Muffins That’ll Make You Question Your Life Choices (In a Good Way)

Okay, so do you ever just look at a muffin and think, “Why am I not eating these every day?” Like, I get it, they’re just muffins, but these Apple Crumble Muffins are a whole vibe. Seriously, if I could marry a muffin, it’d be this one.

So, let’s dive into what’s basically heaven in a muffin tin. You ready?

Okay, Let’s Talk Ingredients

Alright, here’s the grocery list—grab your bag and let’s hit the store! You’re gonna need:

– ¾ cup of all-purpose flour (yep, the usual stuff)
– ¼ cup packed light brown sugar (don’t skimp on this, trust me)
– 2 Tablespoons granulated sugar (just to balance things out)
– 1 teaspoon ground cinnamon (totally optional, but c’mon, it’s fall in a jar)
– 4 Tablespoons melted unsalted butter (it’s like liquid gold)
– 2 cups more of all-purpose flour (yes, more! we’re doing this!)
– 1 Tablespoon ground cinnamon (see above)
– ½ teaspoon ground nutmeg (optional but…why not?)
– 1 ½ teaspoons baking powder (for that lift!)
– ½ teaspoon salt (don’t skip this, it makes a difference)
– ½ cup packed light brown sugar (again, we love a good sugar moment)
– ¼ cup granulated sugar (more sweetness!)
– ½ cup unsalted butter (room temp, and let’s be real, who doesn’t love butter?)
– ¼ cup sour cream (or Greek yogurt if you’re feeling fancy)
– 2 large eggs (room temp, please!)
– 1 teaspoon pure vanilla extract (because why not?)
– ½ cup milk (room temp — notice a theme here?)
– 1 ½ cups diced apples (Granny Smith or Honeycrisp are my faves)

Got all that? Awesome.

So Here’s Why I Make This Constantly

Okay, real talk—these muffins are special for me. I remember the first time I whipped them up, it was a gloomy Sunday, and I was *not* in the mood to do anything. But then I found this recipe tucked away in my recipe box (you know, the one filled with splatters and crumpled paper). I decided to go for it, blasting my favorite tunes, and before I knew it, the whole house smelled like a cozy fall day.

I took the first bite and, OMG, I was like, “Why have I not been making these every week??” I shared them with my neighbor (who also needed a pick-me-up) and we sat on my porch eating muffins and chatting like old friends. It was such a small moment but one of those that just sticks with you. So now, every time I make these, I think of that day and it warms my heart (and my tummy!).

The One Trick That Changes Everything

Alright, here’s the secret: Don’t overmix the batter! Seriously. Just mix until you don’t see flour. Lumpy is good! It gives you those dreamy, soft muffins. Then, when you fold in those apples, it’s like adding little treasures throughout. Just don’t go all crazy with the mixing part!

Don’t Mess This Up (My Top Tips)

So, let’s save you from my rookie mistakes, shall we?

1. Room temp ingredients: This is key. Cold eggs and butter? No thanks.
2. Overfilling: Fill them about ¾ full. If you go too high, you’ll have muffin tops taking over the world (and your oven).
3. Crumble it right: Use all of it! Seriously, don’t be stingy. Muffins need that crunchy topping!
4. Check early: Bake for 20 min but really, start checking around 18. No one wants dry muffins!

How to Keep Them From Disappearing (Or, How to Store Them)

Once these babies cool, they’re best the same day, but I get it—they might disappear faster than you can say “Apple Crumble Muffins.” If you have leftovers (which, let’s be honest, is unlikely), just toss them in an airtight container. They’ll hang out in the fridge for about 3-4 days, but I doubt they’ll last that long!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with this, you might also wanna try my Banana Bread (it’s a classic, trust me) or my Chocolate Chip Cookie Skillet—because who doesn’t love cookies that are baked in a skillet??

So, what’s your go-to muffin flavor? Let’s chat! 🍏🥳

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Apple Crumble Muffins

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Indulge in the delightful taste of Apple Crumble Muffins, where tender, spiced muffins meet a crunchy brown sugar topping. Perfect for breakfast or as a snack, these muffins are generously filled with juicy apples and aromatic cinnamon. With just 25 minutes from start to finish, you’ll have a warm batch of homemade goodness ready to enjoy!

• Author: XXXXX
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: Makes 12 muffins 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 ¾ cups all-purpose flour (350 g)
• ½ cup packed light brown sugar (100 g)
• ¼ cup granulated sugar (50 g)
• 3 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg (optional)
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter (113 g) – melted and room temperature
• ¼ cup sour cream or Greek yogurt (60 g) – room temperature
• 2 large eggs – room temperature
• 1 teaspoon pure vanilla extract
• ½ cup milk (120 ml) – room temperature
• 1 ½ cups diced apples (200 g) – Granny Smith or Honeycrisp

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Instructions

1. Preheat the oven to 400°F (200°C). Line a muffin tin with paper liners.
2. In a bowl, mix together flour, brown sugar, granulated sugar, and cinnamon for the crumble. Add melted butter and stir until clumps form; set aside.
3. In another bowl, whisk together flour, baking powder, salt, and cinnamon.
4. Using an electric mixer, beat brown sugar, granulated sugar, and butter until fluffy. Add eggs, sour cream, and vanilla; mix well.
5. Gradually add the flour mixture, alternating with milk until just combined. Fold in diced apples gently.
6. Fill muffin cups three-quarters full with batter and top generously with crumble mixture.
7. Bake for 20 minutes or until a toothpick inserted comes out clean. Allow cooling for a few minutes before transferring to a wire rack.

Nutrition

• Serving Size: 1 muffin (90g)
• Calories: 318
• Sugar: 22g
• Sodium: 222mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 61mg