Recipe originally posted on March 3, 2012
Happy Friday everyone! Seriously, this week flew by. I’m off to my home town after work today for a little St. Patrick’s Day themed Stag and Doe. Muffins on the road seemed like a good idea, and so I made some!
An oldie, but a goodie. These muffins are the ones that I keep coming back to. Whether you’ve got apples, pears or rhubarb, a good fruit muffin with a crumble top makes mornings brighter. Fact.
I first made these muffins back in March 2012, and since then, have made them numerous times. I figured that it was time to update the photos and re-write the recipe so here we are!! Crumble topped muffins for you and me. *insert the 2 girls holding hands emoji here*
The base of these muffins is simple: a buttermilk muffin batter with chopped apples and added cinnamon. These are super moist and that buttery crumble top is THE BOMB!
And these freeze PERFECTLY too. Ugh. If you didn’t see these before, here they are 🙂
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp Kosher salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup packed brown sugar
- 5 tbsp unsalted butter, melted and cooled
- 1 tsp pure vanilla extract
- 3 medium apples, peeled, cored and chopped*
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup rolled oats
- 1 tsp ground cinnamon
- 3 tbsp unsalted butter, melted
- Preheat the oven to 400 degrees F. Grease and flour a muffin tin or line it with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, ground cinnamon, baking soda and salt.
- In another bowl, whisk together the eggs, buttermilk, brown sugar, cooled melted butter, and vanilla extract.
- Add the dry ingredients to the wet ingredients and and stir until just combined, making sure not to overmix. Fold in the chopped apples and mix until they are evenly distributed.
- Use a large scoop to fill each muffin well, filling the cups to the top.
- For the topping, in a small bowl, stir together the brown sugar, flour, rolled oats, and cinnamon with a fork. Drizzle in the melted butter, mixing until well blended. Sprinkle this over the tops of the muffins.
- Bake until a toothpick inserted in the muffins comes out clean, about 17-20 minutes.
- Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.
*In this recipe I used granny smith apples, but other great baking apples include: empire, gala, braeburn, honey crisp, pink lady, cortland, or fuji.
These muffins last in an air-tight container for up to a week on the counter, or for longer storage, you can place them in a freezer bag and freeze for up to 6 months!