A+ Apple Cinnamon Muffins

A+ Apple Cinnamon Muffins

Summer is slowing down, and school starts in just a few days! I’m always surprised how fast it sneaks up on me, especially since August feels like the thick of summer with the heat here in Florida. But with school starting, I can feel the fall baking season is just around the corner, and with that will come cooler weather. To celebrate, I’m making these delicious bakery-style apple muffins with a cinnamon sugar crumble to start those early morning school days with a freshly baked warm hug. I typically use traditional cupcake liners for all my muffin and cupcake baking needs, but I thought I’d give the parchment paper squares a try, and what a difference such a small swap made. They are so easy to unfold after baking and elevate the bakery-style look. I highly recommend! You can find the ones I use here and if you need a jumbo muffin tray, I like this one.

Apple Crumble Bakery Style Muffins Recipe
makes: 6 jumbo muffins

Muffin Ingredients:

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 2 tsp vanilla extract
• 1/4 cup milk, room temperature
• 2 cups apples, peeled & diced

Crumble Ingredients:

• 1 tbsp granulated sugar
• 1/3 cup packed brown sugar
• 1 tsp ground cinnamon
• 2/3 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 6 small cinnamon sticks for garnish (optional)

Directions:

1. Preheat oven to 425°F and prepare a 6-cavity muffin pan with nonstick liners. Set aside.
2. From the muffin ingredients, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
3. Using a stand mixer fitted with a paddle attachment, whip the butter and sugars together on high speed until creamy. Add the eggs, sour cream, and vanilla extract, and continue to mix until combined. Add the bowl of dry ingredients and milk to the wet ingredients and mix until a smooth batter forms. Stir in the apples and set aside.
4. In a medium mixing bowl, combine the crumble topping ingredients. Stir together the sugars, flour, and cinnamon. Stir in the melted butter, and then gently mix with your fingers just until a crumble forms. Set topping aside.
5. Fill the muffin liners equally and fully with muffin batter. Top with the crumble and gently press down on the tops to pack down the crumble.
6. Bake at 425°F for 5 minutes, reduce the oven temperature to 350°F, and continue baking for an additional 20-25 minutes or until a toothpick can be inserted into the middle of a muffin and come out clean. Let cool on the counter before removing from the muffin tin and adding the cinnamon sticks as an apple stem-style garnish.

Apple Crumble Muffins

Jumbo, bakery-style apple cinnamon muffins with a crumble top. Perfect for back to school breakfast garnished with a cinnamon stick stem.

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Ingredients

  

Muffin Ingredients

• 1 3/4 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup unsalted butter softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs room temperature
• 1/2 cup sour cream room temperature
• 2 tsp vanilla extract
• 1/4 cup milk room temperature
• 2 cups apples peeled & diced

Crumble Ingredients

• 1 tbsp granulated sugar
• 1/3 cup packed brown sugar
• 1 tsp ground cinnamon
• 2/3 cup all-purpose flour
• 1/4 cup unsalted butter melted
• 6 small cinnamon sticks for garnish optional

Instructions

 

• Preheat oven to 425°F and prepare a 6-cavity muffin pan with nonstick liners. Set aside.
• From the muffin ingredients, whisk together the flour, baking powder, baking soda, cinnamon, and salt in a large bowl. Set aside.
• Using a stand mixer fitted with a paddle attachment, whip the butter and sugars together on high speed until creamy. Add the eggs, sour cream, and vanilla extract, and continue to mix until combined. Add the bowl of dry ingredients and milk to the wet ingredients and mix until a smooth batter forms. Stir in the apples and set aside.
• In a medium mixing bowl, combine the crumble topping ingredients. Stir together the sugars, flour, and cinnamon. Stir in the melted butter, and then gently mix with your fingers just until a crumble forms. Set topping aside.
• Fill the muffin liners equally and fully with muffin batter. Top with the crumble and gently press down on the tops to pack down the crumble.
• Bake at 425°F for 5 minutes, reduce the oven temperature to 350°F, and continue baking for an additional 20-25 minutes or until a toothpick can be inserted into the middle of a muffin and come out clean. Let cool on the counter before removing from the muffin tin and adding the cinnamon sticks as an apple stem-style garnish.