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- 1 ½ cups all-purpose flour - 1 cup rolled oats - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon ground cinnamon - ½ cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - ½ cup unsweetened applesauce - ½ cup milk - ⅓ cup vegetable oil - 2 medium apples, peeled and diced - ½ cup walnuts or pecans, chopped (optional) - ½ cup crumble topping - ½ cup all-purpose flour - ½ cup brown sugar - ¼ cup cold butter, cubed - ½ cup rolled oats - 1 teaspoon cinnamon If you want to make this recipe fit your needs, here are some ideas: - For a gluten-free option, swap the all-purpose flour for a gluten-free blend. - Replace the egg with a flax egg if you're vegan. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. - Use almond milk or oat milk instead of regular milk. - If you want less sugar, you can reduce the brown sugar by half. - For nut allergies, skip the nuts or try seeds like sunflower seeds. These simple swaps keep the taste great while meeting your needs! First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, prepare a 12-cup muffin tin. You can line it with paper liners or grease it with cooking spray. This helps the muffins come out easily. Next, make the crumble topping. In a medium bowl, mix together ½ cup of flour, ½ cup of brown sugar, and 1 teaspoon of cinnamon. Add ¼ cup of cold butter, cubed. Use a fork or pastry cutter to mix until it looks crumbly. Stir in ½ cup of rolled oats and set this mix aside. Now, grab a large mixing bowl for the dry ingredients. Whisk together 1 ½ cups of flour, 1 cup of oats, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of cinnamon, and both sugars. Make sure everything is evenly combined. In another bowl, beat 1 large egg. Then add ½ cup of unsweetened applesauce, ½ cup of milk, and ⅓ cup of vegetable oil. Whisk these wet ingredients until smooth. Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; this keeps your muffins light. Now fold in 2 medium apples, peeled and diced, and ½ cup of chopped walnuts or pecans if you want some crunch. Divide the batter evenly among your muffin cups. Fill each cup about ⅔ full. Don't forget to sprinkle the crumble topping generously over each muffin. Bake in your preheated oven for 20-25 minutes. The muffins are done when golden brown and a toothpick comes out clean. Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. For serving, place them on a cake stand. You can dust them lightly with powdered sugar for a sweet touch. Pair them with a dish of cinnamon butter for extra flavor! To get the perfect muffin texture, follow these tips: - Use fresh ingredients: Fresh baking powder and baking soda make a big difference. - Don’t overmix: Stir just until combined. Overmixing makes muffins tough. - Check the oven: Ovens can vary, so check muffins a few minutes early. - Room temperature ingredients: Use room temperature eggs and milk for even mixing. Here are some common mistakes to watch out for: - Too much flour: Use a spoon to scoop flour into the measuring cup. - Neglecting the crumble: Don’t skip the crumble topping; it adds flavor and crunch. - Skipping the cooling: Let muffins cool a bit before serving. It helps the texture. - Using too many apples: Stick to the recipe amount for the best balance. Storing and reheating muffins correctly preserves their taste: - Store in an airtight container: Keep muffins at room temperature for up to 3 days. - Refrigerate for longer storage: Refrigerate if you need to keep them for more than 3 days. - Reheat in the oven: Warm muffins at 350°F (175°C) for about 5 minutes. - Use the microwave: Heat for 10-15 seconds if you want a quick warm-up. {{image_2}} You can change up the flavors in Apple Crumble Muffins. Try adding spices like nutmeg or ginger for a warm twist. You could also swap in maple syrup for the sugars. This adds a rich flavor. Another option is to mix in some vanilla extract. It gives the muffins a delightful aroma and taste. For chocolate lovers, add mini chocolate chips to the batter. They will melt and create a gooey surprise inside each muffin. If you want gluten-free muffins, replace all-purpose flour with a gluten-free blend. Many blends work well in baking. You can also use almond flour or oat flour. Just remember to adjust the liquid in the recipe. Gluten-free flours often absorb more moisture. Check the texture of your batter and add a bit more milk if needed. This ensures your muffins stay soft and moist. Feel free to get creative with fruits! Pears, berries, or bananas can be great additions. They add their own unique flavors and textures. You could also try mixing in dried fruits like cranberries or raisins. If you want more crunch, swap walnuts or pecans for almonds or hazelnuts. Mixing different nuts can add a fun twist to each bite. Just make sure to chop them into small pieces for even distribution. To keep your apple crumble muffins fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. Keep the container at room temperature for the best taste. If you want them to last longer, consider refrigeration. Just remember, refrigeration can dry them out a bit. Freezing muffins is simple. After they cool completely, wrap each muffin tightly in plastic wrap. Then, place them in a zip-top freezer bag. This method prevents freezer burn. Muffins can stay fresh in the freezer for up to three months. When you're ready to enjoy, thaw them at room temperature or pop them in the microwave for a quick warm-up. When stored properly, apple crumble muffins last about 3 to 5 days at room temperature. If refrigerated, they may last a week. However, for the best flavor and texture, eat them within a few days. This way, you enjoy all the deliciousness of fresh apples and crumble topping. Yes, you can use other fruits! Pears, berries, or peaches work well. Just make sure the fruit is firm enough to hold its shape while baking. This way, you still get a tasty muffin. You can replace eggs with unsweetened applesauce or mashed bananas. Use ¼ cup of either for each egg. This keeps your muffins moist and tasty while making them egg-free. To reduce sweetness, cut back on the sugars. Try using only ¼ cup of brown sugar and granulated sugar. You can also add more apples for natural sweetness without added sugar. Yes, you can make the batter ahead of time. Just store it in the fridge for up to 24 hours. When you're ready, fill the muffin cups and bake! You learned how to make delicious Apple Crumble Muffins. We covered the right ingredients, simple steps, and useful tips. I shared how to store them and keep them fresh. Try different flavors and variations to suit your taste. Remember, baking is fun, and each muffin is a chance to create. Enjoy your muffins and share them with friends and family!

Apple Crumble Muffins

Indulge in the delightful taste of Apple Crumble Muffins with this easy-to-follow recipe! These muffins combine the sweetness of ripe apples and the crunch of a buttery crumble topping, making them a perfect treat for breakfast or snack time. With simple ingredients and a quick prep, you'll have a warm batch ready to enjoy in just 40 minutes. Click through now to explore the recipe and bring this deliciousness to your kitchen!
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Ingredients
  

1 ½ cups all-purpose flour

1 cup rolled oats

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

½ cup brown sugar, packed

½ cup granulated sugar

1 large egg

½ cup unsweetened applesauce

½ cup milk

⅓ cup vegetable oil

2 medium apples, peeled and diced

½ cup walnuts or pecans, chopped (optional)

½ cup crumble topping (see below)

Crumble Topping:

½ cup all-purpose flour

½ cup brown sugar

¼ cup cold butter, cubed

½ cup rolled oats

1 teaspoon cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.

    Make the Crumble Topping: In a medium bowl, combine ½ cup flour, ½ cup brown sugar, and 1 teaspoon cinnamon. Add cubed cold butter and use a fork or pastry cutter to mix until crumbly. Stir in the oats and set aside.

      Mix Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups flour, 1 cup oats, baking powder, baking soda, cinnamon, and both sugars until evenly combined.

        Mix Wet Ingredients: In another bowl, beat the egg. Add applesauce, milk, and vegetable oil, and whisk until well blended.

          Combine Mixtures: Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix!

            Add Apples and Nuts: Gently fold in the diced apples and nuts (if using) until evenly dispersed throughout the batter.

              Fill Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full.

                Top with Crumble: Generously sprinkle the crumble topping over each muffin.

                  Bake: Bake in the preheated oven for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

                    Cool and Serve: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

                      Prep Time: 15 mins | Total Time: 40 mins | Servings: 12 muffins

                        - Presentation Tips: Serve warm or at room temperature on a cake stand, dusted lightly with powdered sugar for a sweet touch. For extra flair, pair them with a small dish of cinnamon butter on the side.