This super Crunchy Topped Apple Muffin Recipe is not only super easy and fast but one of the best muffins around. The key to these wonders is lots of apples and a really crunchy sugar topping that isn't exactly a crumb but a close cousin you're sure to love.
This apple muffin is one that was in the original post Fall Muffins that included the The Really Easy Pumpkin Muffin, Cranberry Muffins and this Apple Muffin. I tweeked this recipe just a bit and it is one of the best muffins I make. The crunchy sugar topping is worth the entire muffin. And, to make it even more attractive, the muffin, with the sugar topping can be frozen. The topping remains as crisp and crunchy as when it came from the oven.
Other muffins you might enjoy are: Double Chocolate Truffled Muffins, Cranberry Orange Muffins and the Blueberry Crumb Muffins.
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Why You'll Love this Apple Muffin Recipe
- It's not only super fast - it's super easy and super delicious.
- No more cutting apples into small dice. Just throw the apple chunks in a food processor, pulse a couple of times and they're ready. For more tips on using the food processor see my post Food Processor Tips When Baking.
- The sugar topping consists of two ingredients mixed with a fork.
- It's not the usual apple muffin.
- The buttermilk and oil ensure a moist muffin.
Recipe Ingredients
Apple Muffins
FRONT ROW: Salt, cinnamon, baking powder, baking soda
MIDDLE ROW: Brown sugar, egg,apples
BACK ROW: Oil, all-purpose flour, buttermilk
Crunchy Sugar Topping
Granulated sugar, unsalted butter
Key Ingredients
Buttermilk also contributes to moistness. Whole or reduced fat can be used.
Granny Smith Apples are preferred for this recipe as they don't juice as much as other apples. If apples juice a lot in the batter it will thin it out and change the texture. Granny Smiths are also tart and balance out the sugar.
Brown sugar can be dark or light but the dark will impart more flavor.
Be sure to see the recipe card below for the full ingredients & instructions.
Step by Step Instructions
Step 1. Peel and chop the apples in large pieces. Place them in the bowl of a processor. Step 2. Pulse them a few times to chop them. Keep them in larger pieces. Step 3. Combine the flour, cinnamon, baking soda and baking powder in a bowl. Whisk them together and set aside. Step 4. Place the brown sugar, oil and egg in the bowl of a mixer.
Step 5. Beat the brown sugar, oil and egg until completely combined. Step 6. Add the first of the flour that alternates with the buttermilk. Always start and end with flour to prevent any curdling of the batter. Step 7. Beat to mix well. Step 8. Add the first of the buttermilk. Three additions of flour and two of buttermilk are fine.
Step 9. Beat the milk in on low. The batter will be loose. Step 10. Continue alternating the flour and milk, ending with the flour to form a thick batter. Step 11. Add the chopped apples. Step 12. Mix them in on low just until combined.
Step 13. Spray the paper cups with a non-stick baking release. Fill the muffin cups about ¾ full. Step 14. Add the melted butter to the granulated sugar. Step 15. Toss with a fork until all of the is coated and the mixture forms crumbs. Step 16. Top the batter with the crunchy sugar mixture. Pat it down gently. Bake as directed.
Recipe FAQS
There are several ways but it doesn't matter. They'll turn brown when baked.
Apples that don't juice too much and hold their shape without getting mushy are the best. Sweet apples such as Galas, Pink Ladies, Honeycrisp and Fujis work well as well as the more tart Granny Smiths.
Oil and buttermilk or sour cream add to keeping muffins moist.
Expert Tips
- Granny Smith apples are best here. They won't juice too much and their tartness will add a counterpoint to the sugar.
- Don't worry if they turn brown as they sit. I'm always amused that people obsess over this because they will turn brown as they bake.
- Canola oil or vegetable oil are best in this recipe.
- I have taken to spraying the paper cups to ensure a clean release from them. It's always disappointing to put the effort into muffins or cupcakes and then have them stick in the paper cups.
- Lacking buttermilk, you can remove one tablespoon of regular milk and replace it with vinegar. Let it sit for about 5 minutes. It will start to separate but that's fine.
- You will need 2 medium apples for 2 chopped cups.
More Amazingly Easy Recipes
Crunchy Topped Apple Muffin Recipe
Equipment
- 2 6 well Jumbo muffin tins or
- 2 12 well regular muffin tins
Ingredients
Apple Muffins
- 2 cups apples, chopped
- 1 cup dark brown sugar (200 grams)
- ⅔ cup oil, canola or vegetable
- 1 large egg
- ¾ cup buttermilk
- 2 ½ cups all-purpose flour (350 grams)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Crunchy Sugar Topping
- ¾ cup granulated sugar (150 grams)
- 2 tablespoons unsalted butter, melted (58 grams)
Instructions
Apple Muffins
- Preheat the oven to 350°F. Line 9 jumbo muffin cups or 16 regular size muffin cups with paper liners. Spray the liners. Set aside.
- Peel and core the apples. Cut in large chunks and put int he bowl of a processor. Process several times to chop the apples, but keep them in larger pieces. Set aside.
- Combine the brown sugar, vegetable oil and egg in the bowl of a mixer. Beat to mix completely.
- Whisk together the flour, cinnamon, baking soda, baking powder and salt. Add it alternately with the buttermilk. 3 additions of flour and 2 of buttermilk are fine. The batter will be very thick.
- Add the chopped apples and mix in on low just to combine.
- Fill the muffin cups ¾ full. For the jumbo muffins a #8 disher/scooper works well.
Crunchy Sugar Topping
- Pour the melted butter over the sugar and mix with a fork making sure all of the sugar is coated.
- Add the topping to the muffins filling the cups.
- Bale for 25 to 28 minutes until a tester comes out clean.
- Cool the muffins in their pans for about 10 minutes, then remove them to a cooling rack carefully without turning them upside down.
- The muffins can be stored covered for several days or wrapped well and frozen for a couple of months. Thaw at room temperature.
Notes
Nutrition
Marlene Sorosky Gray says
Hi Janet, last week I made your cranberry muffins and they were excellent. I’m wondering if you’ve ever made these apple muffins in the food processor? Thanks.
Helen S Fletcher says
Hi Marlene, I haven't because there is a lot of heavy batter. Not sure they would fit in most processors.