Apple Cinnamon Crumb Muffins
These muffins hit the spot on a cool morning. Soft inside, full of tender apple pieces, and topped with that buttery cinnamon crumb that gets all crispy.
I make them when I want something cozy without too much fuss. The whole batch takes about 45 minutes from start to finish. You will get 12 muffins. Prep is only 15 minutes, they bake for 20, and then they need 10 minutes to cool a bit.
Done! Super easy and yummy. Perfect easy fall muffins recipe.
Ingredients
Gather everything before you start. It makes the process smoother. Here is what you need for the muffins and the topping.
For the muffins you will need:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup melted unsalted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1.5 cups peeled, cored, and diced apples (about 2 medium ones)
And for the crumb topping:
- 1/2 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup softened unsalted butter
How to do it
Preheat the oven
Set your oven to 180°C (350°F). Line a muffin tin with paper liners or grease the cups with a little butter so nothing sticks.
Make the muffin batter
Grab a large bowl and whisk the flour, baking powder, baking soda, salt, and cinnamon together. In a second bowl mix the granulated sugar, brown sugar, melted butter, eggs, vanilla, and milk until they blend well.
Pour the dry mix into the wet mix a bit at a time. Stir just until everything comes together. Do not overmix or the muffins get tough. Gently fold in the diced apples.
Prepare the crumb topping
In a small bowl stir the flour, brown sugar, and cinnamon. Add the softened butter. Use a fork or your fingers to work it in until you get coarse crumbs.
Fill the muffin cups
Spoon the batter into the cups so each one is about three-quarters full. Sprinkle a good amount of the crumb topping over every muffin.
Bake the muffins
Put the tin in the oven. Bake for 18 to 22 minutes. Check with a toothpick in the center. If it comes out clean, they are done.
Cool and serve
Let the muffins sit in the pan for a few minutes. Then move them to a wire rack so they finish cooling. They taste great warm or at room temperature.
Helpful tips/FAQ
What kind of apples work best? Any firm ones you like for baking. I usually grab whatever is in the fridge. Just peel and dice them small so they cook evenly.
Can I make these ahead? Yes. Store cooled muffins in an airtight container at room temperature for a couple days. They freeze well too. Just wrap them and thaw when you want one.
Why did my topping sink? If the butter was too soft or the batter too wet it can happen. Keep the butter soft but not melted for the crumbs. And fill the cups only three-quarters full so there is room for the topping to sit on top.
Do I really need to avoid overmixing? Yes. A few lumps are fine. Overmixing makes dense muffins and nobody wants that.
These always disappear fast at my house. Hope yours do too!
Apple Cinnamon Crumb Muffins
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1.5 cups apples peeled, cored, and diced (about 2 medium apples)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar packed
- 1/2 tsp ground cinnamon
- 1/4 cup unsalted butter softened
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease it with butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
- In another bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the diced apples gently.
- In a small bowl, combine the flour, brown sugar, and cinnamon for the topping.
- Add the softened butter and mix with a fork or your fingers until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full.
- Sprinkle the crumb topping generously over each muffin.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
