While we don’t make muffins too often, every time we do we end up kicking ourselves, wondering why on earth we don’t make them more frequently – they’re so good! One of our very favorite muffin recipes is one we got from our Grandma, a sticky apple crumb muffin that that takes things above and beyond. Juicy bites of apple peppered throughout, hits of cinnamon and nutmeg that make us feel like we’re really taking advantage of the best fall flavors, plus a truly impressive muffin top.
Some people will say to only fill your muffin mold two thirds of the way up…but not Grandma. She was a proponent of filling that tin up almost to the top, so that you get a massive muffin top that’s covered in a rich brown sugar crumb topping. Yummm. While you can tweak the spices in your muffins to cater to your preference, we love a good heaping pile of cinnamon in there to really complement the apples and give a round depth of flavor to the muffins themselves. You guys, make these this weekend and see if you don’t just want to make them every following weekend as well.
Grandma’s Apple Muffins
- 1 3/4 cup all-purpose flour
- 3/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup whole milk
- 2-3 apples, peeled and diced
- 2/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cubed
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- Preheat oven to 375º F and line a standard muffin pan with 12 cupcake liners.
- In a large bowl, whisk together flour, sugar, salt, baking powder and cinnamon, then beat in vegetable oil, egg and milk until fully incorporated.
- Gently fold in apples, then carefully spoon batter into cupcake molds, filling them 3/4 full.
- In a medium bowl, whisk together brown sugar, flour, cinnamon and nutmeg, then cut in cubed butter until mixture has the same, even consistency.
- Sprinkle brown sugar mixture over muffins and place muffin tin in oven.
- Bake for 20-25 minutes, or until toothpick inserted in center comes out mostly free of crumbs.
- Remove from oven and let cool 15 minutes. Enjoy!
Recipe adapted from Erren's Kitchen