Apple Crumble Muffins are to die for with a sweet combination of apples, cinnamon, nutmeg, and brown sugar.
It’s already starting to warm up here in Arizona. Yesterday’s high was in the 70’s. Weirdly enough, the warmer weather has me lusting for crisp Autumn air and the smell of apples and cinnamon. That’s where these muffins came in. It doesn’t matter if apples aren’t the freshest at your market right now because this recipes calls for applesauce. It also calls for lots of cinnamon and nutmeg. Mmm. Who needs candles when you’ve got apple crumble muffins?
Taste: The combination of apples, cinnamon, nutmeg, and brown sugar is to die for. So satisfyingly warm and complimentary.
Texture: Lovely soft muffins with a crisp, crumbly topping. Much like apple crisp in the form of a muffin.
Ease: Pretty easy and can be made without any real preparation since the butter doesn’t have to be brought down to room temperature.
Appearance: Crumbly and cute.
Pros: Fairly healthy, easy, and makes your house smell like love.
Cons: None that I could think of.
Would I make this again? I think I might try this recipe with all whole wheat flour.
How to make Apple Crumble Muffins
Yield: A dozen
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon salt
- 2 oz butter, cold and cut into chunks
- 2 oz butter, melted and cooled
- 1 large egg
- 1/2 cup brown sugar
- 1 heaping cup plain apple sauce (no sugar added)
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour (or whole wheat flour)
Line a standard muffin tin with 12 paper liners. Preheat oven to 350 degrees F.
For the crumble combine flour, sugar, cinnamon, nutmeg and salt in a small bowl. Using a pastry blender or a fork, cut the chunks of butter into the flour mixture until the butter pieces are about the size of peas. Set aside.
For the muffins whisk the melted butter, egg, brown sugar, and applesauce to combine. Add the remaining dry ingredients using a rubber spatula and mix until just combined.
Using a spring-loaded ice cream scoop or a spoon, divide the muffin batter into the prepared muffin tin. Sprinkle the batter with the crumble mixture evenly, pressing in gently. Bake for 20 minutes, or until golden brown.
Adapted from Kayotic Kitchen
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