Description
Enjoy the perfect Fall Breakfast with these Apple Crisp Muffins, featuring a delightful blend of warm apples, cinnamon, and a crumbly topping.
Ingredients
Scale
- 1/2 cup all purpose flour
- 3 Tbsp unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1/4 tsp apple pie spice
- 2 cups all purpose flour
- 3/4 cup brown sugar, packed
- 1 1/2 tsp apple pie spice
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk
- 2 tsp vanilla extract
- 2 medium apples, peeled and cut into small dice (about 2 cups)
Instructions
- Preheat your oven to 350°F. Butter a 12-cup muffin tin or line with muffin liners.
- In a medium bowl, blend the softened butter into the flour, brown sugar, and apple pie spice until crumbly. Set aside.
- In a large bowl, whisk together the flour, brown sugar, apple pie spice, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients, adding the chopped apples, and fold together gently until just combined.
- Fill the muffin cups nearly to the brim. Sprinkle the crisp topping over each.
- Bake for approximately 25 minutes until golden and a toothpick comes out clean.
- Let cool for 10 minutes in the tin, then transfer to a cooling rack. Serve warm.
Notes
- Select tart apples like Granny Smith for a balanced flavor.
- Avoid over-mixing the batter for a fluffy texture.
- Optionally, add nuts or extra spices for variation.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
Keywords: apple crisp muffins, apple muffins, fall breakfast, cinnamon muffins