Apple crumble muffins are perfectly spiced, filled with fresh apples, and topped with a sweet brown sugar crumble. They make the perfect fall snack and can be ready in about 30 minutes!
Recipe summary
Flavor/texture: Moist, spiced muffins filled with cubed apples and topped with sweet brown sugar crumble.
Easy to make: Muffins are great for novice bakers. All you need are two bowls, a spoon, and about 30 minutes!
Yield: 12 standard-size muffins
Similar to: Gingerbread Muffins, Banana Nut Muffins, Cinnamon Walnut Muffins
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Ingredients and substitutions
- Wet ingredients - Granulated sugar, melted butter, eggs, and milk add moisture to your muffins. Reducing or omitting these ingredients can cause your muffins to turn out dry.
- Dry ingredients - All-purpose flour and baking powder balance with the wet ingredients and help your muffins rise in the oven.
- Flavor - Cinnamon, allspice, salt, and vanilla add flavor to the muffins.
- Crumble topping - All-purpose flour, brown sugar, cinnamon, and melted butter create a sweet crumble to sprinkle on top of your muffins. Want a lot of crumble? Feel free to double this portion!
- Apples - I recommend using granny smith apples for baking. Granny smith apples hold their shape after baking and add a tart flavor that contrasts well with the sweetness of the crumble topping.
How to make apple muffins
- Whisk dry ingredients in a large bowl, then stir wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and stir in the wet ingredients.
- Add chopped apples and stir to incorporate, then portion into a lined muffin pan.
- Prepare crumble and gently press into the top of each muffin.
- Bake until muffins pop back when gently pressed on the top and look golden brown.
Tips and tricks
Use melted butter and room temperature eggs - Room temperature ingredients combine evenly to create a homogenous batter. If one ingredient is cold it can seize up and create streaks throughout the batter.
To bring your eggs to room temperature quickly - Add the eggs (in the shell) to a small bowl and cover with warm tap water. Allow them to sit for about ten minutes.
Don't overmix the batter - There's no need to mix the batter for a long period of time. Stir only until the ingredients are incorporated. Overmixing batter once the flour has been added overworks the gluten, resulting in tough muffins.
Mixing the crumble - I find it easiest to use a fork and mash the crumble ingredients together until evenly incorporated. Your crumble should look like thick, clumpy sand.
If using liners, allow muffins to cool completely - Muffins and cupcakes tend to stick to paper liners if they're still warm. Allow your muffins to cool completely before unwrapping to prevent sticking issues.
Frequently asked questions
Homemade muffins will keep for about 3 days at room temperature in a tightly sealed container. After that, they'll begin to dry out.
Yes, muffins freeze well and will keep for about 3 months in a tightly sealed, freezer safe container. To thaw, place on the counter top for about 1 hour.
Granny smith apples are my go-to for baking. They're widely available year round, hold their shape well in baked goods, and add a tart flavor that pairs well with a sweet muffin base. Honeycrisp is a good option if you'd like something a bit sweeter.
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📖 Recipe
Apple Crumble Muffins
Ingredients
Muffins
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- ½ teaspoon salt
- ½ cup (99 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted
- 2 large eggs, room temperature
- ½ cup (114 g) milk
- 1 teaspoon vanilla extract
- 1 ½ cups (681 g) chopped apples, about one large or two small apples
Crumble Topping
- ⅔ cup (80 g) all purpose flour
- ⅓ cup (71 g) brown sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350℉ 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. Mash with a fork to combine - mixture should look like wet, clumpy sand. Spoon crumble on top of each muffin, pressing down lightly so that the crumble sticks to the muffin batter.
- Bake muffins for about 20-22 minutes, or until the muffins pop back when gently pressed on top.
- 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.
Equipment Recommendations
Notes
- Storage: Muffins will keep at room temperature in a sealed container for 3 days.
- Freezing: Baked muffins can be stored in the freezer for up to 3 months in a freezer-safe container.
- Allow to cool: If using paper liners, allow your muffins to cool completely before unwrapping or they will stick to the papers.
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