Apple Crunch Muffins Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups or line with paper muffin liners.
• Stir together flour, baking powder, sugar, cinnamon and salt. In a separate bowl, stir together milk, egg and butter. Stir egg mixture into flour mixture just until combined. Fold in chopped apples. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease or line 12 muffin cups with paper liners.
• Beat sugar and oil together in a bowl using an electric mixer until smooth, about 2 minutes. Beat eggs and vanilla extract into sugar mixture until smooth, about 1 minute.
• Whisk flour, cinnamon, baking soda, and salt together in a separate bowl; beat into sugar mixture until batter is just combined. Fold apples and walnuts into batter; spoon into muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Steps:

• In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Stir in the buttermilk. Combine the flour, cinnamon, baking soda and salt; add to butter mixture just until moistened. Fold in chopped apples. , Fill paper-lined muffin cups three-fourths full. Place sliced apples over batter. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over tops., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder, salt and cinnamon. In another bowl, combine egg, milk and oil. Stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups three-fourths full., In a small bowl, beat the filling ingredients until smooth. Drop by tablespoonfuls into centers of muffins., For topping, in a small bowl, combine flour, oats, brown sugar and cinnamon. Cut in butter until crumbly. Stir in pecans. Sprinkle over filling. Bake 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool 5 minutes before removing from pan to wire rack.

Steps:

• 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.

Steps:

• In a large bowl, combine flours, sugar, baking powder, cinnamon and salt. In another bowl, beat egg, milk and butter. Stir into dry ingredients just until moistened. Fold in apples. Coat jumbo muffin cups with cooking spray; fill half full., For topping, combine the cereal, walnuts, brown sugar, cinnamon and milk. Sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• FOR MUFFINS: In a large bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, salt, allspice, and nutmeg.
• In another bowl, beat the eggs, sour cream and butter together.
• Stir the egg mixture into the dry ingredients, just until moistened (do not overmix).
• Fold in the diced apple into the batter.
• Fill greased or lined muffin cups one-third full.
• FOR TOPPING: In a bowl, combine the nuts, flour, sugar, cinnamon, and nutmeg. Cut in the butter until mixture resembles coarse crumbs.
• Sprinkle about two-thirds of the topping over the batter in the cups.
• Top with remaining batter and then sprinkle the remainder of the topping mix over each muffin.
• Bake at 375F for 20-25 minutes or until toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks to cool completely.

Steps:

• Sift together flour, sugar, baking powder, salt and 1/2 tsp.
• cinnamon into mixing bowl.
• Cut in shortening with pastry blender until fine crumbs form.
• Combine egg replacer and soymilk.
• Add to dry ingredients all at once, stirring just enough to moisten.
• Stir in apples.
• Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
• Mix brown sugar, pecans, and 1/2 tsp cinnamon in a bowl.
• Sprinkle over muffins.
• Bake in 375 degree oven 25 minutes or until golden brown.

Steps:

• Sift together flour, sugar, baking powder, salt and cinnamon into mixing bowl.
• Cut in shortening with pastry blender until fine crumbs form.
• Combine egg and milk.
• Add to dry ingredients all at once, stirring just enough to moisten.
• Stir in apples.
• Spoon batter into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full.
• Sprinkle with nut crunch topping.
• Bake in 375 degree oven 25 minutes or until golden brown.
• Serve hot with butter and homemade jelly or jam.
• NUT CRUNCH TOPPING: Mix together 1/4 c brown sugar (packed), 1/4 c chopped pecans and 1/2 t ground cinnamon in small bowl.

Steps:

• Preheat the oven to 400 degrees. Line 12 muffin tins (2 1/2 inch round) with paper liners. Sift sugar, baking powder, baking soda, salt and cinnamon together. Add flour and sift again. In a bowl combine egg, melted butter and buttermilk. Stir the wet ingredients into dry ones and mix just to combine don't overbeat. Add apples and pecans. Spoon batter into muffin tins to the top. Sprinkle with granulated sugar and bake 25 minutes. Transfer to a rack to cool.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
• Stir oats, whole wheat flour, kamut flour, brown sugar, baking powder, cinnamon, nutmeg, and cardamom together in a bowl. Add apples and toss to coat.
• Beat buttermilk, canola oil, eggs, and honey together in a separate bowl.
• Make a well in the center of oat mixture; pour buttermilk mixture into the well. Mix until batter is just moistened. Set aside to soften oats, about 5 minutes. Generously fill muffin cups with batter.
• Bake in the preheated oven until muffins are golden brown and spring back when lightly touched, 20 to 25 minutes.