The Best Apple Crumb Muffins

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So, these were good. Like, completely respectable. That being said, they aren't the best, but they are a good base. The batter looked WAY too thick, so I didn't put the rest of the flour mixture in, and I had already gone scant on measuring it out. I think this could be tweaked a bit to make them really quite good. The recipe came from bakerbynature.com


  Best Apple Crumb Muffins

For the Crumb Topping: I did the Bouchon Bakery streusel from the Blueberry Muffin recipe (next time, I would add a bit of cinnamon to the streusel)

  • 1/2 cup (57g/2 ounces) all-purpose flour
  • 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
  • 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Muffins:

  • 3 cups (361g/12 and 3/4 ounces) all-purpose flour I would start with 2 cups
  • 3 teaspoons baking powder
  • 2 teaspoons apple pie spice I did 1 tsp. cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, 1/4 tsp allspice, and 1/8 tsp. ginger
  • 1/2 teaspoon salt
  • 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
  • 1 cup (198g/7 ounces) granulated sugar I did 3 Tbs.
  • 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (113g/4 ounces) buttermilk
  • 1/2 cup (113g/4 ounces) full-fat sour cream
  • 2 medium-sized apples, peeled, cored, and finely chopped I would chop mine into smaller bits, more like the size of a big corn kernel
  • Honey, for serving, optional





Essentially, you beat the butter and the sugar until fluffy, add eggs one at a time (make sure they are room temperature). Add in the sour cream, vanilla, and buttermilk, and then the dry ingredients. Fold in apples.

I baked mine at 425 for 5 minutes and 350 for 15-17 ish minutes, and they were not brown enough on top. I would do 425 for 5 minutes and then 400 until they are done. This makes 12 regular sized muffins, but the batter goes all the way to the top.

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