Moist Apple Crumb Muffins are the perfect breakfast during fall. The muffins are super moist because of applesauce in the recipe. The addition of cinnamon and nutmeg makes them a fall favorite!
I love how everything is so seasonal in US. Like the blogging world is full of peaches and berries in summer and then everyone goes crazy with apples and pumpkins in fall and then with mint during the holidays. It’s like you are supposed to bake and cook with certain things during specific months. I find it really fun and interesting. Ever since I have been in US, I really look forward to the season change. It’s so exciting especially from a foodie point of view. I love summer but I have been so excited for fall just because I get to bake with apples and pumpkin and all the warm spices.
Apples are one of my favorite fruits and that’s because a) I love to eat them for a snack and b) I love to bake with them. I made these apple crumb muffins the other day when I got a big box of apples from Costco. Sometimes I wonder if I buy these big boxes of fruits only to bake with them!
These apple crumb muffins turned out super moist thanks to the addition of applesauce in the recipe. Have you guys baked with applesauce? Trust me, it’s amazing in baked goods. It adds a lot of moistness to the final product minus the fat! It’s a great way to cut down on the fat in a recipe, just replace some with applesauce and if you are making apple muffins then you obviously need to use it.
It’s super simple to make these apple crumb muffins. You start with mixing together the flour with the spices. I used 50% all purpose and 50% whole wheat flour in this recipe. I usually do this when I bake muffins to snack on, just makes them little healthier. You can very well use 100% all purpose flour. I added cinnamon and nutmeg to the batter and you cannot afford to miss these when you baking with apples. In fact I added cinnamon to the crumb topping as well because there can never be enough of cinnamon and apples together!
And then you mix the wet ingredients together till combined and transfer the wet ingredients to the dry. Fold in apples and pecans and your muffin batter is ready to be baked. And of course you need to top the muffins with the crumb topping before you bake them, that is a must!
I baked these muffins using the same method that I usually do for all my muffins – bake initially for 5 minutes at high temperature and then bake till done at a lower temperature. The initial burst of temperature causes the muffin batter to rise and you get the perfect dome shaped muffins. These apple crumb muffins are lightly sweetened, smell amazing and are really delicious. So enjoy your cool fall morning with a cup of coffee and these apple crumb muffins!
If you love Apple and Cinnamon as much as me, then don’t forget to check out these Apple Cinnamon Crepes.
* These muffins took a little longer to bake since I used whole wheat flour in the recipe. If you use 100% all purpose flour, these will take 2-3 minutes less to bake.
* I added little more flour to the crumb topping and hence my crumb was all over the place. You can add little less flour to make it more coarse.
Apple Crumb Muffins
- ⅓ cup light brown sugar
- ¾ teaspoon cinnamon powder
- 5 tablespoons flour
- 2.5 tablespoons unsalted butter melted
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon cinnamon powder
- ⅓ teaspoon nutmeg powder
- 1.5 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup granulated white sugar
- ¼ cup + 2 tablespoons light brown sugar
- ⅓ cup salted butter melted
- 2 eggs large, at room temperature
- 2 teaspoons vanilla extract
- ¾ cup + 1 tablespoon unsweetened apple sauce
- 1¾ cup chopped apples [from 2 medium apples]
- ½ cup chopped pecans
- Make the crumb topping by whisking together brown sugar, cinnamon powder and flour in a bowl.
- Add melted butter to it and mix till mixture resemble crumbs. Set aside.
- Spray a 12 count muffin pan with non-stick spray and set aside.
- Peel and chop the apples into small cubes. Set aside.
- In a bowl whisk together both the flours, both the sugars, cinnamon powder, nutmeg powder, baking powder and baking soda.
- In another bowl, whisk together melted butter and unsweetened apple sauce. Mix till well combined.
- Add vanilla extract and eggs and mix till well combined.
- Add wet ingredients to the dry and mix till combined.
- Do not over-mix the batter, few pockets of flour is totally fine. The batter will be very thick.
- Fold in the chopped apples and pecans.
- Transfer batter to the prepared muffin pan and fill the 12 muffins pans with the batter all the way to the top.
- Sprinkle the crumb topping evenly on top of the muffins.
- Bake the muffins at 425 F degrees for 5 minutes and then reduce the temperature to 350 F degrees (with the muffins inside the oven) and bake for additional 15-17 minutes or till a toothpick inserted in the center comes out clean.
- Transfer the muffins on to a wire rack to cool completely.
Apple Crumb Muffins