I don’t make enough breakfast treats. It’s just sort of hard to pull off these days. My current apartment is too small to host the seated breakfasts and brunch potlucks of yesteryear. And getting up to bake before work is… hard.
But! A couple of weeks ago, I did it! I woke up early on a Monday and baked these Apple Cinnamon Crumb Muffins to share with coworkers. I had a string of morning meetings that day, and thought muffins would add a nice touch. Because obviously, meetings are better with muffins.
I found this recipe when I was digging around for ways to use up a bag of Granny Smith apples. I don’t like eating Granny Smiths on their own so when I have them, they’re destined for baked goods. This was a good recipe pick, for sure. The muffins use a mix of whole wheat and all-purpose flour, and buttermilk helps give the batter some depth. You can mix in apple variety you have on hand. The muffins are finished with a delightful cinnamon crumb topping, adding just the right dose of sugar to complement the whole-wheat-ish base. I don’t typically stock whole wheat flour in my pantry, so I had to buy some for this recipe. Fear not: I already know what I’m going to do with the rest of the bag.
My coworkers seemed to agree that morning meetings are better with muffins, so I’ll definitely try the wake-up-to-bake routine again soon!
Apple Cinnamon Crumb Muffins
Original recipe: Two Peas and their Pod. I’ve rewritten things a bit and added commentary.
Yield: 24 muffins
Equipment, pans, etc: Muffin tin
Total Time: ~45 minutes
Cook Time: 15-20 minutes
- 1 1/4 cups whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup light brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 cup buttermilk (you can use powdered buttermilk instead of liquid buttermilk. If you do, follow your container’s instructions for the right ratio of powder to water)
- 1/4 cup canola oil
- 1 large egg
- 1 tsp vanilla extract
- 2 cups diced, peeled apples (I bought Granny Smith, but any tart apple would do)
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 1 tsp cinnamon
- 3 tbsp melted butter
Step by Step Directions
- Preheat your oven to 375F
- Line a muffin pan with paper liners (or you can use nonstick spray!)
- In a large bowl, whisk your whole wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon and allspice. (If you’re using powdered buttermilk instead of liquid buttermilk, make sure to add your buttermilk powder during this step, too)
- In a small bowl, whisk your buttermilk, oil, egg and vanilla. (If you’re using powdered buttermilk, now is when you’ll add the water portion!)
- Pour your wet ingredients into the dry ingredients, and mix with a wooden spoon or spatula just until it’s combined. You don’t want to see any powder specks, but don’t overmix, either!
- Gently stir in the apples
- To make your crumb topping, combine the brown sugar, flour, cinnamon and melted butter in a small bowl. Mix with a spoon just until it’s crumbly–if you overmix it will turn into big clumps
- Pour batter into each muffin cup so they’re 3/4 full
- Sprinkle some crumb topping into each muffin cup
- Bake your muffins for about 15-20 muffins (mine took 15). The muffins should be golden in color, and a toothpick should come out clean
- Let muffins cool in your tin for a few minutes, then transfer them to a wire cooling rack to cool completely