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Les meilleurs muffins aux pommes

The best apple muffins

Get out your muffin tins, because today I'm going to teach you how to make the best apple muffins!

These apple muffins are moist, richly spiced and filled with tender apples ! And they are nicely topped with buttery breadcrumbs!

Bakery Style Apple Muffins

I'm dropping by today to share a simple muffin recipe that you'll make over and over again.

3 steps to make apple breadcrumb muffins

  1. Prepare the breadcrumb filling: I suggest you make this preparation first so that you can put it in the fridge while you prepare the muffin batter. This allows the all-purpose flour to absorb some of the butter and create large crumbs that hold their shape while baking.

  2. Prepare the apple muffin batter: To do this, you will need an electric mixer . Beat the butter and room temperature sugars in a large bowl until light and fluffy . This recipe uses both brown and granulated sugar for added depth of flavor! Then add the vanilla extract and the eggs. Then the rest of the wet ingredients. Add the flour mixture and mix until combined. Be careful not to overmix the batter once you've added the dry ingredients! Finally, add the apples.

  3. Bake: This recipe makes 12 standard sized muffins . Bake them for about 22 minutes , or until the tops are golden brown and a toothpick inserted in the center comes out clean. Place the muffins, in the pan, on a wire rack to let them cool for at least 15 minutes before enjoying them.



Ingredients (12 muffins)

For the breadcrumb filling:

  • 1/2 cup (57g/2 ounces) all-purpose flour

  • 1/4 cup (50g/1 3/4oz) granulated sugar

  • 1/2 teaspoon ground cinnamon

  • 1/8 tsp salt

  • 1/4 cup (57g) unsalted butter, melted

For the muffins:
  • 3 cups (361g/12 and 3/4 ounces) all-purpose flour

  • 3 teaspoons baking powder

  • 2 teaspoons apple pie spice

  • 1/2 teaspoon of salt

  • 1/2 cup (113g/4 ounces) unsalted butter, at room temperature

  • 1 cup (198g/7 ounces) granulated sugar

  • 1/4 cup (53 g/1 7/8 oz) light brown sugar, packed

  • 2 large eggs plus 1 egg yolk, at room temperature

  • 2 teaspoons vanilla extract

  • 1/2 cup (113g/4 ounces) buttermilk

  • 1/2 cup (113g/4 ounces) full fat sour cream

  • 2 medium sized apples, peeled, cored and finely chopped.

  • Honey, for serving, optional


For the buttered breadcrumb filling:
  1. In a medium bowl, combine the flour, sugar, cinnamon and salt.

  2. Add the melted butter, mixing just enough. Place in the fridge while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly when you're ready to use it.

For the muffins:
  1. Preheat the oven to 204°C (400°F). Line a 12-cup muffin pan with paper liners and set aside.

  2. In a large bowl, combine flour, baking powder, apple pie spice and salt. Put aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric hand mixer, combine the butter and both sugars and beat on medium-low speed until smooth. until the mixture is light and frothy ; about 3 minutes.

  4. Add the eggs and egg yolk, one at a time, beating well after each addition. Slowly stir in vanilla, buttermilk and sour cream. Reduce mixer speed to low and gradually add dry ingredients, mixing until combined. Be careful not to overmix .

  5. Stop the mixer and, using a rubber spatula or wooden spoon, gently fold in the apples.

  6. Divide the muffin batter evenly into the muffin cups, then crumble the filling and distribute it evenly over the muffins, piling it in the center. Gently push the streusel into the batter. This will help it stay in place while baking the muffins.

  7. Bake for 22 to 24 minutes, or until the tops of the muffins are lightly browned and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan, placed on a wire rack, for 15 minutes, then transfer them to a large serving platter.

  8. Drizzle a little honey on top of each muffin, if desired, and serve hot.

You now know how to make exceptional apple muffins. To store the muffins, let them cool completely, then place them in a lunch box and keep them at room temperature for up to 2 days.

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