Apple Cinnachip Crumble Topped Muffins Recipe

Ingredients for Apple Cinnachip Crumble Topped Muffins

• 2 1/2 cups all-purpose flour
• 1/4 cup (1/2 stick) cold unsalted butter
• 1 1/4 cups granulated sugar + 1/4 cup brown sugar
• 1 teaspoon ground cinnamon + 1/4 teaspoon ground cinnamon (for crumble)
• 1/2 cup crushed cinnamon cereal
• 1 (21 ounce) can apple pie filling
• Unsweetened Applesauce
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• Cinnamon Baking Chips
• Whole Wheat Pastry Flour
• Unbleached All Purpose Flour
• 2 teaspoons baking powder
• Baking Soda
• 1/4 teaspoon salt
• Soymilk
• Cooking Spray

How to Make Apple Cinnachip Crumble Topped Muffins

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease well.
2. **Make the crumble topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup brown sugar, 1/4 teaspoon ground cinnamon, and 1/4 cup (1/2 stick) cold unsalted butter, cut into small pieces. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. **Prepare the muffin batter:** In a large bowl, combine 1 (21 ounce) can apple pie filling, 1/2 cup applesauce, and 1/2 cup crushed cinnamon cereal. Let sit for 5 minutes to soften the cereal.
4. Add 1/4 cup vegetable oil, 1 teaspoon vanilla extract, and 1/2 cup cinnamon chips to the apple mixture.
5. In a separate small bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.
6. Add the dry flour mixture to the wet apple mixture and stir until just combined.
7. Gradually add 1/2 cup soy milk, stirring until the batter is just combined. You may need slightly more or less depending on the consistency.
8. Divide the batter evenly among the prepared muffin cups.
9. Sprinkle the crumble topping evenly over the muffins.
10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
12. Once cool, store muffins in an airtight container lined with a paper towel. Freeze for longer storage, wrapping individually in plastic wrap after 1-2 days.