Ingredients
Scale
For the Muffins
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/2 cup packed brown sugar
- 3/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup butter, melted
- 2 large Granny Smith apples, peeled and chopped (about 2 cups)
For the Crumble Topping
- 1/2 cup old-fashioned oats
- 2 tablespoons packed brown sugar
- 1/4 cup unsalted butter, chilled and chopped
- 3 tablespoons pumpkin seeds
Instructions
1. Preheat & Prep
- Preheat oven to 400°F (200°C)
- Grease or line a muffin tin
2. Mix Dry Ingredients
- In a large bowl, whisk together:
- Flour
- Baking powder
- Salt
- Cinnamon
- Brown sugar
3. Combine Wet Ingredients
- In a separate bowl, whisk:
- Buttermilk
- Egg
- Vanilla extract
- Melted butter
4. Make the Batter
- Pour wet ingredients into dry ingredients
- Stir until just combined (avoid overmixing)
- Fold in chopped apples
5. Prepare the Crumble
- In a food processor, pulse:
- Oats
- Brown sugar
- Chilled butter
- Pumpkin seeds
- Pulse until mixture resembles a coarse crumble
6. Assemble
- Divide batter evenly into muffin cups (about 3/4 full)
- Top each with ~2 teaspoons of crumble mixture
7. Bake
- Bake for 20–22 minutes
- Muffins are done when a toothpick inserted in the center comes out clean
8. Cool & Serve
- Let cool in pan for 5–10 minutes
- Transfer to a rack and serve warm or at room temperature
Notes
- Use tart apples: Granny Smith apples hold shape and balance sweetness
- Keep butter cold for crumble: Ensures a crisp topping
- Don’t overmix: Prevents dense muffins
