Apple Crunch Muffins Recipe

4.5 3 3
Apple Crunch Muffins Recipe
Apple Crunch Muffins Recipe photo by Taste of Home
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Apple Crunch Muffins Recipe

Read Reviews
4.5 3 3
Publisher Photo
These apple-filled muffins taste like little coffee cakes. I sometimes drizzle hot caramel over the muffins and serve them as dessert. —Brenda Betz, Oakland, Maryland
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 eggs
  • 1-1/4 cups sour cream
  • 1/2 cup butter, melted
  • 1 cup chopped tart apple
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cold butter

Directions

In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups one-third full.
For topping, combine the walnuts, flour, sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle about two-thirds of the topping over batter. Top with remaining batter; sprinkle with remaining topping.
Bake at 375° for 20-25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Originally published as Apple Crunch Muffins in Best of Country Breads 2000, p23

Nutritional Facts

1 each: 234 calories, 13g fat (7g saturated fat), 58mg cholesterol, 197mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 4g protein.

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 eggs
  • 1-1/4 cups sour cream
  • 1/2 cup butter, melted
  • 1 cup chopped tart apple
  • TOPPING:
  • 1/2 cup chopped walnuts
  • 1/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons cold butter
  1. In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups one-third full.
  2. For topping, combine the walnuts, flour, sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle about two-thirds of the topping over batter. Top with remaining batter; sprinkle with remaining topping.
  3. Bake at 375° for 20-25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Originally published as Apple Crunch Muffins in Best of Country Breads 2000, p23

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Reviews forApple Crunch Muffins

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MY REVIEW
MidMissouriCook User ID: 7740639 30757
Reviewed Mar. 29, 2014

"These were absolutely delicious and I got rave review from my friends! I made these a week ahead and put them in the freezer . They survived thawing very well."

MY REVIEW
snoose72 User ID: 3516286 72898
Reviewed Nov. 21, 2010

"I would have to say this is not one of my favorites. If I made this again, I would definitely add more cinnamon."

MY REVIEW
Rite4Him User ID: 701885 36084
Reviewed Jan. 17, 2009

"I received rave reviews for these tasty and easy muffins! I used 100% whole wheat flour, too."

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