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Apple Cinnamon Crumb Muffins

It's official. Anything with a crumb topping is automatically delicious. Granted I've only tasted two desserts with crumb toppings, these apple cinnamon crumb muffins being one of them, there is no doubt in my mind that every dessert out there with a crumb topping is lip-smacking good. 

I usually don't bake something without the intention of posting it up on my blog, but yesterday, I saw these muffins on Maria and Josh's blog and they were basically calling out to me to break that habit. So I did. Without a care in the world for whether or not the sun was going to set before I got a chance to photograph them, I set off to whisk and mix.

What I did not set off to do was improvise, but I ended up doing that anyway. And it was one of my proudest moments as a baker, let me tell you. See, the recipe called for buttermilk, and although I did have buttermilk on hand, my mom was making couscous for dinner, and Algerians NEED their buttermilk when eating couscous. So, in fear of my Algerian parents being the great daughter that I am, I offered to substitute something for the buttermilk, so her and my dad could enjoy the full couscous experience.

The first substitute that came to mind was milk and vinegar, since I had seen that many times before online. But I decided to look into it more, and see if I could find something else, something better. After landing on lots of sites suggesting a milk and yogurt combination, I settled on using 3/4 cup of plain yogurt mixed with 1/4 cup of milk.

Well, the improvisation didn't end there. After mixing my wet ingredients into my dry, I was left with an extremely thick batter that gave me flashbacks of the last thick batter I made, which resulted in nearly non-edible muffins. 

So what did I do? I took a chance. I poured in another 1/4 cup of milk...and then it looked to me that the batter was too runny. But I left it as is. You know how when you try to make something better, and you only end up making it worse, and you wish you had just left it alone? Yeah, I didn't want to end up in that position. 

Gratefully, the only position I ended up in was one of extreme satisfaction. The muffins were SO good that I changed my mind and decided that I HAD to share the recipe with you guys, even if it meant waiting until the next day to take pictures.

Just look at them. Not only did they rise beautifully, and were incredibly moist and fluffy, but their tender chunks of apples made each bite into them better than the last. Oh, and then there's that crumb topping that I mentioned earlier... basically, the crowning glory to this already amazing muffin.

Apple Cinnamon Crumb Muffins

Yield: 12 muffins
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1 and 1/4 cups whole wheat flour
1 cup all-purpose flour
3/4 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground all-spice
3/4 cup plain yogurt
1/2 cup milk
1/4 cup canola oil
1 large egg
pinch of vanilla powder (or 1 teaspoon vanilla extract)
2 cups diced peeled apples (I used Ginger Gold)

For the crumb topping:
1/2 cup light brown sugar
1/3 cup all-purpose flour
1 teaspoon cinnamon
3 tablespoons melted butter


Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. 

In a small bowl, whisk together yogurt, milk, oil, egg, and vanilla. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.

To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a fork until crumbly.

Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. 

Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

Adapted from Two Peas & Their Pod

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  1. I just love cinnamon. And i love muffins with yogurt, because they are so moist. Thanks for the recipe. :-)

  2. Levitation is for SissiesFebruary 24, 2012 at 6:42 AM

    Fantastic! I had no idea how to make the crumbs before (perhaps my favorite part). In my ignorance, I thought it was part of the batter!

  3. Cinnamon and apples is one of my favorite combinations and making muffins instead of apple pie is a great idea!

  4. Pinning this one to on my to-bake list too --yay! :)


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