Moist Brown Butter Apple Cinnamon Crumble Muffins
These brown butter apple cinnamon crumble muffins are ultra moist, packed with fresh apple flavor, and finished with a crisp cinnamon-sugar crumble topping.
Ingredients
- ½ cup 1 stick unsalted butter, browned and slightly cooled
- 1 ½ cups peeled and finely chopped apples about 2 medium apples
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup granulated sugar
- ⅓ cup packed brown sugar
- 2 large eggs
- ⅓ cup Greek yogurt or sour cream
- ¼ cup milk
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter melted
Instructions
- Brown the butter: Melt the butter in a small pan over medium heat until it smells nutty and turns golden brown, then remove from heat and let it cool.
- Prepare the crumble topping: In a small bowl, mix the flour, brown sugar, cinnamon, and melted butter with a fork until crumbly, then set aside.
- Preheat the oven: Heat your oven to 350°F and line a muffin tin with paper liners or grease it well.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Mix wet ingredients: In a large bowl, whisk the eggs, granulated sugar, brown sugar, yogurt, milk, vanilla, and cooled brown butter until smooth.
- Combine wet and dry: Gently fold the dry ingredients into the wet ingredients just until combined.
- Add the apples: Stir in the chopped apples until evenly distributed through the batter.
- Fill the muffin cups: Divide the batter evenly between the 12 muffin cups, filling them about ¾ of the way.
- Add crumble topping: Spoon the crumble topping evenly over each muffin and gently press it down so it sticks.
- Bake: Bake for 18–20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.