What type of apples work best for this muffin?

Firm and tart apples like Granny Smith or Honeycrisp are ideal since they hold their shape and add a nice balance of sweetness and acidity.

Can I substitute yogurt with another ingredient?

Plain Greek yogurt can be replaced with sour cream to maintain moisture and tang or even buttermilk for a slightly different texture.

Mix flour, brown sugar, cinnamon, and melted butter until clumps form, then sprinkle evenly over the batter before baking for a buttery crunch.

Store in an airtight container at room temperature for up to three days to keep them soft and fresh.

Yes, adding a pinch of nutmeg complements the cinnamon and enhances warmth and flavor.

Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.

This recipe quickly became a favorite in my family as a warm, comforting treat that’s easy to make.

For the Muffins: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) light brown sugar packed, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) plain Greek yogurt (or sour cream), 1/4 cup (60 ml) milk, 1 tsp vanilla extract, 2 cups (about 2 medium) peeled cored and finely diced apples (preferably Granny Smith or Honeycrisp)
For the Crumb Topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) light brown sugar packed, 1/2 tsp ground cinnamon, 1/4 cup (55 g) unsalted butter melted, Pinch of salt

Preheat Oven:: Preheat the oven to 375°F (190°C) Line a 12-cup muffin tin with paper liners or lightly grease
Mix Dry Ingredients:: In a large bowl whisk together the flour granulated sugar brown sugar baking powder baking soda salt and cinnamon
Mix Wet Ingredients:: In a separate bowl whisk eggs oil yogurt milk and vanilla until smooth
Combine:: Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix)
Add Apples:: Fold in the diced apples
Fill Muffin Cups:: Divide the batter evenly among the muffin cups filling each about 3/4 full
Prepare Crumb Topping:: In a small bowl combine flour brown sugar cinnamon and salt Stir in the melted butter until clumps form
Top Muffins:: Sprinkle the crumb topping evenly over each muffin
Bake:: Bake for 20 to 22 minutes or until a toothpick inserted into the center comes out clean
Cool:: Cool in the pan for 5 minutes then transfer to a wire rack to cool completely

These muffins always bring smiles around the breakfast table and are perfect for sharing with family.

Serve warm with a pat of butter or a drizzle of honey Muffins keep well in an airtight container for up to 3 days

12-cup muffin tin Mixing bowls Whisk Measuring cups and spoons Rubber spatula Wire rack

Contains wheat (gluten) eggs dairy (yogurt butter) Check labels if using store-bought yogurt or milk for possible allergens

Enjoy these muffins fresh for the best texture and flavor they also freeze well for longer storage

→ What type of apples work best for this muffin?: Firm and tart apples like Granny Smith or Honeycrisp are ideal since they hold their shape and add a nice balance of sweetness and acidity.
→ Can I substitute yogurt with another ingredient?: Plain Greek yogurt can be replaced with sour cream to maintain moisture and tang or even buttermilk for a slightly different texture.
→ How do I achieve the crumb topping texture?: Mix flour, brown sugar, cinnamon, and melted butter until clumps form, then sprinkle evenly over the batter before baking for a buttery crunch.
→ How should I store these muffins?: Store in an airtight container at room temperature for up to three days to keep them soft and fresh.
→ Can I add other spices to the mix?: Yes, adding a pinch of nutmeg complements the cinnamon and enhances warmth and flavor.