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Apple Cinnamon Chip Crumb Muffins

Moist apple muffins loaded with cinnamon flavor and shredded apple.
Print Recipe
Prep Time:20 minutes
Cook Time:20 minutes
Servings: 12 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.

Notes

Store in an airtight container at room temperature up to 4 days.