Apple Crumb Muffins

Apple Crumb Muffins

I had a dream last night that I ate a whole batch of muffins and 20 some odd doughnuts in one sitting and it was magical. I think I woke up with indigestion. I want that to be my recurring dream instead of my latest one where I’m a K-Pop superstar. I cannot confirm or deny whether or not these Apple Crumb Muffins were the star of that particular dream, but one can only hope. They are pretty fantastic. So fantastic that it would not be abnormal if you were to break into a muffin-related rendition of Abba’s ‘Money, Money, Money’ when you take a bite of one of these. Yummy, yummy, yummy. In my tummy. It’s a muffin world. God, forget I ever said that. These muffins are studded with bits of Granny Smith apples and topped with a crumbly brown sugar, cinnamon, and rolled oat streusel.

Apple Crumb Muffins
Prep time
Cook time
Total time
Tender buttermilk muffins baked with apples and a brown sugar-oat crumble.
Yield: Makes 18 muffins
  • 1 stick unsalted butter, melted
  • 1 cup packed brown sugar
  • ¾ cup all-purpose flour
  • ¼ cup rolled oats
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon kosher salt
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1½ cups packed brown sugar
  • ⅔ cup vegetable oil
  • 1 large egg
  • 1 cup sour cream
  • 1 teaspoon pure vanilla extract
  • 3 Granny Smith apples, peeled, cored, and diced
  1. Stir together the butter, brown sugar, flour, oats, cinnamon and salt in a small bowl to combine. Set aside.
  1. Preheat the oven to 325°F. Line two standard-size 12-count muffin tins with paper liners.
  2. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  3. Beat the brown sugar and vegetable oil in the bowl of an electric mixer on medium speed for about 2 minutes, until light and fluffy. Add the egg, sour cream, and vanilla extract and mix until well combined. With the mixer on low speed, add the flour mixture in three additions, blending until just combined. Fold in the apples.
  4. Using an ice cream scoop, scoop the batter into the 18 muffin cups. Distribute the topping evenly over the batter. Bake for about 30 minutes, until a cake tester inserted in the center comes out clean and the top is golden brown. Remove from the oven and let muffins cool in the pan for 10 minutes. Transfer the muffins to a wire rack and let them cool completely.




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