This Fall morning its raining and quite chilly. I knew exactly how to warm up the house. With a batch of these Apple Cinnamon Muffins with Apple Crumb Topping. I pinned them on Pinterest a while ago from the HowToSimplify blog. I knew they would be perfect for this Sunday morning.
I doubled the recipe where I was not making these just for myself. I added some Boiled Cider to the mix, just to pump up some of that apple flavor. And boy, does it pump up the flavor. Apples are added to the muffins and the topping. The recipe was super easy, and they smelled DELICIOUS baking!
These muffins are loaded with cinnamon apple and are the essence of a Fall day.
What could be better than the smell of cinnamon and apples baking on a Sunday morning? Not much.
- 1 large Granny Smith apple, peeled, cored, and chopped (reserve 3 tablespoons diced apple for the crumb topping)
- 1 cup sugar
- 2 cups all purpose flour
- 2 teaspoons baking soda
- ½ teaspoon plus 2 pinches salt
- 1 tablespoon cinnamon
- 2 large eggs
- 1 cup buttermilk
- ½ stick unsalted butter, melted
- For the crumb topping:
- ⅓ cup light brown sugar
- ¼ cup all purpose flour
- ½ teaspoon ground cinnamon
- 1 tablespoon butter, melted
- 3 tablespoons diced apple
- Preheat oven to 400 degrees. Prepare a baking sheet with muffin cups.
- Whisk together the sugar, flour, baking soda, salt, and cinnamon in a large bowl. Add chopped apples
- Whisk together the eggs, buttermilk, and butter in a small bowl. Gently egg mixture into flour mixture. Do not overmix.
- Fill each muffin cup about ¾ full. Top each muffin cup with the crumb topping (To make crumb topping: Combine all ingredients except apples in a bowl and mix with a fork to create crumbs. Toss in the apples and coat lightly with the flour mixture).
- Bake in the oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the muffins to cool slightly, about five minutes, before removing them from the pan. Transfer to a wire rack to cool.