Apple Crumble Muffins
Want a quick and easy fall recipe? This is it! Apple crumble muffins are tender and sweet muffins spiced with cinnamon and topped with a brown sugar crumble. The best part is that they are ready in less than 30 minutes!
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!
- Apples: Granny Smith, Honeycrisp and Braeburn apples are best for baking. Pink Lady and Northern Spy are also good options.
- Sour cream: This provides moisture in the muffins. You can also use plain Greek yogurt.
- Milk: Any type of milk will work in this recipe. I suggest whole milk or low-fat, but nondairy milks will also work.
Apple crumble muffins taste delicious with some chopped nuts. Try mixing in 1/2 cup chopped pecans or walnuts when stirring in the apples. For a low-fat version, use low-fat sour cream or Greek yogurt. Instead of butter., substitute with 1/4 cup unsweetened applesauce. Granulated sugar may be omitted from muffin batter too if desired.
If you like sweeter muffins, add a simple glaze on top! I suggest the recipe from my coffee cake muffins. Whisk together 1/4 cup confectioners sugar with 2 to 3 teaspoons milk. Use a spoon to drizzle the glaze over the muffins.
How to make apple crumble muffins
- Make the crumble topping: Whisk together the flour, brown sugar, sugar and cinnamon, then stir in the melted butter until small clumps form. Set aside.
- Whisk together the dry ingredients: In one bowl, whisk the dry ingredients: flour, baking powder, salt and cinnamon.
- Mix wet ingredients: In a separate bowl, mix the wet ingredients minus the milk and apples.
- Combine wet ingredients and dry ingredients. Add the milk and stir until incorporated, then stir in remaining dry ingredients. Stir in the apples last.
- Divide batter among muffins cups and top with crumble mixture.
- Bake the muffins at 400 F for 18 minutes. Cool slightly in the pan before transferring to a wire rack to cool completely.
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.
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!
There was likely too much moisture in the batter. Do not use apples that are super soft like Red Delicious as they will add unneeded moisture. Also, measure your ingredient properly using a kitchen scale.
I love baking with apples in the fall. Here are a few of my most popular apple recipes:
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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.