Forktionary

Apple Crunch Muffins Recipe

These irresistible Apple Crunch Muffins are bursting with juicy apple chunks and a heavenly crunchy topping! Adapted from a beloved muffin recipe booklet, this recipe uses chopped almonds (but feel free to use walnuts or your favorite nut!) for an extra layer of delightful texture and flavor. The perfect blend of sweet and spice, these muffins are ideal for breakfast, brunch, or an afternoon treat. Get ready to experience a muffin masterpiece!

Prep Time 20 mins
Cook Time 45 mins
Calories 235.7 kcal
Protein 6g
Rating 4.8 (4 Reviews)
Apple Crunch Muffins 93

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apple Crunch Muffins

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 cup (2 sticks) unsalted butter
  • 2 cups diced tart apples
  • 1/2 cup chopped walnuts
  • 1/2 cup brown sugar

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How to Make Apple Crunch Muffins

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. **Make the muffin batter:** In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.
  3. In a separate bowl, beat 2 large eggs, ½ cup sour cream, and ½ cup (1 stick) unsalted butter until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in 2 cups diced apples into the batter.
  6. **Make the crunchy topping:** In a medium bowl, combine ½ cup chopped almonds (or walnuts), ½ cup all-purpose flour, ½ cup brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg.
  7. Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  8. Fill each muffin liner about two-thirds full with the batter.
  9. Sprinkle about two-thirds of the topping over the batter in each cup.
  10. Top with remaining batter and sprinkle with the remaining topping mixture.
  11. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

51g

Fat

36g

Carbs

8g

Recipe Categories (Choose a category and find related recipes!)

Appetizers & Snacks Breakfast & Brunch Sweets & Sides Desserts The Americas American Vegetarian Fall Recipes Baking

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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Breads Fruit Fall Kid Friendly Muffins Dietary Gifts Seasonal Inexpensive Quick Breads Apples Brunch Number Of Servings