Apple Cinnamon Crumb Muffins
These Apple Cinnamon Crumb Muffins are the perfect cozy treat for breakfast, brunch, or an afternoon snack. With tender apple-filled muffins, a hint of warm cinnamon, and a buttery crumb topping, they taste just like apple pie in muffin form!
Ingredients
For the Muffins:
- 250 g all-purpose flour - The base of the muffins.
- 1 teaspoon baking powder - Helps the muffins rise.
- ½ teaspoon baking soda - Ensures a light and fluffy texture.
- ½ teaspoon salt - Balances the sweetness.
- 1 teaspoon ground cinnamon - Adds warmth and flavor.
- 100 g granulated sugar - Sweetens the muffins.
- 50 g brown sugar, packed - Adds moisture and a hint of caramel flavor.
- 115 g unsalted butter, melted - Keeps the muffins rich and tender.
- 2 large eggs - Provides structure.
- 1 teaspoon vanilla extract - Enhances flavor.
- 120 ml milk - Adds moisture and softness.
- 1.5 cups (about 2 medium apples) apples, peeled, cored, and diced - The star ingredient!
For the Crumb Topping:
- 65 g all-purpose flour - Forms the crumble.
- 65 g brown sugar, packed - Adds sweetness and a caramelized flavor.
- ½ teaspoon ground cinnamon - Brings a warm spice to the topping.
- 60 g unsalted butter, softened - Creates the perfect crumb texture.
See recipe card for quantities.
How to Make Apple Cinnamon Crumb Muffins
Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it with butter. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well blended.
Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
Gently fold in the diced apples.
In a small bowl, mix the flour, brown sugar, and cinnamon for the topping.
Add the softened butter and blend using a fork or your fingertips until the mixture forms coarse crumbs. Evenly distribute the batter among the muffin cups, filling each about ¾ full.
Generously sprinkle the crumb topping over each muffin.
Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Carefully transfer the cooled muffins to a serving board. Serve and enjoy!
Hint: For extra moist muffins, try grating half of the apple instead of dicing it! The natural juices add even more flavor and tenderness.
Substitutions & Variations
- Dairy-Free Option - Use plant-based butter and almond or oat milk instead of dairy milk.
- Different Apples - Try using Honeycrisp, Fuji, or Pink Lady for different flavors.
- Gluten-Free - Swap the all-purpose flour for a 1:1 gluten-free flour blend.
- Extra Crunch - Add chopped pecans or walnuts to the crumble topping.
💭Crucial Success Tips
- Use Room Temperature Ingredients - This ensures even mixing and a smooth batter.
- Don't Overmix - Overmixing leads to dense muffins, so mix until just combined.
- Bake Until Golden - Check muffins at 18 minutes to avoid overbaking.
FAQ
Yes! They stay fresh for 3 days at room temperature and can be frozen for longer storage.
Absolutely! Chopped pecans, walnuts, or raisins make a great addition.
Yes! Replace the melted butter with ½ cup vegetable or coconut oil for a slightly different texture.
Apple Cinnamon Crumb Muffins
Ingredients
For the Muffins:
- 240 grams all-purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 100 grams granulated sugar ½ cup
- 50 grams brown sugar packed, ¼ cup
- 113 grams unsalted butter melted, ½ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 120 mL milk ½ cup
- 180 grams apples peeled, cored, and diced (about 2 medium apples)
For the Crumb Topping:
- 60 grams all-purpose flour ½ cup
- 67 grams brown sugar packed, ⅓ cup
- ½ teaspoon ground cinnamon
- 57 grams unsalted butter softened, ¼ cup
Instructions
- Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or lightly grease it with butter.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix the granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and milk until well blended.
- Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- Gently fold in the diced apples.
- In a small bowl, mix the flour, brown sugar, and cinnamon for the topping.
- Add the softened butter and blend using a fork or your fingertips until the mixture forms coarse crumbs. Evenly distribute the batter among the muffin cups, filling each about ¾ full.
- Generously sprinkle the crumb topping over each muffin.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Carefully transfer the cooled muffins to a serving board. Serve and enjoy!
Notes
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week in an airtight container.
- Freezer: Wrap muffins individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before eating.
Nutrition
How To Store Apple Cinnamon Crumb Muffins
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to a week in an airtight container.
- Freezer: Wrap muffins individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature before eating.
