Apple Cinnamon Crumb Muffins

The perfect muffin for Rosh Hashanah, these apple cinnamon crumb muffins are full of real apples and topped with an addictively crunchy streusel.

I don’t know about you, but I always get the best ideas at the most inconvenient times.

Like when I’m in the shower. Or about to fall asleep. Or in the middle of a work meeting.

The biggest lie I always told myself was that I would remember these ideas.

🤣🤣🤣🤣🤣🤣🤣🤣🤣

Suffice it to say, I now keep post-it notes and pens in my night table.

Anyway, it was at one of these times where my brain said: what would happen if you tried to turn your carrot muffin recipe into apple cinnamon muffins?

(Anyone else do that thing where they repeat an idea a thousand times till they can write it down? Well, that’s exactly what I did.)

Quite obviously, the idea worked! And resulted in muffins so incredible, one taste tester called them “a piece of heaven in your mouth.”

I actually made them 4 times this past week, they're just *that* good.

If you need a last minute sweet treat for Rosh Hashanah, these apple cinnamon muffins will not disappoint.

---

Apple Cinnamon Crumb Muffins

Yield: 18 standard size muffins OR 54 mini muffins

Equipment:

• Muffin Tins

• Muffin Liners

• Food processor with small shredding blade or a box grater

• Thin hand towel

Ingredients:

Apple Cinnamon Muffins:

• Approx. 2 lb apples, peeled and cut (I use a mixture of Granny Smith and Honeycrisp)

• 1 ¼ cup granulated sugar

• ¼ cup brown sugar

• ¾ cup oil

• 2 eggs

• 1 cup unsweetened applesauce

• ½ tsp salt

• 2 tsp cinnamon

• 2 tsp baking powder

• 1 tsp baking soda

• 2 cups flour

Cinnamon Streusel Topping:

• 1 ½ cups flour

• ¼ cup brown sugar

• 2 tbsp granulated sugar

• ¼ tsp salt

• 1 tsp cinnamon

• 1 egg white

• ¼ cup oil

• ½ tsp vanilla extract

• Demerara sugar or sparkling sugar, optional, for topping

Directions:

For the Muffin batter:

1. Preheat the oven to 350°F and line muffin pans with 18 muffin liners.

2. Finely shred peeled apples in a food processor. (I have a Braun and I use it at speed 11)

3. Line a medium sized bowl with the thin hand towel and pour the apples onto the towel. Gather the edges of the towel and twist them together to enclose the apples. Squeeze the towel tightly to press out as much liquid as possible.

4. Set squeezed apples aside and discard the juice.

5. In a separate large bowl (or dry the bowl you used for the apples), whisk together the sugars, oil, and eggs until combined and slightly lighter in color.

6. Add the applesauce, salt, cinnamon, baking powder, and baking soda and mix to combine.

7. Add the flour, and stir until a few streaks remain. Then gently fold in the apples using a spatula.

8. Prepare the streusel crumbs: In a small, bowl, whisk together the dry ingredients until combined. Pour in the egg white, oil, and vanilla extract, and use a glove to mix until coarse crumbs form.

9. Using a medium cookie scoop, divide the batter between the 18 muffin liners.

10. Top each muffin with 1 tablespoon of streusel crumbs.

11. Sprinkle with demerara or sparkling sugar if desired.

12. Bake for 21-24 minutes, until a toothpick inserted comes out with a few moist crumbs attached.

Note:

-- These muffins freeze beautifully!

-- For mini muffins, top with 1 tsp crumbs and bake for approx. 17 minutes

Smacznego!

Chaya