Who doesn’t like a good apple crumb muffin? Or apple crumb-anything for that matter… Now that it’s the season, these muffins are a must-try! I like to add candied ginger for an extra bite, but feel free to substitute chopped nuts if ginger isn’t really your thing. The crumbs are definitely my favorite part, and melting the butter rather than using softened butter gives you the biggest, best crumbs. Trust me on this one.
Check out the apple chunks in these guys…
…and the perfect fluffy interior.
And yes. The muffin was devoured immediately after taking this photo.
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Apple-Ginger Crumb Muffins
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
Description
Who doesn’t like apple crumb muffins? Or apple crumb anything at that. I like to add candied ginger for an extra bite.
Ingredients
Scale
Topping:
- ¾ cup flour
- 1/3 cup light brown sugar, packed
- ½ teaspoon cinnamon
- Pinch allspice
- Pinch ground cloves
- Pinch of salt
- 6 tablespoon unsalted butter, melted
Muffins:
- 1 ¼ cups flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- Pinch allspice
- Pinch ground cloves
- 6 tablespoon unsalted butter, softened at room temperature
- ¼ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 2 tablespoon whole milk
- ½ teaspoon vanilla bean paste or extract
- 1 heaping cup peeled apple, cut into ½ inch pieces (Granny Smith or another tart, firm apple)
- 1/3 cup candied ginger, finely chopped
Instructions
- Heat oven & prep pan: Preheat oven to 350°F. Line or grease 12 muffin cups.
- Make topping: Mix dry ingredients (flour through salt) in a medium-sized bowl. Blend with melted butter and pinch together to create large crumbs. Set aside.
- Mix dry ingredients: Combine flour, baking powder, baking soda, spices and salt in a large bowl.
- Mix wet ingredients: Using a standing mixer or large bowl and beaters, cream together butter and sugars on medium to medium-high speed for 3-5 minutes or until light and fluffy. Incorporate eggs, one at time. Stir in sour cream, milk and vanilla.
- Mix wet & dry: Pour dry ingredients into wet ingredients in 2 additions and mix over low speed until just combined. Do not over-mix. Stir in apple and ginger.
- Bake & serve: Divide batter evenly among muffin cups. Sprinkle crumb topping evenly over muffins. Bake in center rack of oven for about 18-22 minutes or until a toothpick inserted into the center comes out dry with a few crumbs attached, and muffins spring back when gently pressed on top. Allow to cool for 10 minutes. Remove muffins from pan and allow to cool completely on wire rack. Enjoy.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 169
- Sugar: 16g
- Sodium: 112mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Protein: 2g
Keywords: apple, ginger, muffins, crumb
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