Apple Crumble Muffins |

Happy Spring, sisters! I’m so excited for warmer weather, sunny days and more time in the kitchen in the evenings. The snow, ice and chilly temps are no longer welcome around here!

To celebrate, I made a batch of these warm Apple Crumble Muffins. Perfectly spicy and sweet, they take less than an hour to bake up and you can enjoy them for breakfast, afternoon snacks or even a light dessert!

Apple Crumble Muffins |

Apple Crumble Muffins

1/4 c all-purpose flour
1/4 c brown sugar
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp Kosher salt
4 tbsp unsalted butter, cold and cut into chunks

4 tbsp unsalted butter, melted and cooled
1 large egg
1/2 c brown sugar
1 c organic cinnamon applesauce, heaping
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp Kosher salt
1/2 c all-purpose flour
1/2 c whole-wheat flour

Preheat oven to 350 degrees F and line a standard muffin tin with 12 paper liners. For the crumble, combine flour, sugar, cinnamon, nutmeg and salt in a small bowl. Using a pastry blender or a fork, cut the chunks of butter into the flour mixture until the butter pieces are about the size of peas. Set aside.

For the muffins, whisk together the melted butter, egg, brown sugar and applesauce until combined. In a separate bowl, whisk together the dry ingredients until combined, then gradually add them to the wet ingredients using a spatula. Mix until just combined.

Using an ice cream scoop or a 1/4 cup measure, evenly divide the muffin batter into the prepared liners. Sprinkle the batter with the crumble mixture, pressing in gently. Bake for 20 minutes or until golden brown.

Apple Crumble Muffins |


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