Cinnamon Spiced Apple Muffins

Crumb topped apple muffins on a wood platter.

Prepare to indulge in these Spiced Apple Muffins, which are perfect for fall! This recipe has the perfect mix of tart and sweet flavors coming together in a baked treat.

Prep Time45

Cook Time24

Total Time1 9

Makes muffins

Recipe from: Deanne Frieders | This Farm Girl Cooks

Ingredients

2 ½ cups flour
2 teaspoons baking powder
1 teaspoons ground cinnamon
1 teaspoons salt
½ teaspoons baking soda
1 cup granulated sugar
¾ cup vegetable oil
½ cup packed brown sugar
2 eggs + 1 yolk
¾ cup 2% milk
⅓ cup sour cream
1 ½ teaspoon vanilla extract
2 ½ cups apples peeled and diced

For the streusel topping

½ cup flour
¼ cup granulated sugar
¼ cup packed brown sugar
1 ½ teaspoon ground cinnamon
¼ teaspoon salt
3 Tablespoons cold butter

Instructions

Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside.
In a small mixing bowl combine the flour, baking powder, cinnamon, salt and baking soda.
In a large mixing bowl combine sugar, vegetable oil and brown sugar and mix until smooth. Add eggs and mix to combine. Add milk, sour cream and vanilla and mix until incorporated, scraping down the sides and underside. Add the flour mixture to the wet ingredients and mix until just combined.
Fold in the diced apples and fold in using a rubber spatula until distributed in the muffin batter.
Scoop the batter into the prepared muffin tin, filling each well about ¾ of the way full. Set aside.
Make the topping: In a small mixing bowl combine flour, sugar, brown sugar, cinnamon and salt. Add in the butter and use a fork to incorporate it until it's crumbly and in the size of peas..
Top each filled, unbaked muffin with 1 Tablespoon of the streusel topping. Place into the preheated oven on the middle rack. Bake for 24-26 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove from the oven and place into a wire cooling rack to cool. Once the
muffins are cool enough to touch, remove them from the tin.

Farm Girl Tips

Tips:

When lining the pan, space out the liners to where they are in every other cavity.
Spacing out the muffins will help them rise while baking, resulting in fuller, more
rounded tops.
Once the flour mixture is added, be careful not to overmix. Overmixing can cause the gluten to overdevelop, resulting in crumbly muffins.

Storage: Muffins may be stored in an airtight container or baggie for up to 3 days.

Substitutions: Plain or greek yogurt may be used instead of sour cream.

Nutrition