Apple Cinnamon Muffins with Walnut Crumble Topping, a delicious dessert recipe to ease us into Autumn. The muffins are moist, with a warming touch of cinnamon, while the topping is nutty, buttery and crunchy. Whether you are looking for a sweet breakfast or an afternoon treat, these muffins are sure to impress the whole family.
September is here, and the cosy dark nights are drawingin fast. And I can't think of a better sweet treat to welcome September with than some wonderfully light and spiced apple and cinnamon muffins with a scrumptious walnut streusel topping.
Apples and cinnamon make a very happy marriage, and this combo simply tastes like Autumn and cosiness. Muffins can be so underrated, but I for one simply love them, they are so versatile and easy to bake!
These apple muffins are ready from scratch in less than 40 minutes, and they are incredibly scrumptious, with the right amount of sweetness and a fantastic range of flavours and textures.
They have quickly become our favourite apple dessert, along with the classic apple pie, apple crumble bars and apple crumble with oat topping. Looking for a sweet treat to go with a cup of tea or coffee, or an indulgent afternoon tea treat? These muffins are just perfect for every occasion!
You can use different seasonal fruit for these muffins too, I have a similar recipe that uses cherries : cherry muffins with streusel topping, and they were amazing! Other seasonal fruit that would work here would be pears, plums or a mixture of different fruit.
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Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
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Ingredients overview
The muffins
- flour - I used self-raising flour to make the muffins light and give them a good height
- sugar - granulated or caster sugar works great, but you can also add light brown sugar for a hint of caramelisation
- butter - melted and cooled
- baking powder - used together with the self-raising flour for a light texture
- ground cinnamon - for a lovely warm touch
- buttermilk- for a moist texture that stays moist for days
- apples - I used cooking apples, but you can use anything else you like
For the topping
- flour - I used plain flour for the topping, we don't need the self-raising here
- sugar - granulated sugar helps with the crispy texture
- melted butter - for a rich texture
- cinnamon - for an earthy touch
- walnuts - which I have missed in the photo above, but they are incredible, I highly recommend using them for the topping, you get a lovely nutty crunch that is so delicious
Step-by-step photos and instructions
- to make the muffins, sift the flour in a large mixing bowl, add the cinnamon, sugar and baking powder and mix well
- in a jug, add the eggs and use a fork to beat them well, then add the melted sugar and buttermilk
- give it a good mix
- peel, core and chop the apples into small cubes
- add them to the dry ingredients together with the wet ingredients
- use a spatula to mix everything well into a thick batter
- in a bowl, add the flour, sugar, ground cinnamon and mix well
- add the melted butter and mix again
- chop the walnuts roughly
- grease and flour a 12-hole muffin tin, divide the batter evenly, then top with the crumble topping and walnuts
- bake in the preheated oven at 220 degrees Celsius (430 Fahrenheit) for 5 minutes, then decrease the temperature to 180 degrees Celsius (350 Fahrenheit) for a further 20 minutes.
Expert tips
The walnuts can be replaced with any other nuts of your choice: pecans are an excellent alternative, almonds, or mixed nuts. You don't need to toast them beforehand, they will toast nicely while baking.
If you prepare the apples first and you don't want them to go brown while you get on with the rest of the recipe, you can drizzle some lemon juice over, and toss them well, the apples will keep their colour.
Make sure the oven is well preheated before popping the muffins in, so they can get a good lift straight away and have that dome-shaped top that make the muffins stand out.
Don't forget to decrease the temperature after 5 minutes though, as otherwise the top of the muffins will brown too quickly, while the inside of the muffins is stil raw.
Other apple desserts you will love
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Apple Cinnamon Muffins with Walnut Crumble Topping
Ingredients
For the muffins
- 250 g self-raising flour ( 2 cups)
- 100 g granulated sugar (½ cup)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 2 large cooking apples
- 2 large eggs
- 125 g melted butter (½ cup)
- 180 ml buttermilk (â…” cup)
For the topping
- 45 g melted butter (3 tbsp)
- 65 g plain flour (½ cup)
- 65 g granulated sugar (â…“ cup)
- 1 teaspoon ground cinnamon
- 50 g walnut halves (½ cup)
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Instructions
- Preheat the oven to 220 degrees Celsius (430 Fahrenheit).
- To make the muffins, sift the flour in a large mixing bowl, add the ground cinnamon, baking powder and sugar, and mix well.
- In a jug, crack the eggs in, and use a fork to beat them well.
- Add the melted butter and buttermilk and mix again.
- Peel, core and chop the apples in small cubes, then add to the the dry ingredients together with the wet ingredients.
- Use a spatula to mix everything into a thick batter.
- To make the topping, mix the flour, cinnamon and sugar, then add the melted butter and mix again.
- Chop the walnuts roughly.
- Grease and flour a 12-hole muffin tin, divide the batter evenly, then top with the buttery crumbs and chopped walnuts.
- Bake for 5 minutes, then decrease the temperature to 180 degrees Celsius (350 Fahrenheit) for 20 minutes.
Video
Notes
- The walnuts can be replaced with any other nuts of your choice: pecans are an excellent alternative, almonds, or mixed nuts. You don't need to toast them beforehand, they will toast nicely while baking.
- If you prepare the apples first and you don't want them to go brown while you get on with the rest of the recipe, you can drizzle some lemon juice over, and toss them well, the apples will keep their colour.
- Don't forget to decrease the temperature after 5 minutes though, as otherwise the top of the muffins will brown too quickly, while the inside of the muffins is stil raw.
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