Easy Cinnamon Apple Crisp Muffin Recipe
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This easy cinnamon apple crisp muffin recipe is offers all those cozy fall vibes in single muffin. They are packed with softened cinnamon apples, and topped with an oat crumble, making this muffin taste like an warm apple crisp. They moist, lightly sweetened and have been well-tested. All you need is handful of ingredients, and about 35 minutes to make these fall forward cinnamon apple muffins!
I have to be honest, this recipe went through more trial runs that I had anticipated. But I wanted the muffins to be just how I had envisioned them! And I knew when the I had hit the mark with these apple crisp muffins. They are light, moist, and flavorful. Perfect treat for the whole family to enjoy this fall! And as with the majority my baking recipes, perfect with a cup of coffee!
If you love fall baking, check out some of my other favorite apple recipes, such as my cinnamon apple bread or healthy oatmeal apple bread.
Why you will love this easy cinnamon apple crisp muffin recipe
Seasonal Ingredients: Baking with seasonal ingredients not only helps you rotate through new recipes to keep things interesting, but also allows you to bake with the best quality ingredients. Apples are in season in peak season September through October, making this the perfect time to bake these apple crisp muffins. However, apples are easy to find year-around, so you can whip these up anytime you have a craving!
Flavorful: The sauteed apples with the warm cinnamon, vanilla batter, and cinnamon crisp topping creates for a cozy muffin that has so much flavor in each bite! And I can confirm, a little bit of butter on a warm apple muffin is just *chefs kiss*
Softened apples: The softened apples with the honey and cinnamon really help give the muffins that apple crisp vibe. It a must for this recipe, and helps ensure that you do not get hard bites of apple. Plus, when you fold in the apples, you will also add all the gooey goodness from the butter and cinnamon. So GOOD!
Ingredients you will need
All-Purpose Flour: No fancy flours needed. Just all-purpose flour is used to make the batter and in the crisp topping. If you need to make this recipe gluten-free, use a 1:1 gluten-free flour.
Salt: Enhances the flavors.
Baking Powder and Soda: The leavening agents used to help the muffins have a beautiful rise.
Apple Sauce: Adds to flavor, moisture and helps reduce how much oil you will need to add to the muffins without sacrificing on moisture.
Eggs: Adds structure of the muffins.
Honey or Maple Syrup: Lightly sweetness the muffins. Honey is also used to sauté the apples.
Milk: Adds to the moisture.
Greek Yogurt: Boost the moisture and protein in the muffins. You can swap for sour cream if needed or plain yogurt.
Oil: Another layer of moisture to these muffins.
Vanilla Extract: Adds to the flavor of the muffin batter.
Apples: Diced apples will be sauteed down so they soft and flavorful. You will need 1-2 apples.
Butter: Melted butter is added to the crisp topping for the apple muffins and the apples are sauteed in butter.
Cinnamon: Cinnamon makes these apple muffins cozy and taste like fall! It is used with the apples and the crips topping.
Nutmeg: Nutmeg is added to the sautéed apples to add another layer of warm spices.
Brown Sugar: Brown sugar is added to the oat crisp topping.
Old Fashioned Rolled Oats: Rolled oats give these muffins that apple crisp vibes. It adds flavor and texture that makes these apple muffins really stand out!
What type of apples to use?
You can use your favorite apple for this sweet toast! But here are some apples that I recommend to use.
Honeycrisp: One of my favorites choices for this apple toast. It has a nice balance between sweet and tart.
Pink Lady: This apple has a crisp texture, and falls on the tarter side but still has a nice touch of sweetness.
Gala: This apple is on the sweeter side and has a crisp texture.
Golden Delicious: This tart and lightly sweet apple has a mild flavor.
Ambrosia: This juicy apple is sweet and crisp.
Expert Tips
- Be sure to let the apples cool a little before folding into the batter. You can do this by starting with the apples first and once they are cooked, move on to the batter and oat streusel. The apples should be cool enough to fold in once the batter is made.
- Let the batter rest for about 10 or 15 minutes before adding the apples and baking. This will create fluffier and moister muffin because the the starches will hydrate. You will notice that the batter will thicken and appear fluffier after resting. Resting can also help create taller muffin tops, giving a more bakery style muffin look.
- Be careful not to overmix your muffin batter! Overmixing can cause dense muffins, which no one wants.
- Baking time can vary so start low and check on the muffins. Pull them from the oven just as the batter sets. A toothpick will come out clean when done.
- You can store the muffins in a air tight container for about 2-3 days at room temperature. Or in the fridge for about 4 days.
If you give this easy cinnamon apple crisp muffin recipe a try, let me know your thoughts in the comments below.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love these apple crisp muffins as much as we do!
Easy Cinnamon Apple Crisp Muffins.
Ingredients
Batter:
- 2 C. All-Purpose Flour
- 1/2 tsp. Salt
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 1/2 C. Honey or maple syrup
- 1/3 C. Oil (such as avocado, canola or vegetable oil)
- 1/4 C. Applesauce (unsweetened)
- 2 eggs
- 1/3 C. Milk
- 1/2 C. Greek yogurt
- 1 tsp. Vanilla extract
Cinnamon Apples:
- 1 C. Apple (peeled and diced into bite size pieces)
- 1 Tbsp. Honey
- 2 Tbsp. Butter
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
Oat Crisp Topping:
- 5 Tbsp. Butter (unsalted and melted)
- 1/3 C. Brown sugar
- 1/4 C. All-purpose flour
- 3/4 C. Old fashioned rolled oats
- 1/2 Tbsp. Cinnamon
- Pinch of salt
Instructions
- Preheat oven to 415 degrees F.
- Start by preparing the apples by adding the butter to a skillet over medium heat. Once melted, add the peeled and diced apples, honey, cinnamon and nutmeg. Sauté for 5-8 minutes, stirring frequently, until the apples have softened. Remove from heat and let cool while you prepare the batter and oat crisp topping.
- To make the batter, combine the flour, salt, baking powder and baking soda together in a medium bowl. Stir together and set aside.
- In a separate large bowl, add the eggs, honey, milk, Greek Yogurt, vanilla extract, oil and applesauce. Whisk or beat together until fully combined. Add the dry ingredients into the wet and stir until just combined. Let the batter rest for about 10 minutes if possible.
- To make the oat crisp topping, and the brown sugar, all-purpose flour, rolled oats, cinnamon and pinch of salt together in a medium bowl. Stir together. Pour over the melted butter and mix until fully combined.
- Once the apples are cool, fold them into the batter. Line a 12 tin muffin pan. Divide the muffin batter into the 12 muffin tins equally. Top each muffin with the oat crisp topping.
- Bake for 5 minutes at 415 degrees F. Then reduce the heat to 375 degrees F and bake an additional 10-13 minutes or until the muffins are set and a tooth pick comes out clean when inserted into the center of a muffin.
- Let cool slightly and enjoy!
Video
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Categories:
Brunch Recipes, Desserts, Fall Breakfast Recipes, Muffins, Seasonal Recipes, Sweet Breakfast Recipes,
