Apple Crumble Muffins
Apple crumble muffins are tender and sweet muffins spiced with cinnamon and topped with a brown sugar crumble.
Apple crumble muffins are the perfect fall snack. They are a satisfying bite of fall flavor. Fresh apples are diced and stirred into the batter and each muffin is topped with a delicious cinnamon brown sugar streusel. Enjoy a muffin in the morning with your coffee or on-the-go when heading out for some leaf peeping.
Why this recipe works: This is an adaptation of my basic muffin recipe. I added sour cream to make the muffins extra tender and swapped some brown sugar in to complement the cinnamon flavor. I used the same crumble topping in my pumpkin muffins and they are a hit!
How to make apple crumble muffins
- Preheat oven to 400 F. Line a muffin tin with paper liners.
- Make the crumble topping: Whisk together dry ingredients, then stir in the melted butter until small slumps form.
- Make muffin batter: In one bowl, whisk the dry ingredients. In a separate bowl, mix the wet ingredients minus the milk and apples. Add half the dry mixture to the wet mixture and stir just until combined. Add the milk and stir until incorporated, then stir in remaining dry ingredients. Stir in the apples last.
- Bake the muffins: Divide batter among muffins cups and top with crumble mixture. Bake muffins at 400 F for 18 minutes. Cool slightly in the pan before transferring to a wire rack to cool completely.
Frequently Asked Questions
Granny Smith and Honeycrisp apples are best for baking. Northern Spy and Braeburn work well too. These apples keep a crisp texture and won’t become mushy.
Store muffins in an airtight container at room temperature for up to 5 days.
Yes, once the muffins are cooled, place them in an airtight container and freeze for up to 1 month. Defrost in the refrigerator before serving. They taste good toasted too!
Yes, whole wheat flour may be used in this recipe.
Apple crumble muffins are so easy to make, but to guarantee perfection I suggest using a kitchen scale to weigh your ingredients (it’s more accurate than measuring them). Another good rule of thumb is to bring all ingredients to room temperature unless otherwise noted. The ingredients will combine more easily to create a uniform batter. Avoid over-mixing the batter as this will create dense muffins. Mix the dry and wet ingredients just until combined. Lastly, use all of the crumble topping! It may seem like a lot, but the muffins will rise and spread as they bake.
I love baking with apples in the fall. The most popular apple recipes on my blog are for apple crisp bars with a brown sugar shortbread crust and a traditional apple crisp with oat pecan topping. Both of these recipes have layers of fresh apples that are simply delicious! If you want incorporate apples into cakes, try either my apple spice layer cake with cream cheese frosting or apple bundt cake with caramel icing. Looking for more muffin recipes? Check out this recipe for fluffy pumpkin muffins with streusel topping!
Apple crumble muffins are such a good fall snack. Pack them with lunch or as a snack while hiking. However you enjoy them, these muffins will certainly put you in the fall mood. If you try this recipe, leave a review below and tag @ifyougiveablondeakitchen on social media.
Apple Crumble Muffins
- ¾ cup (93 g) all purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon, optional
- 4 Tablespoons (56 g) unsalted butter, melted
- 2 cups (250 g) all purpose flour
- 1 teaspoon ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (100 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ cup (1 stick or 113 g) unsalted butter, room temperature
- ¼ cup sour cream (or Greek yogurt), room temperature
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (120 ml) milk, room temperature (oat or almond milk may be used)
- 1 ½ cups diced apples, Granny Smith or Honeycrisp
- Preheat oven to 400° F. Prepare a muffin tin with paper liners and set aside.
- Make the crumble by whisking together the flour, brown sugar, sugar and cinnamon. Pour in melted butter and mix until small clumps form. Set aside.
- In a medium bowl, whisk together the flour, baking powder, salt and cinnamon. Set aside.
- In a large bowl, use an electric mixer to beat together brown sugar, granulated sugar and butter together until light and fluffy. Add eggs, sour cream and vanilla, and mix until well combined. Scrape down sides and bottom of the bowl as necessary.
- Add half the flour mixture and mix just until combined. Add the milk and mix again. Add remaining flour mixture and mix just until combined. Stir in diced apples by hand.
- Divide batter among prepared muffin cups, filling each cup three-quarters full. Generously sprinkle crumble mixture over muffins (use all the streusel).
- Bake at 400° F for 20 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.