This is the best muffin recipe for a lazy weekend! They are so flavorful thanks to the brown sugar and cinnamon. Topped with a crunchy oatmeal crumb topping and bursting with currants and walnuts, the combination is just divine!
These muffins are also so easy to put together and you probably have all of the ingredients just sitting in your pantry and fridge!
Why You'll Love these Muffins:
- These muffins are moist and flavorful
- The crunchy crumb topping is the perfect complement to the apples and raisins underneath
- They require no electric mixer! They can be whipped up in just a few bowls and a whisk
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Step#1: Mix the Wet Ingredients
In a large bowl mix together all the wet ingredients and the brown sugar. The brown sugar gives these muffins such a wonderful flavor, deeper and richer than regular white sugar.
How to Soften Brown Sugar That Has Hardened
If your brown sugar has hardened you can soften it up by placing it in a microwave-safe bowl and microwaving it at 5-second increments until it's soft.
Step#2: Whisk the Dry Ingredients
In a medium bowl whisk together the dry ingredients. Then add the dry to the wet, mixing in a little at a time in thirds, until combined. I like to mix my muffin batter with a whisk, I find it's a more gentle way to combine the dry and wet and prevent over-mixing.
What Apples Are Best for Muffins?
I like to use Fuji apples for these muffins because I like a little bit of tartness. For a sweeter apple though you could use gala apples. Or you could also use freeze-dried apples too! Be sure to cut your apples into a small dice. This will assure they will be tender after they are baked.
Step#3: Fold in your mix-ins
Add the apples, currants, and walnuts and gently fold them into the batter. I like to use currants in muffins instead of raisins because they are smaller they tend to work a bit better in a muffin. Instead of walnuts, you could also use pecans if you prefer.
Step#4: Scoop Batter into Muffin Tray
I'm in love with this new Silpat muffin tray because it's so easy! There is no need to grease the tray or use muffin papers. Just place the tray on a baking sheet and fill the wells.
An Effortless Release
The best part is how easily the muffins just pop right out! They also look so pretty too and would make a great muffin for a special breakfast or brunch.
How To Make The Oatmeal Crumb Topping
- In a small bowl combine flour, old-fashioned oats, brown sugar, baking powder, and cinnamon. Whisk to combine.
- If you have left-over oatmeal another great recipe is my Make-Ahead Oatmeal Cups. A great breakfast recipe that can be made ahead and frozen, then reheated in the microwave when needed!
- Then add the melted butter, vanilla extract, and a pinch of salt. Whisk to combine and a crumbly mixture will form.
- This is a great crumb topping you can use for any muffin recipe or is very similar to my Classic Crumb Cake Recipe.
- Add a teaspoon of the crumb topping to each muffin well.
Place your muffins in a 375F oven for 20-25 minutes until muffins are golden brown and baked through.
Freezing The Muffins
- These muffins freeze beautifully. Once they are baked, allow them to cool completely and then transfer to a re-sealable plastic bag and freeze.
- To re-heat wrap in a paper towel and microwave at :30 increments until warmed through.
- These are really good slathered with a pat of butter! I hope you enjoy it!
More Breakfast Treats!
- Cappuccino Muffin
- Apple Cinnamon Pastries
- Blueberry Crumb Cake
- Overnight Cinnamon Rolls
- Pumpkin Spice Waffles
Please let me know if you make this recipe
by leaving a rating and review below!
Apple Cinnamon Muffins with Oatmeal Crumb Topping
These are the best muffins for a lazy weekend! They are so flavorful thanks to the brown sugar and cinnamon. Topped with a crunchy crumb topping and bursting with currants and walnuts, the combination is just divine!
- 2 eggs
- ½ cup (90g) brown sugar
- ¾ cup (180ml) vegetable oil
- ⅔ cup (160ml) water
- 1 ¾ cup (210g) flour
- 2 teaspoon (10ml) baking powder
- 2 teaspoon (10ml) cinnamon
- ½ teaspoon (2.5ml) salt
- ¾ cup (110g) apples, diced
- ⅓ cup (50g) currants or raisins
- ⅓ cup (50g) walnuts, chopped
- 4 tbsp. (30g) flour
- 3 tbsp. (25g) old fashioned oatmeal
- 1 tbsp. (12g) brown sugar
- ¼ teaspoon (1.25ml) cinnamon
- ½ teaspoon (2.5ml) baking powder
- 3 tbsp. (45ml) butter, melted
- ½ teaspoon (2.5ml) vanilla extract
- Preheat oven to 375F (190C). Line a 12-cup muffin tin with muffin papers or spray with baking spray.
- In a large bowl combine eggs, brown sugar, vegetable oil and water. Whisk to combine. Set aside.
- In a medium size bowl whisk together flour, baking powder, cinnamon and salt.
- Add the dry ingredients to the wet ingredients, in thirds, until combined. Do not over mix.
- Fold in the apples, currants and walnuts. Set aside.
- In a smaller bowl make the crumb topping. Combine the dry ingredients and whisk together. Then add the melted butter and the vanilla. Whisk together with a fork until a dry crumble is formed.
- Scoop muffin batter into muffin tin with an ice cream scooper, filling ¾ of the way full. Top with 1 teaspoon of the crumble.
- Bake for 20-25 mins until golden brown.
I like to use Fuji apples for these muffins but for a sweeter apple you could also use Gala apples.
Be sure to dice your apples on the small side so they are tender after they are baked.
These muffins freeze well! Once cooled transfer to a re=sealable plastic bag and freeze. Then wrap in paper towel and microwave on high for :30 increments until warmed through.
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Silicone Muffin Pan, European LFGB 12 Cups Cupcake Pan, 2-Pack Muffin Tin for Muffin, Cupcake, Fat Bomb, Egg Muffin, 100% Food Grade Silicone Molds
TEEVEA ((Upgraded) 3 Pack Very Sturdy Kitchen Stainless Steel Balloon Wire Set Egg Beater for for Blending Whisking Beating Stirring Cooking Baking,
Original Danish Dough Whisk
IKEA 201.324.53 Trygg Serving Bowl, Clear Glass
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 67Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 14mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 3g
this recipe is really good 100 percent recommend . Thank you Beth
Beth Le Manach
Aww so glad you enjoyed it! 🙂