Do these little beauties scream fall or what?
I was browsing Maria’s blog for some sweet inspiration when these caught my eye. Maria is the queen of baked goods. From muffins to cookies to cake and scones, she’s made it all and it’s all beautiful!
It’s still in the 80s here, and I’m yearning for fall in a bad way. I figured I’d will the next season to arrive by baking cinnamon spice muffins and burning all of my pumpkin candles.
The apples and wheat flour make these muffins very hearty with just the right kiss of sweet. They’re perfect hot out of the oven.
I cranked the air down to 68, put on my comfiest sweater, and just pretended I was in Maine. It’s cool in Maine this time of year, right?
Regardless, apple cinnamon crumb muffins are delicious no matter the temperature.
The Duchess
Apple Cinnamon Crumb Muffins
By
Published: September 12, 2012
- Yield: 12 (12 Servings)
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
Recipe from Two Peas and their Pod
Ingredients
- 1 1/4 cups whole wheat flour
- 1 cup all purpose flour
- 3/4 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon all-spice
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups apples peeled and diced
- 1/2 cup light brown sugar
- 1/3 cup all purpose flour
- 1 teaspoon cinnamon
- 3 tablespoons butter melted
Instructions
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
- In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.
- To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.
- Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 15-18 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.
1 Comment
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September 12, 2012 at 8:23 pm —
Its cool in VA!! High was 74 today… Lows in the 60′s… COME VISIT! And bring those muffins!