When your loving aunt and uncle bring you fresh, sweet, juicy, apples all the way from North Carolina’s apple orchards, you have an obligation to find something to do with them that’s equally as sweet and juicy.
These apple cinnamon crumble muffins are perfection. Moist inside with the apple all softened like in a good apple pie, with a crunchy cinnamon sugar crumble top. It’s like the perfect breakfast and dessert all wrapped in to one.
Dip it in your coffee, or my personal favorite, hot chocolate. The crumbs will soak up all the liquid and will then turn into mushy little tops that you can practically drink off the muffins.
I’m melting over all these fall recipes. The blog was started a little over a year ago, and a year ago I had absolutely no idea what I was doing in the kitchen. It’s been fun to see how I’ve grown and changed and actually ended up making good recipes. Well, hopefully they’ve been good. Haha
I’m sure it’ll take me at least 20+ more years to actually learn how to cook well, but I’m off to a great start!
There’s this feeling you get sometimes when you know you’ve hit the jackpot on a recipe. It’s like every flavor comes together to create this harmony of exactly what all those flavors should be and you can’t even begin to fathom how you’ll be able to eat anything this good in your life again.
That’s how I felt when I made these muffins. I was inspired by Jessica at How Sweet It Is (she’s so cool) because her banana streusel muffins have been my go-to for a while now, well since August when they were posted. They are so delicious and moist.
But as fall is now in full swing, I really wanted something that was more winter and less happy summer tasting. So I decided to adapt her recipe into my own apple cinnamon crumble muffins, I also made them completely vegan, nut-free, and soy-free. And it worked. They are so good and (almost) as moist. They just have this warmth about them that makes me want to cuddle up by the fireplace and sing Christmas carols while dipping a big ole muffin into my (dairy-free) hot chocolate. Yep, that sounds perfect.
I love it when food tastes this good.
- 2½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup brown sugar
- ⅓ cup applesauce
- 5 tablespoons vegan butter, room temperature
- 2 teaspoons vanilla extract
- ⅔ cup non-dairy milk
- 2 red apples, peeled and diced
- ½ cup sugar
- ½ cup brown sugar
- ½ cup vegan butter, melted
- ¼ teaspoon salt
- 1 cup flour
- ½ teaspoon cinnamon
- Preheat oven to 350 degrees F and line a muffin tin with liners.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, whisk together the brown sugar and applesauce until the brown sugar is slightly melted. Add the butter and vanilla.
- Pour in the flour mixture and whisk together. Whisk in the milk until smooth.
- Add the apples and fold in until well combined.
- Scoop the muffin mixture into each muffin liner until about ⅔ full. Add the crumble on top.
- Bake for 20-25 minutes, or until the tops are golden brown.
- Whisk together the sugar and brown sugar.
- Whisk in the butter.
- Add the salt and flour and whisk together.
- Add the cinnamon and mix until smooth. It should look like a dried paste.
- Crumble it in your hands and sprinkle on top of the muffins.
It’s like crumble from the gods. Mmm.