Back-to-School Apple Crumb Muffins (Lunchbox Edition)
A perfect treat for school lunchboxes, these moist apple muffins feature a crunchy, buttery crumb topping. They are easy to make and even better to eat!
Equipment
- 12-cup muffin tin
- Whisk
- Mixing Bowls
Ingredients
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 cups peeled, chopped apples
Crumb Topping
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar
- 1/3 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp unsalted butter melted and cooled
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a big bowl, whisk together the flour, both sugars, baking powder, cinnamon, and salt.
- In a separate bowl, whisk the oil, buttermilk, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until half combined.
- Fold in the chopped apple pieces until just combined.
- Divide the batter evenly among the prepared muffin cups.
- For the topping: Whisk flour, sugars, cinnamon, and salt. Drizzle with melted butter and toss with a fork until crumbly. Sprinkle over muffins.
- Bake for 24–25 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information per muffin: Calories: 390 kcal, Total Carbs: 57g, Net Carbs: 56g, Fats: 16g, Protein: 5g.
