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To make these delightful muffins, you need some basic ingredients: - 1 ½ cups all-purpose flour - ½ cup brown sugar, packed - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon nutmeg - 1 large egg - ½ cup unsweetened applesauce - ¼ cup vegetable oil - 1 teaspoon vanilla extract - 1 large apple, peeled, cored, and diced (preferably Granny Smith) These ingredients work together to create a soft, sweet muffin with a warm cinnamon flavor. The diced apple adds a juicy bite that complements the spices. For the tasty crumble topping, gather these items: - ½ cup rolled oats - ¼ cup all-purpose flour - ¼ cup brown sugar - ½ teaspoon ground cinnamon - 3 tablespoons cold butter, cut into small pieces This topping gives your muffins a crunchy texture. The oats and butter blend to form a crumbly layer that contrasts nicely with the soft muffin base. If you need to swap some ingredients, here are some options: - All-purpose flour: You can use whole wheat flour for a nuttier taste. - Brown sugar: White sugar works too, though it will be less rich. - Vegetable oil: Melted coconut oil is a great alternative. - Unsweetened applesauce: Mashed banana can replace applesauce for a different flavor. - Granny Smith apple: Any tart apple works well, like Honeycrisp or Fuji. These substitutes keep the recipe simple and tasty, allowing you to make the muffins with what you have on hand. Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly. In a large bowl, mix together 1 ½ cups of all-purpose flour, ½ cup of brown sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, and ½ teaspoon of nutmeg. Make sure they blend well. In another bowl, mix 1 large egg, ½ cup of unsweetened applesauce, ¼ cup of vegetable oil, and 1 teaspoon of vanilla extract. Stir until smooth. Pour the wet mix into the dry mix. Gently stir until just combined. Don't overmix! Fold in 1 large, peeled, cored, and diced apple. In a small bowl, combine ½ cup of rolled oats, ¼ cup of all-purpose flour, ¼ cup of brown sugar, and ½ teaspoon of ground cinnamon. Add 3 tablespoons of cold butter, cut into small pieces. Use your fingers or a fork to mix until it looks crumbly. This topping will add a delightful crunch to your muffins! Scoop the muffin batter into the lined muffin tin, filling each cup about 2/3 full. Generously sprinkle the crumble topping over each muffin. Bake in your preheated oven for 18 to 20 minutes. Use a toothpick to check if they're done; it should come out clean. Let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your warm, tasty muffins! To get muffins with a soft and fluffy texture, follow these steps: - Do not overmix the batter. Mix just until the dry and wet ingredients blend. - Use room temperature ingredients. This helps the batter mix evenly. - Fill muffin cups about two-thirds full. This allows space for rising. - Bake until a toothpick comes out clean. Avoid overbaking to keep them moist. Choosing the right apples makes a big difference. I recommend these types: - Granny Smith: They are tart and hold up well in baking. - Honeycrisp: Sweet and juicy, they add great flavor. - Fuji: They are firm and sweet, balancing well with spices. Always use fresh apples for the best taste. Avoid soft or bruised fruit. To keep your muffins fresh, follow these storage tips: - Store in an airtight container at room temperature. They will stay good for up to three days. - For longer storage, wrap muffins tightly and freeze them. They can last up to three months. - To enjoy later, thaw at room temperature or warm them in the microwave. This brings back their soft texture. {{image_2}} You can make these muffins gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum. This will help the muffins rise and keep their shape. The taste will remain delicious, and you won't miss the gluten. To make these muffins vegan, swap the egg for a flax egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. You can also use coconut oil instead of vegetable oil. Replace the applesauce with more mashed banana for a fun twist. You can add more flavor by mixing in nuts or raisins. Chopped walnuts or pecans add a nice crunch. Raisins bring a sweet bite that pairs well with apples. Add about half a cup of your choice to the batter before baking. This will give your muffins a unique twist every time you bake. Apple cinnamon crumble muffins are great on their own, but you can make them even better. I love to serve them warm or at room temperature. A light dusting of powdered sugar adds charm. You can also add small bowls of fresh apple slices. This gives a nice pop of color and freshness. For a cozy touch, pair them with a dollop of whipped cream. You can also serve them with a scoop of vanilla ice cream for a special treat. When it comes to drinks, there are many tasty options. A warm cup of chai or cinnamon tea goes well. The spices in the tea match the muffins perfectly. Coffee is another great choice. A smooth latte or a classic black coffee can enhance the flavors. For something refreshing, try apple cider. Served warm or cold, it pairs nicely with these muffins. For special gatherings, presentation matters. Arrange the muffins on a rustic wooden board. This adds a homey feel. You can place them in a tiered stand for a fun display. Add small bowls of toppings, like nuts or dried fruit, for extra flair. To celebrate fall, sprinkle some extra cinnamon on top. You can even decorate your table with small pumpkins or autumn leaves. This creates a warm and inviting atmosphere for your guests. To help your muffins rise, use fresh baking powder and baking soda. Check the dates on the packages. Mix the dry and wet ingredients separately before combining them. This helps create air pockets. Also, avoid overmixing; mix just until the flour disappears. Lastly, fill your muffin cups about two-thirds full. This gives them room to rise. Yes, you can freeze these muffins! Once they are cool, wrap each muffin tightly in plastic wrap. Then place them in a freezer-safe bag. They can stay in the freezer for up to three months. When you want to enjoy them, let them thaw at room temperature or warm them in the oven. Apple Cinnamon Crumble Muffins last about three days at room temperature. Store them in an airtight container to keep them fresh. If you want them to last longer, consider refrigerating them. They will stay good for about a week in the fridge. You learned how to make tasty Apple Cinnamon Crumble Muffins from this article. We covered main ingredients, crumble topping, and substitutes. I provided steps for mixing, baking, and cooling the muffins. You also found tips for texture, apple choice, and storage. Variations like gluten-free or vegan options give you more choices. Finally, I shared great serving ideas and answered common questions. Enjoy baking and sharing these muffins with friends and family! Happy baking!

Apple Cinnamon Crumble Muffins

Indulge in the deliciousness of Apple Cinnamon Crumble Muffins! These easy-to-make treats combine the perfect blend of spices and fresh apples for a cozy, flavorful bite. With a crunchy crumble topping, these muffins are ideal for breakfast or a sweet snack. Ready in just 35 minutes, they’re perfect for sharing or enjoying solo. Click through to explore the full recipe and bring this delightful treat to your kitchen today!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup brown sugar, packed

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon nutmeg

1 large egg

½ cup unsweetened applesauce

¼ cup vegetable oil

1 teaspoon vanilla extract

1 large apple, peeled, cored, and diced (preferably Granny Smith)

Crumble Topping:

½ cup rolled oats

¼ cup all-purpose flour

¼ cup brown sugar

½ teaspoon ground cinnamon

3 tablespoons cold butter, cut into small pieces

Instructions
 

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.

    In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.

      In a separate bowl, mix the egg, applesauce, vegetable oil, and vanilla extract until smooth.

        Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

          Fold in the diced apple into the batter gently, ensuring it is evenly distributed.

            In a small bowl, prepare the crumble topping by mixing together the rolled oats, flour, brown sugar, and cinnamon. Add the cold butter pieces and use your fingers or a fork to mix until crumbly.

              Scoop the muffin batter into the prepared muffin tins, filling each about 2/3 full.

                Sprinkle the crumble topping generously over each muffin.

                  Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                    Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                        - Presentation Tips: Serve warm or at room temperature on a rustic wooden board, dusted lightly with powdered sugar, and accompanied by small bowls of fresh apple slices for garnish.