Baked Apple Crumble Muffins


Side Dish
Baked Apple Crumble Muffins

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Apple muffins in tin with crumble on top surrounded by fresh apples

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    The ingredient list may look long, but many of the muffin ingredients and the topping ingredients are the same. If you don't have granulated sugar for the crumb topping, you can use brown sugar instead. 

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    Servings and Ingredients

    Serves 18
    ½ c. Hy-Vee unsalted butter
    ¼ c. Hy-Vee granulated sugar
    ¼ c. plus 2 tbsp packed Hy-Vee light brown sugar
    2 tsp. Hy-Vee ground cinnamon
    ¼ tsp. Hy-Vee ground nutmeg
    Pinch of Hy-Vee salt
    1 ⅓ c. Hy-Vee flour
    ½ c. Hy-Vee chopped English walnuts
    1 ½ c. firmly packed Hy-Vee brown sugar
    ⅓ c. Hy-Vee vegetable oil
    ⅓ c. Hy-Vee unsweetened applesauce
    1 Hy-Vee large egg
    1 ½ tsp. Hy-Vee vanilla
    2 ½ c. Hy-Vee flour
    ½ tsp. Hy-Vee baking soda
    1 ½ tsp. Hy-Vee baking powder
    ¼ tsp. Hy-Vee salt
    ¾ tsp. Hy-Vee ground nutmeg
    2 tsp. Hy-Vee ground cinnamon
    ½ tsp. Hy-Vee ground cloves
    ¼ tsp. Hy-Vee ground ginger
    1 c. buttermilk
    1 ¼ c. Hy-Vee chopped English walnuts
    2 ½ c. apple, chopped into 3/4-inch pieces


    1. For topping: In a small saucepan, melt butter over medium heat. Remove pan from the heat and add the granulated sugar, brown sugar, cinnamon, nutmeg and salt. Stir with a rubber scraper, pressing when necessary, until smooth.
    2. Add flour and mix until well-blended and pasty.
    3. Fold in chopped walnuts; set aside.
    4. For muffins: Preheat oven to 350 degrees.
    5. In a large bowl, whisk together brown sugar, oil, applesauce, egg and vanilla until smooth.
    6. In a separate bowl, sift together flour, soda, baking powder, salt, nutmeg, cinnamon, cloves and ginger. Stir oil mixture into flour mixture alternately with buttermilk. Stir in walnuts. Fold in apples, mixing until just combined.
    7. Spoon into greased muffin cups, filling to almost full. Break up the topping mixture with your fingers into medium–sized pieces. Sprinkle the topping pieces over the muffin batter evenly.
    8. Bake 25 to 30 minutes or until golden brown and tops spring back.

    Nutrition facts


    370 Calories per serving

    Amounts Per Serving

    • Total Fat: 17g
    • Cholesterol: 25mg
    • Sodium: 140mg
    • Total Carbohydrates: 52g
    • Protein: 5g

    Daily Values

    Vitamin A 4%
    Vitamin C 2%
    Iron 10%
    Calcium 6%

    Recipe Source:

    Hy-Vee Seasons Fall 2011.