Nut-Free Apple Crisp Muffins
Elevate your breakfast game with these delightful Nut-Free Apple Crisp Muffins, a perfect blend of warm cinnamon spice, tender chunks of fresh apples, and a golden oat streusel topping. Designed with nut-free ingredients, these muffins are ideal for those with nut allergies or anyone who loves a classic apple dessert-inspired treat. The muffin base boasts a moist and fluffy texture, thanks to creamy buttermilk and melted butter, while the crumble topping adds a satisfying crunch with brown sugar and rolled oats. Ready in under an hour and packed with fall-inspired flavor, these muffins are a crowd-pleasing option for busy mornings, brunch spreads, or afternoon snacks. Indulge in the irresistible combination of apple pie sweetness and muffin convenience—no nuts required!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 teaspoons Cinnamon
- 0.5 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 2 whole Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Buttermilk
- 2 cups Apples, peeled and diced
- 0.5 cup Brown sugar
- 0.25 cup All-purpose flour (for topping)
- 1 tablespoon Butter, softened
- 0.5 cup Rolled oats
- 0.5 teaspoon Cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, combine the melted butter and granulated sugar. Mix in the eggs one at a time, then stir in the vanilla extract.
Add the flour mixture and buttermilk alternately to the butter and sugar mixture, beginning and ending with the flour mixture. Stir until just combined, being careful not to overmix.
Gently fold in the diced apples until evenly distributed throughout the batter.
Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.
For the crisp topping, in a small bowl, mix together the brown sugar, 1/4 cup all-purpose flour, softened butter, rolled oats, and 0.5 teaspoon cinnamon until crumbly.
Sprinkle the topping evenly over each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your nut-free apple crisp muffins!
Nutrition Facts
Calories |
3645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 3170 mg | 138% | |
| Total Carbohydrate | 582.5 g | 212% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 321.2 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1448 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
