One test kitchen professional said these Apple Crumb Muffins are like a classic apple muffin “with a nutty essence.” We love these Apple Crumb Muffins because the texture is spot-on; one test kitchen professional said they “aren’t so soft they will fall apart, but they are almost cake-like in their softness.” Make a batch of these tender muffins to have for breakfasts on the go, bake these soft treats for afternoon coffee and tea with the girls, or impress every parent at the bake sale with these muffins that people will think came from the local bakery. Although the recipe calls for Fuji, you can use whichever apple variety you prefer. The test kitchen professionals who like Fuji apples said they’re sweet and stay crisp. Some argued for golden delicious apples because they’re tender, and others said honeycrisp or gala apples would work, too. A tip from the test kitchen: Don’t over-work these muffins—they only need mixing until it is just combined, which helps keep them super soft.
1 1/2 cups diced Fuji apple (from 1 [8- to 9-oz.] apple)
1/2 cup granulated sugar
2 cups all-purpose flour
1/3 cup packed light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup whole milk
1/2 cup salted butter, melted and cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/3 cup all-purpose flour
1/3 cup packed dark brown sugar
1/3 cup finely chopped walnuts
1/4 teaspoon ground allspice
3 tablespoons melted slated butter
How to Make It
Preheat oven to 400°F. Lightly grease a 12-cup muffin pan with cooking spray or line with baking liners.
Place apple and granulated sugar in a medium bowl; toss to coat, and let stand 10 minutes.
Meanwhile, whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
Stir milk, melted butter, vanilla, and eggs into apple mixture; add to flour mixture, stirring until just combined. Divide batter evenly among prepared muffin cups.
Prepare the Crumb Topping: Stir together 1/3 cup each of all-purpose flour, packed dark brown sugar, and very finely chopped walnuts, and 1/4 tsp. ground allspice in a bowl. Add 3 Tbsp. melted salted butter, and stir until crumbly. Sprinkle crumb topping evenly over muffin batter in pan.
Bake in preheated oven until a wooden pick inserted in center comes out clean, 18 to 19 minutes. Cool in pan 5 minutes; remove muffins to a wire rack, and let cool 15 minutes to serve warm. Or let cool to room temperature.