Description
A warm, autumnal treat featuring apple cinnamon crumb topping. Perfect as a school snack with a restaurant-quality flavor and customizable for any occasion.
Ingredients
1¾ cups all-purpose flour
¾ cup white sugar
1 cup brown sugar
2 teaspoons baking powder
2½ teaspoons ground cinnamon
½ teaspoon salt
1 large egg
⅓ cup vegetable oil
Instructions
Preheat oven to 375°F (190°C)
Line a 12-well muffin tin with paper liners
In large bowl, whisk flour, ½ cup white sugar, baking powder, 1 teaspoon cinnamon, and salt
In separate bowl, whisk egg and vegetable oil until combined
Mix wet ingredients into dry until just combined; avoid overmixing
Divide batter evenly among muffin wells
In medium bowl combine ½ cup white sugar, 1 cup brown sugar, and 1½ teaspoons cinnamon
Sprinkle crumb topping evenly over each muffin
Bake 23 minutes or until golden and toothpick comes out clean
Notes
For gluten-free version, substitute all-purpose flour with oat flour or GF all-purpose blend
Reduce white sugar to ½ cup for less sweetness; use coconut sugar for caramel notes
Use coconut oil for subtle coconut flavor or olive oil for savory twist
Eggless option: substitute with 1 tbsp ground flaxseed + 3 tbsp water as egg replacement
If available, use buttermilk instead of vegetable oil for added moisture
- Prep Time: 15
- Cook Time: 23
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 25g
- Sodium: 80mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 13mg