Belfonte Dairy | From the Heart of Kansas City

Apple Crumb Muffins

You’re going to love these light and fluffy muffins, loaded up with bits of fresh apple and spiced with a hint of cinnamon.


For the Crumb Topping:
1 cup flour (140g)
1/3 cup (80g) light brown sugar
1/4 cup (50g) granulated sugar
1 teaspoon (3g) cinnamon
1/4 teaspoon (2g) salt
1/3 cup (78g) unsalted butter, melted

For the Apple Muffins:
1/2 cup (110g) unsalted butter, melted
3/4 cup (165g) granulated sugar
2/3 cup (160g) Belfonte sour cream, room temperature
2 large eggs (100g), room temperature
1 teaspoon (4g) vanilla extract
2 cups (280g) all purpose flour
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) baking soda
1/2 teaspoon (3g) salt
2 teaspoons (5g) cinnamon
1/4 teaspoon nutmeg
1 1/2 cups (175g) diced apples (2 medium apples)


For the Crumb Topping:
In a medium bowl, use a fork to combine flour, light brown sugar, granulated sugar, cinnamon, and salt.

Mix slightly cooled melted butter into the mixture using a fork to spread the butter into the dry ingredients. The mixture should resemble a slightly moist crumb.

For the Apple Muffins:
Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners or heavily grease with cooking spray.

In a large bowl, whisk melted butter, granulated sugar, room temperature Belfonte sour cream, room temperature eggs, and vanilla extract together until smooth.

Add properly measured flour, baking powder, baking soda, salt, cinnamon, and nutmeg together into the bowl of wet ingredients. Use a whisk to slowly combine, mixing until the dry ingredients just disappear into the batter. The batter should be slightly thick, but you should not see any pieces of the flour mixture.

Fold diced apples into the batter using a spatula until fully dispersed.

Divide the batter between your muffin cavities, making sure the batter reaches about 3/4 full in each. Top each muffin with the crumb mixture.

Bake muffins for 18-22 minutes or until the muffins spring back when poked in the center, the crumb is golden brown in color and dry, and a toothpick inserted into the center of the muffin comes out with a few moist crumbs. Allow the muffins to cool before sifting powdered sugar over the tops of the muffin.

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