Crunchy Topped Apple Muffin Recipe
This 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.
Servings: 8 large muffins
Calories: 536kcal
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
There is always an abundance of photos to guide you in the post above.
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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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.
About 2 medium apples are needed to make the 2 cups.
For more tips on using the food processor see my post Food Processor Tips When Baking.
Nutrition
Serving: 8muffins | Calories: 536kcal | Carbohydrates: 80g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 353mg | Potassium: 124mg | Fiber: 2g | Sugar: 49g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 2mg
