Apple Crumb Muffins
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By Alyssa Rivers
on Aug 18, 2017, Updated Sep 18, 2024 |
Apple Crumb Muffins are sweet and fluffy bakery-style muffins topped with a brown sugar crumble. Every bite is loaded with fresh apple pieces and spiced to perfection!
Apple Crumb Muffins Ingredients
Make homemade apple crumb muffins using everyday simple ingredients! You’ll love how easy it is to enjoy bakery-style muffins with pantry staples items you most likely already have on hand.
Muffins
- All-Purpose Flour: Gives the muffins a light, tender crumb and provides structure.
- Baking Powder: Makes the muffins fluffy and light!
- Salt: Balances the sweetness.
- Whole Milk: Using a higher fat percentage of milk gives the best texture.
- Vegetable Oil: Adds fat to make the muffins moist and tender.
- Egg: Works as a binder and gives the muffin structure.
- Granulated Sugar: The sweetness of the muffin batter balances the tart apples.
- Vanilla Extract: Adds a hint of sweet, warm vanilla flavor.
- Granny Smith Apples: Peeled and diced (about 2 apples)
Crumb Topping
- Brown Sugar: The sweetness of the crumb topping.
- Ground Cinnamon: The BEST flavor to add to the topping to complement apples!
- All-Purpose Flour: Helps thicken the crumble to hold its shape.
- Salt: Just a dash to enhance the sweetness.
- Unsalted Butter: Melt the butter before mixing with the crumb topping.
Apple Crumb Muffins Recipe
This muffin recipe has two parts but comes together quickly! It’s a great way to use up those apples. And don’t skip the crumb topping because it’s the best part! Fall time is the BEST time to make homemade muffins.
- Prep/ Combine the Flour Mixture: Preheat the oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray, or line it with muffin liners then set aside. In a small bowl, whisk together the flour, baking powder, and salt.
- Whisk the Milk Mixture: In a large bowl, combine the milk, oil, egg, sugar, and vanilla.
- Combine the Flour and Milk Mixtures: Add the flour mixture into the milk mixture and mix until combined.
- Add Apples/ Fill Muffin Pan: Stir in the apples then scoop the batter into the prepared muffin pan. Fill each well about ⅔ full then set aside.
- Make Crumb Topping: Prepare the crumb topping by mixing the sugar, cinnamon, flour, and salt in a small bowl. Add the butter and mix until everything is evenly moistened and it resembles the size of small peas.
- Sprinkle on the Topping/ Bake: Sprinkle the crumb topping evenly over the muffin batter in the muffin pan. Bake for 20-22 minutes, until a toothpick comes out clean from the center of the muffins.
Tips and Variations
Make these apple crumb muffins just the way you like them! Here are some tips and variations to switch it up if you prefer.
- Apples: I prefer granny smith apples for baking because they hold up so well, but you can use a sweeter apple like Honeycrisp, Braeburn, Fuji, or Gala!
- Boost the Cinnamon Flavor: Add ½-1 teaspoon of cinnamon with the flour and other dry ingredients for more of a cinnamon apple flavor.
- Crumb Topping Tips: The crumb topping can be prepared and refrigerated for up to one week before using it in the recipe. If you don’t want as much crumb topping on the muffins, then leave some of it off! They will still bake up beautifully.
- Make Mini Muffins: You can make these into mini-sized muffins! Use mini muffin liners, or spray a mini muffin pan well with non-stick cooking spray as directed in the instructions. Fill ⅔ of the way full with batter, and then sprinkle a teaspoon of the crumb topping. Bake for 10-13 minutes or until a toothpick comes out clean.
Storing Apple Crumb Muffins
These apple crumb muffins make great leftovers and store perfectly when made ahead. My kids love homemade muffins after school so I always make extra to have on hand! Try these pumpkin or blueberry muffins next!
- On the Counter: Store apple crumb muffins at room temperature in an airtight container for up to 5 days.
- In the Refrigerator: Once cooled, place in an airtight container and store in the refrigerator for up to 7 days.
- In the Freezer: These muffins can be prepared and frozen for up to 3 months. Store in an airtight freezer container. Thaw by leaving the muffins in an airtight container at room temperature for a couple of hours.
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Muffins
Preheat the oven to 400 degrees Fahrenheit. Spray a muffin pan with non-stick cooking spray, or line it with muffin liners and set aside.
In a small bowl, whisk together the flour, baking powder, and salt.
In a large bowl, combine the milk, oil, egg, sugar, and vanilla.
Add the flour mixture to the milk mixture and mix until combined.
Stir in the apples.
Scoop the batter into the prepared muffin pan until each well is about ⅔ full. Set aside.
Crumb Topping
Prepare the crumb topping by mixing the sugar, cinnamon, flour, and salt in a small bowl.
Add the butter and mix until everything is evenly moistened and you have pieces about the size of small peas.
Sprinkle the crumb topping evenly over the muffin batter in the muffin pan.
Bake for 20-22 minutes, until a toothpick comes out clean from the center of the muffins. Let them cool for at least 15 minutes before serving.
Calories: 258kcalCarbohydrates: 39gProtein: 4gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 114mgPotassium: 160mgFiber: 1gSugar: 17gVitamin A: 180IUVitamin C: 1mgCalcium: 69mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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