Description
These Kid-Friendly Apple Crumb Muffin Cups are a perfect, easy-to-make treat that kids will love. They are designed to be quick, nutritious, and appealing to little palates, making mealtime less stressful.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large egg
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups peeled, cored, and finely diced apples (about 2 medium apples)
- For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup unsalted butter, cold and cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the diced apples.
- In a small bowl, prepare the crumb topping by combining the flour, granulated sugar, and brown sugar. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the 12 muffin cups.
- Sprinkle a generous amount of crumb topping over each muffin.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For picky eaters like Leo, I sometimes grate the apples instead of dicing them so they blend in more.
- Mia loves helping with the crumb topping, it’s a fun way to get them involved in the kitchen!
- These muffins freeze well. Once completely cooled, store them in an airtight freezer bag for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg