These easy Apple Cinnamon Chip Crumb Muffins are the perfect fall breakfast or dessert! They are made with browned butter, plenty of cinnamon, and are loaded with shredded apple.
This apple muffin recipe is a new fall favorite in my house. Even my apple hating husband loves these muffins! They are moist and full of cinnamon flavor, and I love how my house smells when I bake these 🙂
Apple Cinnamon Chip Crumb Muffins are an apple cinnamon based muffin made with toasty browned butter, Hershey’s Cinnamon Chips, and a brown sugar crumble.
What you need to make Apple Cinnamon Chip Crumb Muffins
Butter – you’ll need butter for the crumb and the batter. I typically use unsalted butter when I’m baking, but salted will work too!
Brown sugar – I only use brown sugar in this recipe – in the crumb and the muffins.
Flour – All-purpose flour is used in the crumb and muffin batter. Measure your flour by spooning it into the measuring cup and leveling it off so you don’t end up using too much flour!
Cinnamon – plenty of ground cinnamon is used in this recipe.
Nutmeg – I add a dash of nutmeg to the crumb. This ingredient is optional, but I love how nutmeg pairs with cinnamon and apple.
Light olive oil – this makes these muffins extra moist. You can substitute with more butter or coconut oil.
Eggs – large eggs, make sure they are at room temperature before baking!
Vanilla Extract – you know the drill 😉
Sour cream – this ingredient will ensure the muffins stay moist. Make sure it’s room temperature.
Baking powder – used to make the apple muffins rise. My favorite aluminum free baking powder can be purchased here.
Baking soda – another leavening agent. Feel free to substitute with more baking powder if you use baking soda for everything and often find yourself out of it. If you know you know LOL.
Hershey’s Cinnamon Chips – you can find these at most retail stores or buy them here.
Apple – I usually just use what I have on hand. I find that one large apple is plenty, but measure to be sure!
As always, keep scrolling to find the exact measurements and step by step instructions to bake Apple Cinnamon Chip Crumb Muffins.
Have you made them? I’d love to hear what you thought of these muffins in the comments!
Apple Cinnamon Chip Crumb Muffins
Ingredients
Cinnamon Crumb
- ½ cup flour
- ⅓ cup brown sugar lightly packed
- 2 tsp ground cinnamon
- dash of nutmeg optional
- ¼ tsp salt
- ¼ cup butter room temperature
Apple Muffins
- ¼ cup butter
- ¼ cup light olive oil
- ¾ cup brown sugar lightly packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- ½ cup sour cream room temperature
- 2 cups all-purpose flour spooned into the measuring cup and leveled off
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¾ cup Hershey's Cinnamon Chips optional
- 1 large apple of choice, shredded or diced about 1 ½ cups
Instructions
- Start by browning the butter from the apple muffin ingredients so it has time to cool. Melt butter in a saucepan over medium heat. Once melted stir constantly until the butter is medium-dark brown and smells caramel like. Pour into a heat safe bowl to cool.
- To make the crumb, add the flour, brown sugar, salt and spices to a medium bowl and stir to combine. Cut in the softened butter with a fork until it resembles sand and no large clumps of butter remain. Set aside.
- To make the muffins, preheat the oven to 425 ℉. In a large bowl, whisk together the butter, oil, sugar, vanilla extract, eggs and sour cream until well combined. Add the dry ingredients and whisk just until combined. Fold in the cinnamon chips and shredded apple.
- Evenly distribute the batter among 12 lined muffin cups. Top with a generous amount of the crumb topping (if you have leftover crumb, you can top the muffins off with the rest when you turn the oven temperature down.)
- Bake the muffins at 425 ℉ for 7 minutes then reduce the temperature to 350 ℉ and bake for an additional 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before serving warm.
