Apple Crumble Muffins. What better addition to an Autumn brunch than these amazingly delicious apple cinnamon muffins with a crunchy, buttery, oatmeal crumble topping.
Apple Crumble Muffins are the perfect addition to a Fall brunch table.
In the post Halloween haze, as the news of the morning reminds us that it’s time to “Fall back” I am once again making these beautiful, moist apple cinnamon muffins for our weekend brunch. While others may enjoy the crispness in the air and the Fall colours, it isn’t my favourite time of the year.
My cookbook, first look.
The last time I made these apple cinnamon Muffins, they were very well received when I shared them with the weekend morning crowd at CBC St. John’s. Angela Antle interviewed me on Weekend AM about my upcoming cookbook…my first! Although my affection for the season wanes, my excitement certainly did not when I saw my book on an actual bookstore shelf for the first time. Although I had seen mock ups of the cover, page layouts and printers proofs as well as getting an advance copy in my hands, there was just something quite real about seeing it in an actual store for the first time.
The same day as the book hit the shelves locally, my publisher emailed to say that based upon the strong pre-sales on Amazon and at our first trade show, as well as high interest in the book, they were going ahead immediately with a second printing. Isn’t that remarkable? It’s all down to the amazing support from our loyal readers of course and to ll the new fans who are just now discovering Rock Recipes and have already jumped on the book bandwagon. If I could bake you call muffins I would!
If you’d like to order the book, new supplies are headed to Amazon now and will continue to arrive throughout November in time for Christmas gift giving! Just click on the photo of the book below.
Like this Apple Crumble Muffin recipe?
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- 2 1/2 cups flour
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 tsp baking powder
- 2 eggs
- 1 1/4 cups sugar
- 1 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp apple cider vinegar
- 2 cups diced apples
- 1 tsp baking powder
- 3/4 cups rolled oats large
- 1 cup flour
- 1/2 cup brown sugar
- 3/4 cup butter cut in small cubes
Preheat oven to 350 degrees F. grease 18 muffin tins well or line them with paper liners/
Sift together the flour, baking powder, cinnamon and nutmeg. Set aside.
In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs, sugar and vanilla extract high speed until foamy and slightly stiffened.
Mix together the melted butter and oil in a measuring cup with a spout.
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.
Mix together the whipping cream, milk and cider vinegar.
Add slowly to the mixing bowl continuing to mix but at a reduced speed.
Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don’t worry about small lumps in the batter, they are fine.
When the dry ingredients are almost incorporated, gently fold in the diced apples.
Spoon batter into well greased or paper lined muffin tins, filling them almost to the top.
Mix together the flour, baking powder, rolled oats and brown sugar.
Using your hands, rub the butter thoroughly through the dry ingredients.
Squeeze the crumble mixture together in small handfuls. It should hold together.
Break off small pieces of the crumble about the size of the tip of your little finger and sprinkle them over the surface of the batter in the muffin tins.
Bake in a preheated 350 degree F oven for about 20-25 minutes or until a wooden skewer inserted into the center of a muffin comes out clean.
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