Apple Crumb Muffins

Apple Crumb Muffins - delicious and moist apple and cinnamon muffins topped with brown butter oats crumble. And these are eggless too. The crumble is the best part...it is crispy, bursting with buttery brown sugar and packed with cinnamon flavor. Perfect for breakfast or as a dessert. I served them as after school snack.

 

 

 

Yield : 8 Muffins

 

Recipe Source  : http://www.mydailymorsel.com/2014/02/21/apple-crumb-muffins/

Ingredients

For the topping

• 1/2 Cup packed brown sugar
• 6 Tablespoons of All purpose flour / maida
• 2 Tablespoons rolled oats
• 1/4 Cup unsalted butter at room temperature
• 1 Teaspoon cinnamon powder
• 1/4 Teaspoon salt

For the apple and cinnamon muffins

Dry ingredients

• 1 and 1/4 cups of all purpose flour / maida
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Salt

Wet Ingredients

• 1/2 Cup brown sugar
• 1/4 Cup granulated white sugar
• 1/3 Cup unsalted butter at  room temperature
• 3/4 Cup plain natural yogurt / curd
• 1/2 Teaspoon vanilla extract
• 1 Apple peeled, cored and diced

Directions

Preheat the oven to 180C / 350 F. Grease a muffin pan and set aside

1. Prepare the topping : In a bowl , add butter, brown sugar, flour, oats, cinnamon, salt and combine everything. Set aside
2. Prepare the dry ingredients : In a small mixing bowl, whisk together flour, salt and baking soda. Set aside
3. Prepare the wet ingredients : In a large mixing bowl, add brown sugar and granulated white sugar, butter and using a hand mixer beat for 2 minutes or until the mixture is fluffy. Add yogurt and using a spoon mix it with the butter and sugar mixture. Then add vanilla extract and stir in
4. Add the dry ingredients into the wet mixture in three additions and using the hand mixer blend it until it is well combined
5 Finally fold in diced apple
6. Using a spoon or ice cream scoop, add the batter the greased muffin pan. Spread the brown butter and oats topping on the top
7. Bake at 180 C for 35 minutes, until a tooth pick inserted comes out clean and the topping is nice crispy
8. Remove the muffin pan from the oven and let the muffins cool in the pan for 10 minutes
9. Then transfer the muffins to a wire rack and cool completely