Apple Muffins

Name: Apple Muffins
Total time: 47 min
Yield: 12 servings
Ingredients: 300 g all-purpose flour; 165 g light brown sugar; 150 g granulated sugar; 5 g ground cinnamon; 156 g unsalted butter; 5.6 g baking powder; 3 g salt; 2 ea large eggs; 5 ml vanilla extract; 60 ml whole milk; 220 g apples

Recipe from John Kanell · original post · full recipe on preppykitchen.com

Apple and cinnamon muffins packed with diced apple and crowned with a crunchy brown sugar streusel.

Serves 12 47 minKid-friendly

VegetarianBake

Ingredients

all-purpose flour — divided300 g
light brown sugar — divided165 g
granulated sugar — divided150 g
ground cinnamon — 2 tsp; divided5 g
unsalted butter — divided156 g
baking powder — 1 ¼ tsp5.6 g
salt — ½ tsp3 g
large eggs2 ea
vanilla extract — 1 tsp5 ml
whole milk60 ml
apples — peeled, cored and diced220 g

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 156 g Vegan butter instead of unsalted butter
- 14 g Ground flaxseed instead of large eggs
- 60 ml Oat milk instead of whole milk
Mix the flaxseed with 90 ml water and rest 5 minutes, then beat it in where the eggs go; bake as written.
Dairy-free
- 156 g Dairy-free butter instead of unsalted butter
- 60 ml Oat milk instead of whole milk
Use the dairy-free butter softened for creaming and melted for the streusel, as written; baking times stay the same.

Swaps are suggestions — check labels if you are cooking for an allergy.

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all-purpose flour · 300 g
light brown sugar · 165 g
granulated sugar · 150 g
ground cinnamon · 5 g
unsalted butter · 156 g
baking powder · 5.6 g
salt · 3 g
large eggs · 2 items
vanilla extract · 5 ml
whole milk · 60 ml
apples · 220 g

Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with baking spray or line with cupcake papers.
For the topping: in a medium bowl, stir together 55 g of the brown sugar, 60 g of the flour, 50 g of the granulated sugar and 1/2 tsp of the cinnamon. Melt 43 g of the butter and stir it in with a fork until the mixture is combined but still clumpy. Set aside.
For the muffins: in a medium mixing bowl, whisk together the remaining 240 g flour, the baking powder, the remaining 1 1/2 tsp cinnamon and the salt.
In another medium bowl, toss the diced apples with 2 tablespoons of the flour mixture until well coated.
In a large mixing bowl, beat the remaining 113 g softened butter with the remaining 110 g brown sugar and 100 g granulated sugar on medium speed until creamy, about 2 minutes. Add the eggs one at a time, beating until well combined. Scrape down the bowl and beat in the vanilla.
With the mixer on low speed, add a third of the flour mixture, followed by half of the milk. Continue alternating between the flour and milk, mixing just until combined. Fold in the apples. Divide the batter among the muffin cups, about 1/3 cup per muffin (they will be mostly full). Sprinkle the topping evenly over the batter, about 2 to 3 tablespoons per muffin.
Bake for 10 minutes.
Reduce the oven temperature to 350°F (175°C) and bake for 12 to 15 minutes more, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool for 10 minutes in the pan, then move to a wire rack. Store in an airtight container at room temperature for up to 3 days.