Put down that box of Apple Jacks and pick up the ingredients to make a batch of these fab breakfast muffins. Cinnamon apple crumble may have you thinking of cool autumn mornings, but we’re here to make it a year-round treat for everyone. Inspired by this original recipe, these muffins will be a crowd-pleaser for even the pickiest of picky eaters.
Cinnamon Apple Crumble Breakfast Muffins
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 12 servings
Preheat oven to 375° and line a muffin pan with paper cupcake cups.
Whisk together flour, baking powder, salt, and cinnamon in a bowl. Set aside when finished.
In a separate bowl, toss diced apples with 2 teaspoons all-purpose flour and 1/2 teaspoon cinnamon. Set aside when finished.
Beat butter and sugar with a whisk while adding the eggs and vanilla extract.
#SpoonTip: Add eggs one at a time to prevent the mixture from splattering while mixing.
Gently combine the butter and sugar mixture, cinnamon-coated diced apples, milk, and the flour mixture by using a rubber spatula or wooden spoon.
Fill the prepared muffin tins until they’re full but not overflowing.
Bake for 25 minutes (or until a toothpick inserted in the middle of a muffin comes out clean).
Prepare the crumble topping while the muffins are baking by melting 1/2 cup butter in a bowl large enough to dip the tops of muffins. In a separate small bowl, whisk together granulated sugar and brown sugar.
After muffins have finished baking and have slightly cooled, dip tops of muffins in melted butter and then into the sugar mixture.
Place the finished muffins back onto the wire cooling rack to finish cooling.
#SpoonTip: Transform this recipe into a dessert by serving a warm muffin with a scoop of vanilla ice cream.