Ingredients
Crumble Topping
- ½ cup all-purpose flour (64g)
- 2 tablespoons granulated sugar (25g)
- 3 tablespoons brown sugar (45g)
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter, softened (56g)
Spiced Apples
- 2 cups peeled and finely chopped apples (about 300g)
- 1 tablespoon all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice (optional)
Muffin Batter
- 6 tablespoons unsalted butter, melted (84g)
- ¼ cup vegetable oil (60ml)
- 2 large eggs, room temperature
- ¾ cup sour cream (180g)
- 1 teaspoon vanilla bean paste
- 1 cup milk (240ml)
- 2½ cups all-purpose flour (318g)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar (150g)
- 2 tablespoons brown sugar (25g)
Cream Cheese Glaze
- 3 tablespoons cream cheese, at room temperature (42g)
- 1 tablespoon unsalted butter, softened (14g)
- ¼ cup powdered sugar
- 1–3 tablespoons milk
Instructions
- Make the Crumble: In a medium bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the softened butter and use a fork or your hands to work the butter into the dry ingredients until the mixture forms moist crumbs and small clumps. Refrigerate the crumble while you prepare the muffins.
- Prepare the Spiced Apples: Place the chopped apples in a medium bowl. Add the flour, brown sugar, cinnamon, and allspice if using. Toss until the apples are evenly coated. Set aside.
- Make the Apple Muffin Batter: Preheat the oven to 425ºF (220ºC). Grease or line 16 regular muffin cups with paper liners. In a medium bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, vanilla bean paste, and milk until smooth. In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar. Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula just until mostly combined. Fold in the spiced apples carefully to avoid overmixing.
- Fill Muffin Cups and Add Topping: Divide the batter evenly between the prepared muffin cups, filling each about three-quarters full or almost to the top. Sprinkle about 1 tablespoon of the prepared crumble over each muffin, breaking up any large pieces. Alternatively, you may skip the crumble and sprinkle the muffins with coarse sugar.
- Bake the Muffins: Place the muffin tray in the oven and bake at 425ºF for 7 minutes. Without opening the oven door, reduce the temperature to 350ºF (175ºC) and continue baking for an additional 12 to 15 minutes, or until the muffins are golden around the edges and a toothpick inserted in the center comes out clean or with a few moist crumbs. For jumbo muffins, bake at 425ºF for 7 minutes then bake at 350ºF for about 18 minutes or until done.
- Cool the Muffins: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before glazing.
- Make the Cream Cheese Glaze: In a bowl, beat together the cream cheese, softened butter, powdered sugar, and 1 tablespoon of milk with a hand mixer until completely smooth. Add additional milk a little at a time until the glaze reaches a drizzleable consistency.
- Glaze and Serve: Drizzle the cream cheese glaze over the cooled muffins and serve.
Notes
- For best texture, do not overmix muffin batter to prevent tough muffins.
- Use tart apples like Granny Smith for balanced flavor and structure.
- The crumble topping can be omitted if preferred, or substituted with coarse sugar for crunch.
- Let muffins cool fully before glazing to prevent glaze from melting off.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
