Good morning! I hope that everyone here had a great Thanksgiving. I’m not ready to hand the reins over to Christmas yet so I decided that I would post my apple crumble muffin recipe for the end of November. This is a delicious and easy way to make seasonal muffins for dessert, snacks or breakfast. (Hey! I don’t judge!) Of course, as long as you have apples you can make this muffin recipe year-round!
Which Apples Can I Use?
I used a Cosmic Crisp apple for my recipe, but you could absolutely use another sweet apple variety like Honeycrisp. If it is large and sweet, then you will come out with a sweet, yummy muffin. If you like green apples Granny Smith can be used to make a less sweet version of the Muffin. Green apples are known for their tart taste, thicker outer skin and overall, more crunch. These attributes are useful in baking (Even though we remove the skin here) because the apples will keep their taste and have a similar texture when baked. Instead of the soft red apple when baked the chunks of green apple tend to stay firmer leaving you with an amazing semi tart muffin with real apple chunks.
Should the Apples be Peeled and diced?
Yes. Like I said, here we remove the skin for this recipe. No hate for anyone who leaves the skin on while baking with apples, but I remove them for texture and uniformity. I use a simple potato peeler to get the skin off and reduce the amount of waste peeling with a knife can produce.
Can I substitute the Dairy?
Absolutely. For all my butter I use country crock and for an extra added bonus I don’t have to set it out to soften. If you regularly substitute your dairy free butter in other recipes then it will work in this one. For my milk I used soy this time but oat milk or almond would surely work too. Just beware if you are giving these out for a treat if you use alternatives that no one has a nut allergy.
