Spiced Apple Crumble Muffins are moist, tender, and buttery – perfect for breakfast, dessert, or snacking. Filled with fresh apples, warm spices, and topped with a brown sugar crumble.
If you have an apple or two on hand, you may want to give these spiced apple crumble muffins a try. These muffins are buttery, tender, and filled with chopped fresh apples.
A brown sugar cinnamon crumble is the perfect topping for these lightly spiced muffins. You really can’t go wrong with a crumble topping.
This recipe makes a dozen standard sized muffins, perfect for breakfast or snacking. They’re indulgent enough you could even enjoy them for dessert!
Ingredients and substitutions
As with most baking recipes, I don’t offer many substitutions because each ingredient has a purpose.
You’ll need either one large apple or two small apples. I used granny smith apples, which are excellent for baking, but any apples you have on hand will work.
If desired, the crumble can be omitted from the muffins. However – this is the best part! I recommend giving it a try.
Making a crumble topping
I find it easiest to use a fork and mash your crumble ingredients together until evenly incorporated. Your crumble should look like thick, clumpy sand.
Add spoonfuls of crumble to the top of each muffin, pushing down slightly so that the crumble sticks to the batter while baking.
Should I use paper liners?
I like to use paper liners for my muffins because they keep my muffin pan mess-free and they’re easy to remove from the pan.
However, if you plan to serve your muffins warm, you may want to go forgo the liners and grease your pan instead. Why?
When using muffin or cupcake liners, your baked goods will stick to the liners if you try to unwrap them while they’re still warm. This is why you want to let cupcakes cool completely before frosting and serving them – they’ll stick to the liners as you unwrap them.
Instead, I suggest greasing your muffin pan generously and adding a dusting of flour before adding your muffin batter.
Spiced Apple Crumble Muffins
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped apples about one large or two small apples
- 2/3 cup all purpose flour
- 1/3 cup brown sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter melted
- Preheat oven to 350 degrees and line a muffin pan with liners, or grease pan, and set aside.
- In a large bowl, whisk together flour, baking powder, cinnamon, allspice, and salt. Set aside.
- In a separate bowl, add granulated sugar, melted butter, eggs, milk, and vanilla extract. Mix until fully incorporated. Add to dry ingredients and stir until just combined. Add chopped apples and stir to incorporate.
- Distribute batter between 12 muffin cups and set aside.
- In a bowl, add crumble ingredients: flour, brown sugar, cinnamon, and melted butter. Stir to combine. Spoon crumble on top of each muffin, pressing down lightly so that the crumble sticks to the muffin batter.
- Bake muffins for 20-22 minutes, or until a toothpick inserted in the middle comes out clean (or with crumbs, not batter).
- Allow pan to cool for 2-3 minutes before removing muffins to a cooling rack to cool completely. Store cooled muffins in a sealed container.
- Muffins will keep at room temperature in a sealed container for 3 days.
- Baked muffins can be stored in the freezer for up to 3 months, tightly wrapped in foil and stored in a freezer safe container.
- If using paper liners, allow your muffins to cool completely before unwrapping, or they will stick to the papers.
- Chop your apples in 1/2" cubes or smaller for best results.