 2 muffin tins with cooking spray. In a large mixing bowl using a hand mixer, add butter, 1 cup brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.
- Using a medium cookie scoop, scoop dough into muffin tins, and press to flatten. Bake until cookie cups are golden brown and set, 18 to 20 minutes.
- While cookies are still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press shot glass down into center of each cookie to create cups. Let cool in pan for 10 minutes, then transfer to wire cooling racks to cool completely.
- Meanwhile, melt about 2 tablespoons butter in a medium skillet over medium-high heat. Add apples and cook until beginning to soften. Add remaining 1/4 cup brown sugar, 1/4 c granulated sugar, cornstarch, nutmeg, and cinnamon and cook until soft and caramelized.
- Spoon apple filling into cups. Drizzle with caramel and serve warm or at room temperature.
Apple Crumble Muffins
Apple crumble muffins are tender and sweet muffins spiced with cinnamon and topped with a brown sugar crumble.
Apple crumble muffins are the perfect fall snack. They are a satisfying bite of fall flavor. Fresh apples are diced and stirred into the batter and each muffin is topped with a delicious cinnamon brown sugar streusel. Enjoy a muffin in the morning with your coffee or on-the-go when heading out for some leaf peeping.
Why this recipe works: This is an adaptation of my basic muffin recipe. I added sour cream to make the muffins extra tender and swapped some brown sugar in to complement the cinnamon flavor. I used the same crumble topping in my pumpkin muffins and they are a hit!
How to make apple crumble muffins
- Preheat oven to 400 F. Line a muffin tin with paper liners.
- Make the crumble topping: Whisk together dry ingredients, then stir in the melted butter until small slumps form.
- Make muffin batter: In one bowl, whisk the dry ingredients. In a separate bowl, mix the wet ingredients minus the milk and apples. Add half the dry mixture to the wet mixture and stir just until combined. Add the milk and stir until incorporated, then stir in remaining dry ingredients. Stir in the apples last.
- Bake the muffins: Divide batter among muffins cups and top with crumble mixture. Bake muffins at 400 F for 18 minutes. Cool slightly in the pan before transferring to a wire rack to cool completely.
Frequently Asked Questions
What apples are best for baking?
Granny Smith and Honeycrisp apples are best for baking. Northern Spy and Braeburn work well too. These apples keep a crisp texture and won’t become mushy.
How to store apple crumble muffins
Store muffins in an airtight container at room temperature for up to 5 days.
Can you freeze apple crumble muffins?
Yes, once the muffins are cooled, place them in an airtight container and freeze for up to 1 month. Defrost in the refrigerator before serving. They taste good toasted too!
Can I use whole wheat flour?
Yes, whole wheat flour may be used in this recipe.
Helpful tips
Apple crumble muffins are so easy to make, but to guarantee perfection I suggest using a kitchen scale to weigh your ingredients (it’s more accurate than measuring them). Another good rule of thumb is to bring all ingredients to room temperature unless otherwise noted. The ingredients will combine more easily to create a uniform batter. Avoid over-mixing the batter as this will create dense muffins. Mix the dry and wet ingredients just until combined. Lastly, use all of the crumble topping! It may seem like a lot, but the muffins will rise and spread as they bake.
FREQUENTLY ASKED QUESTIONS
How to store crumble muffins at room temperature
After the muffins are completely cooled, you can place the muffins in an airtight container at room temperature for up to 3 days but instead of using the lid, you should loosely cover the top of the muffins with plastic film. So, the crumbles will get some air and keep their crunchiness.
If you like you can use your muffin tin for this purpose; you can keep the muffins with their liners in the pan and once they cool, you can loosely cover the top with plastic film.
How to store muffins in the fridge/freezer
After the muffins are completely cooled, you can place them in a ziplock bag or in an airtight container and keep in the fridge up to a week or in the freezer for up to 2 months.
You should thaw the muffins overnight in the fridge or on the counter for almost an hour before serving. You should warm them in the oven at 350°F (175°C) for almost 10 minutes.
Apple Crumble Muffins
These apple cinnamon muffins with crumb topping are moist and delicious! They are so easy to make with simple ingredients.
Course: Breakfast, Dessert
Prep Time: 15 minutes
Cook Time: 24 minutes
Total Time: 39 minutes
Servings: 12 muffins
Calories: 300kcal
Ingredients
Crumbles
- ▢60 grams (6 tablespoons) all-purpose flour (dip and sweep)*
- ▢60 grams (¼ cup and 1 tablespoon) granulated sugar
- ▢½ teaspoon ground cinnamon
- ▢42 grams(3 tablespoons) unsalted butter, melted**
Apple Muffin Batter
- ▢275 grams ( 2 and ¼ cups-3 small) apples, cored, peeled and chopped
- ▢1 teaspoon fresh lemon juice
- ▢280 grams (2 cups) all-purpose flour (dip and sweep)*
- ▢1 tablespoon baking powder
- ▢pinch of salt (optional)
- ▢1 and ½ teaspoons ground cinnamon
- ▢¼ teaspoon ground nutmeg
- ▢2 large eggs, room temperature
- ▢150 grams (¾ cup) granulated sugar
- ▢180 grams (¾ cup) milk, room temperature
- ▢115 grams (½ cup) unsalted butter, melted**
- ▢1 teaspoon pure vanilla extract
Instructions
Crumbles
- Mix the flour, sugar and cinnamon in a small bowl. Pour the melted butter and slowly mix with a fork. (If the mixture forms a whole dough, that’s fine. You can take small and large pieces from the dough with your hands once needed to sprinkle over the batter or you can separate the dough with a fork.) Set aside. If you are working in a hot environment, you can keep the crumble mixture in the fridge to keep the butter cold.
Apple Muffins
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the chopped apples in a small bowl and coat with lemon juice, set aside.
- Mix the flour, baking powder, cinnamon, nutmeg, salt in a large bowl. Set aside.
- Place the eggs and sugar in a medium bowl and whisk for a minute until combined well. Mix in the melted butter, milk and vanilla extract.
- Pour the wet ingredients into dry ingredients and mix until just combined. Gently fold the apples. Don’t overmix the batter so you’ll have light muffins instead of dense ones.
- Fill 12 paper liners to the top with the batter. This makes just a little bit more than a large cookie scoop for each cup. Sprinkle the crumbles on top.
- Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean. You don’t want to overbake, so you’ll have moist muffins. Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to completely cool.
Notes
**I halfway melt the butter for muffins and crumbles at the same time in a small pan and use as needed. Melting the butter halfway helps the butter cool fast.
How to Store The Muffins at room temperature:
After the muffins are completely cooled, you can place the muffins in an airtight container at room temperature for up to 3 days but instead of using the lid, you should loosely cover the top of the muffins with plastic film. By this way, the crumbles will get some air and keep their crunchiness.
If you like you can use your muffin tin for this purpose; you can keep the muffins with their liners in the pan and once they cool, you can loosely cover the top with plastic film.
How to Store Muffins in the fridge/freezer: After the muffins are completely cooled, you can place them in a ziplock bag or in an airtight container and keep in the fridge for up to a week or in the freezer for up to 2 months. You should thaw the muffins overnight in the fridge or on the counter for almost an hour before serving. You should warm them in the oven at 350°F (175°C) for almost 10 minutes.
Nutrition
Calories: 300kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 127mg | Potassium: 86mg | Fiber: 1g | Sugar: 21g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg