Apple Cinnamon Muffins with Oatmeal Crumb Topping
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Learn how to make my Apple Cinnamon Muffins with a crunchy Oatmeal crumb topping. These are the perfect muffins for a cold winter's day. Light and moist and full of flavor with that decadent crunchy crumb topping on top. Great for a brunch of afternoon snack!
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APPLE CINNAMON MUFFINS
WITH OATMEAL CRUMB TOPPING
Makes 12 muffins
INGREDIENTS:
2 eggs
½ cup (90g) brown sugar
¾ cup (180ml) vegetable oil
2/3 cup (160ml) water
1 ¾ cup (210g) flour
2 tsp (10ml) baking powder
2 tsp (10ml) cinnamon
½ tsp (2.5ml) salt
¾ cup (110g) apples, diced
1/3 cup (50g) currants or raisins
1/3 cup (50g) walnuts, chopped
Crumb Topping:
4 tbsp. (30g) flour
3 tbsp. (25g) old fashioned oatmeal
1 tbsp. (12g) brown sugar
¼ tsp (1.25ml) cinnamon
½ tsp (2.5ml) baking powder
3 tbsp. (45ml) butter, melted
½ tsp (2.5ml) vanilla extract
METHOD:
Preheat oven to 375F (190C). Line a 12-cup muffin tin with muffin papers or spray with baking spray.
In a large bowl combine eggs, brown sugar, vegetable oil and water. Whisk to combine. Set aside.
In a medium size bowl whisk together flour, baking powder, cinnamon and salt.
Add the dry ingredients to the wet ingredients, in thirds, until combined. Do not over mix.
Fold in the apples, currants and walnuts. Set aside.
In a smaller bowl make the crumb topping. Combine the dry ingredients and whisk together. Then add the melted butter and the vanilla. Whisk together with a fork until a dry crumble is formed.
Scoop muffin batter into muffin tin with an ice cream scooper, filling ¾ of the way full. Top with 1 tsp of the crumble.
Bake for 20-25 mins until golden brown.
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DONUT MUFFINS | Tastes **EXACTLY** Like a Cinnamon-Sugar Cake Donut!
There's no denying donuts rule the roost when it comes to sweet breakfast treats. But let's face it: They're a lot of work. Make the dough, roll the dough, cut the dough, ready the oil, fry the dough...enough already! Especially when there's a much easier, made from scratch recipe that's delicious enough to rival any cake donut on the block. Cinnamon Muffins, anyone?
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You can print out the recipe here:
These easy cinnamon muffins are simple to make and magically come equipped with both the texture and flavor of a cinnamon-sugar cake donut!
Here's what you'll need to make them:
FOR THE MUFFINS:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 cup granulated sugar
2/3 cup (about 11 tablespoons) room temperature, unsalted butter
2 large eggs
1 teaspoon pure vanilla extract
1 cup whole milk
FOR THE CINNAMON-SUGAR TOPPING:
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/3 cup unsalted butter, melted in a small bowl
DIRECTIONS:
Preheat the oven to 350°F. Line a standard-sized muffin tin with muffin liners and lightly spritz with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, combine the butter and the sugar and mix on medium-high speed using a handheld mixer for 3-4 minutes, or until the mixture is light and fluffy. You could also use a stand mixer fitted with a paddle attachment.
Add the eggs, one at a time, scraping down the sides of the bowl and mixing well after each addition. Add the vanilla and mix once more.
Mixing on low, alternate adding the dry ingredients and the milk in three additions. Then, scrape down the sides of the bowl and mix once more.
Fill the muffin cups two-thirds of the way full and bake for 25 minutes, or until the center of the muffins spring back ever so slightly when gently poked.
While the muffins are baking, combine the sugar and cinnamon for the topping in a small bowl, and set aside.
Once cool enough to handle, dip the top of the muffin in the melted butter and then dip it into the cinnamon-sugar and swirl until well-coated. Serve and enjoy.
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Mini Cinnamon Muffins
Today I invite you to make a portion of bite-sized Cinnamon Muffins that definitely can be categorized in the category of quick-to-make treats. Absolutely delicious sweet miniature muffins are just perfect with a cup of tea or coffee for breakfast or, why not, for dinner.
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Mini Cinnamon Muffins INGREDIENTS:
✔️ 1 1/3 cup all-purpose flour
✔️ 1/2 cup brown sugar
✔️1/2 tsp baking powder
✔️ 1/4 tsp baking soda
✔️ 1 tbsp cinnamon
✔️ 1 egg
✔️ 1 cup milk
✔️ 2 tbsp olive oil
✔️ pinch of salt
Cinnamon sugar:
✔️ 1/2 cup sugar
✔️ 2 tbsp cinnamon powder
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#DeliceRecipes #MiniCinnamonMuffins #CinnamonMuffins
Cinnamon Crunch Muffins Recipe
Learn how to make cinnamon crunch muffins by hand. No need to get out that mixer for this one. A spoon and bowl will do.
Cinnamon crunch muffins are a sweet, tender muffin. With subtle spices and just the right amount of sweetness, this muffin is then topped with a crunchy cinnamon sugar coating. You'll feel like you are having a special treat for breakfast.
Muffin recipes are easy for the beginner baker as they don’t cost a lot of money, you don’t need to invest money into equipment and they are using done within 1/2 hour from start to finish including cleanup. What’s not to love about this cinnamon muffin recipe?
For the recipe that has detailed information including nutrition, click here:
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Soft Muffins with Juicy Apple Bits and Crumble Topping
There are apple muffins, then there are these irresistibly moist and tender apple crumb muffins! My simple recipe is packed with apple pieces and piled high with a buttery streusel topping.
Recipe:
Ingredients
For Muffins
2 cups all-purpose flour (250g)
½ cup light brown sugar, firmly packed (100g)
¼ cup granulated sugar (50g)
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon table salt
½ cup canola oil (may substitute vegetable oil or other neutral cooking oil) (120ml)
½ cup buttermilk (120ml)
2 large eggs, lightly beaten
1 ½ teaspoons vanilla extract
1 ½ cups peeled, chopped apples (215g)
For Crumb Topping
1 ¼ cups all-purpose flour (156g)
½ cup light brown sugar, firmly packed (100g)
⅓ cup granulated sugar (66g)
½ teaspoon ground cinnamon
¼ teaspoon table salt
6 Tablespoons unsalted butter, melted but cooled so no longer warm to the touch (85g)
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Muffin tin (Affiliate Link):
Mixing bowls (Affiliate Link):
Spatula (Affiliate Link):
Instructions
00:00 Introduction
00:13 Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners. Set aside.
01:00 In a large mixing bowl, whisk together flour, sugars, baking powder, cinnamon, and salt.
01:26 In a separate bowl (or large measuring cup), whisk together oil, buttermilk, eggs, and vanilla extract until well-combined.
01:51 Add the wet ingredients to the dry ingredients and use a spatula or spoon to gently stir ingredients together until approximately 50-75% combined. Add apple pieces and continue to stir until ingredients are just combined (over-mixing may result in dense, dry muffins).
Crumb Topping
02:20 In a medium-sized bowl, whisk together flour, sugars, cinnamon, and salt.
02:44 Drizzle melted butter over the flour mixture and use a fork to toss/claw the mixture together until all of the dry ingredients are moistened and you have a crumbly streusel.
03:06 Evenly divide batter into prepared muffin tin. Set aside while you prepare your crumb topping.
03:33 Evenly divide streusel over the muffins.
03:47 Transfer to center rack of 375F (190C) oven and bake for 24-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
03:57 Allow muffins to cool in muffin tin for 10 minutes before carefully removing to a cooling rack (I use a butter knife to gently pry them up and then lift them from the pan) and allow to cool a bit before enjoying.
Notes
Apples
A firm apple that you enjoy eating on its own works best for this recipe. I prefer Golden Delicious or Gala apples. Granny Smith are a bit too tart for my taste here.
Storing
Store in an airtight container at room temperature for up to 2 days. These muffins may also be carefully, tightly wrapped and frozen for up to a month.
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Muffin Master Recipe
Homemade muffins can be eaten as a sweet breakfast treat or an afternoon snack! Enjoy yours with a pat of butter and you can’t go wrong. Use this base to create any flavor of muffin!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• ½ cup salted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk or buttermilk
✅Instructions
1️⃣ Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together butter and sugar until smooth and creamy, about two minutes.
3️⃣ Beat in eggs until combined, about 20 to 30 seconds. Add in the baking powder, any spices you might be using (for other flavors), salt, and vanilla and mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined.
5️⃣ Add in any desired add-ins to the batter (chocolate chips, berries, dried fruit, or nuts) and use a rubber spatula to gently fold them in.
6️⃣ Divide the batter up amongst the 12 muffins. Preheat oven to 425 degrees. Let the batter rest while the oven preheats.
7️⃣ Bake in the preheated oven for 7 minutes. After 7 minutes, do not open the door and reduce the heat in the oven to 350 degrees Fahrenheit. Bake for an additional 13-15 minutes. Watch the muffins closely as cooking times may vary depending on your oven.
8️⃣ Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Recipe Notes:
Spices: The most popular spice to add to muffins is ground cinnamon. Use 1/2 to 1 teaspoon total of ground cinnamon, depending on how prominent you want your cinnamon flavor to be. A similar option is to add in pumpkin pie spice.
Extracts: The vanilla extract can be replaced with other flavors of extracts. Popular options include almond extract, lemon extract, and orange extract.
Streusel Topping: Muffins can be made plain or topped with a crumble or streusel topping. To make a traditional streusel, stir together 1/2 cup brown sugar, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon ground cinnamon (optional) in a medium-sized mixing bowl. Use a pastry blender (or two knives) to cut 4 tablespoons cold butter into the flour mixture until it resembles small pebbles or sand. Spoon on top of muffin batter just before baking.
Add-ins should total 1 cup. Feel free to mix and match with the following options:
Mini Chocolate Chips
White Chocolate Chips
Cinnamon Chips
Fresh Blueberries
Dried Cranberries
Raisins
Chopped Walnuts
Chopped Pecans
Other Additions: Poppyseed muffins are popular in different flavors and can be added to the batter at the same time as another other add-ins. Use 3 tablespoons of poppyseed total. For Citrus flavors, use citrus extracts and add in up to 2 tablespoons of orange or lemon zest.
For chocolate muffins, add 1/2 cup cocoa powder in with the sugar.
For Pistachio Muffins: replace 1/4 cup of the sugar with a 3.4 ounce package of Instant Pistachio Pudding
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