Apple Muffins with Crumb Topping

Apple muffins stacked with a bite taken out of one.

Apple Muffins with Crumb Topping

Delicious Apple Muffins with crumb topping are soft and tender with small bits of grated fresh apple, applesauce and plenty of warm spices. They're topped with a buttery brown sugar crumble for the perfect fall breakfast or snack!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 168

Author Kim

Ingredients

Crumb topping

1/4 cup all-purpose flour can sub with Kodiak Cakes Pancake Mix
1/4 cup brown sugar light or dark
1 tablespoon butter
1/2 teaspoon cinnamon
pinch salt

Muffins

1/2 cup unsweetened almond milk or other preferred milk
1/2 teaspoon apple cider vinegar white vinegar or lemon juice works
2 large eggs
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour can sub with Kodiak Cakes Pancake Mix
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon allspice optional
1/8 teaspoon cloves optional
1/2 teaspoon salt
1/2 cup grated apple (from one small apple) I like to use Honeycrisp, gala, pink lady or fuji apples

Instructions

In a small bowl, combine all crumb topping ingredients and set aside.
Preheat oven to 425℉ and spray a 12 cup muffin pan with cooking spray or use muffin liners and spray them with a bit of cooking spray to prevent any sticking; set aside.
In a small bowl, combine milk & vinegar; set aside.
In a medium bowl, beat eggs and then stir in applesauce, sugar, vanilla and the almond milk/vinegar mixture.
In a separate large bowl, combine flour, baking powder, cinnamon, allspice, cloves and salt. Toss in the grated apple.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Do NOT overmix. The batter will be thick. Divide the batter evenly between the 12 muffin cups.
Top each muffin evenly with the crumble topping and bake muffins for 4 mins at 425℉ then immediately lower oven temperature to 375℉ and bake for 10-11 mins more, or until a toothpick inserted in the center comes out clean.
Remove and allow to cool for a few minutes before removing the muffins from the pan. Use a butter knife around the edges, as needed, to lift the muffins out after about 5-10 minutes. Place on a cooling rack to cool completely.

Notes

*Don't worry about adding in too much moisture from the grated apple. No need to drain or squeeze out excess water.

Alternative to all-purpose flour: You can use almost any type of Kodiak Cakes Pancake Mix instead of flour in this recipe, even for the crumb topping. For these apple muffins, I would suggest using the buttermilk or cinnamon oat mix.
Make them gluten free: Simply use an all-purpose 1:1 gluten free flour in place of the regular flour.
Spices: If you don't happen to have allspice and/or cloves, simply leave them out and maybe use a little extra ground cinnamon. Feel free to also add in a dash of nutmeg and/or ginger, which are common fall spices.
Add nuts: The addition of chopped walnuts or pecans will give these a wonderful nutty flavor and crunchy texture. You can add 1/2 to 1 cup.
Add a glaze: For extra decadence, make a glaze by mixing 1/4 cup powdered sugar with 1 to 2 teaspoons milk. Mix until smooth and drizzle over the cooled muffins.
Storing: Place the apple muffins in an airtight container at room temperature for up to 2 days, then I recommend storing them in the refrigerator for up to 1 week.
Freezing: To freeze, wrap the muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat them for 30-45 seconds in the microwave or simply thaw them at room temperature.

Nutrition