top of page
Christina Fogal Apple Muffins in Pan.JPG

Christina Fogal

Christina Fogal Apple Muffins.JPG
Apple Muffins with Crumb Topping

Muffin Ingredients:

2 cups flour
1 cup sugar
3 teaspoons baking powder
1 ¼ teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon salt

¼ cup butter, melted
1 cup (8 oz) sour cream
2 eggs
1 teaspoon vanilla

1 ½ cups chopped, peeled apples (I chop them into small pieces)

Crumb Topping Ingredients:
1/3 cup brown sugar
1 tablespoon flour
¼ teaspoon cinnamon
1 tablespoon butter, cold


Preheat the oven to 400°F.

Microwave the butter until melted.  Put off to the side and allow to cool a bit while preparing the batter.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and salt.

In another bowl,  whisk together the melted (and now a bit cooled) butter, sour cream, vanilla and eggs until smooth.

Stir the liquid mixture into the dry ingredients, just until moistened.  Fold in the apples.

Line a muffin pan with paper liners.  Fill each muffin cup two-thirds full.

Make the crumb topping:  Combine the brown sugar, flour and cinnamon. 


Chop the cold butter into small pieces and cut the butter into the sugar mixture until it resembles coarse crumbs.

Sprinkle a rounded teaspoonful of the crumb mixture over each muffin.

Bake for 18-20 minutes, or until a toothpick come out clean.  Cool for a few minutes before removing to finish cooling on a wire rack.

Apple Muffins with Crumb Topping
Christina Fogal
bottom of page