Get ready to transform your kitchen into a bakery of dreams with these absolutely mouthwatering Mini Apple Crumb Cakes! Imagine biting into a perfectly portioned, golden-brown mini cake that's bursting with warm cinnamon-spiced apples and topped with a crunchy, buttery crumb topping. These little delights are not just a dessert; they're a slice of pure comfort that will have everyone begging for seconds. Whether you're hosting a brunch, looking for a sweet afternoon treat, or wanting to impress your family with homemade goodness, these mini cakes are your ultimate culinary secret weapon!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups peeled and diced apples
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup rolled oats
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or line with paper cupcake liners.
- In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, cream the softened butter until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Gradually fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
- Gently fold in the diced apples, ensuring they are evenly distributed throughout the batter.
- For the crumb topping, mix brown sugar, ground cinnamon, and rolled oats in a small bowl. Cut in additional cold butter until the mixture becomes crumbly.
- Divide the cake batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the prepared crumb topping generously over each mini cake, covering the surface completely.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from the oven and let the mini cakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Choose the right apples: Use firm, slightly tart varieties like Granny Smith or Honeycrisp for the best texture and flavor.
- Room temperature ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Don't overmix: Stir the batter just until ingredients are combined to keep the cakes tender and light.
- Uniform sizing: Use an ice cream scoop to distribute batter evenly in muffin cups for consistent baking.
- Check for doneness: A toothpick should come out clean, and the tops should be golden brown.
- Cooling is crucial: Let cakes cool in the pan for 10 minutes before transferring to prevent breaking.
- Storage tip: These mini cakes stay fresh in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week.
Nutrition Facts
Calories: 270kcal
Carbohydrates: 45g
Protein: 3g
Fat: g
Saturated Fat: 5g
Cholesterol: 49mg
