Apple Crumble Muffins
Apple crumble muffins are elevated with a delightful streusel topping. Enjoy the flavors of fresh apples, spices, and fabulous crunch.
These apple crumble muffins are tender, moist, and full of fresh apple flavor with a sweet, buttery brown sugar streusel on top. They’re the perfect fall treat—or a year-round favorite—for breakfast, brunch, or snacking. A handful of chopped walnuts adds crunch and nuttiness, but the muffins are equally delicious without them. Easy to make and freezer-friendly, these muffins are sure to become a go-to recipe.
What You’ll Like About This Dish
Perfectly spiced. Warm cinnamon pairs beautifully with apples for cozy, classic flavor.
Crunchy streusel topping. The crumble adds sweetness and texture with every bite.
Freezer-friendly. Bake a batch and stash some away for later—they thaw and reheat well.
Easy to customize. Great base recipe with lots of options for add-ins and variations.
Ingredient Notes
- Butter: Use softened unsalted butter for best flavor and texture in both batter and crumble.
- Brown sugar: Light or dark works—dark brown adds a deeper molasses note.
- Apples: Choose a firm apple like Honeycrisp or Granny Smith and chop it finely.
- Walnuts: Optional, but they add a nice crunch and contrast to the soft muffin interior.
- Milk: Whole milk or 2% both work well to keep the crumb tender.
- Cinnamon: Essential for the apple-spice combo—feel free to swap in a spice blend.
- Crumble topping: A mix of flour, brown sugar, cinnamon, and softened butter creates a quick, sweet streusel.
Steps to Make Apple Crumble Muffins
- Preheat the oven and line a muffin tin with paper liners.
- Cream the butter and brown sugar until light and fluffy, then mix in eggs and vanilla.
- In a separate bowl, combine the dry ingredients: flour, baking powder, cinnamon, and salt.
- Alternate adding the dry ingredients and milk to the butter mixture, blending gently.
- Fold in the chopped apple and optional walnuts.
- Divide the batter among muffin cups, filling each about 3/4 full.
- Make the crumble topping and sprinkle it generously over the batter.
- Bake until the muffins are set and a toothpick comes out clean.
Tips
- Use room temp ingredients. This helps the batter blend evenly and gives better rise.
- Don’t overmix. Stir just until the flour is incorporated to avoid tough muffins.
- Chop apples small. Finely diced apples will distribute more evenly in the batter.
- Watch the oven near the end. Muffins are done when the tops spring back lightly to the touch.
Recipe Variations
- Spices: Swap the cinnamon for apple pie spice or pumpkin pie spice for a deeper, warm spice blend.
- Nuts: Use chopped pecans or spiced pecans instead of walnuts, or skip the nuts altogether for a smoother texture.
- Fruit: Fold in 1/4 cup of dried cranberries, raisins, or finely chopped dates for a bit of chew and extra sweetness.
- Bacon twist: Add 2 to 3 tablespoons of finely chopped cooked bacon to the batter for a sweet-savory combo.
- Topping: Mix rolled oats into the streusel topping for added texture, or sprinkle the muffins with coarse sugar instead.
Serving Suggestions
- Serve warm for breakfast or brunch with coffee or tea.
- Pack into lunchboxes for a sweet midday snack.
- Pair with a dollop of whipped cream or scoop of vanilla yogurt.
- Add to a fall baked goods platter with scones and pumpkin bread.
How to Store and Reheat
Room Temperature: Let the muffins cool completely. Store in an airtight container lined with paper towels to absorb moisture. Keep at room temperature for up to 4 to 5 days.
Freeze: Arrange cooled muffins in a single layer in a freezer-safe container or resealable bag. Freeze for up to 3 months. Label with the date and name.
Reheat: Thaw at room temperature if frozen. To warm, wrap muffins in foil and heat in a 350°F oven for about 10 minutes, or microwave uncovered for 15 to 20 seconds.
Apple Crumble Muffins
Ingredients
- 1/2 cup butter, (113 grams), softened
- 3/4 cup brown sugar, (148 grams ), packed , light or dark
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour, (284 grams)
- 2 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 2/3 cup milk
- 1 cup apple, finely chopped
- 1/2 cup walnuts, chopped, optional
Crumble Topping
- 1/3 cup all-purpose flour, (43 grams)
- 1/3 cup brown sugar, (65 grams), packed
- 1/2 teaspoon cinnamon
- pinch salt
- 3 tablespoons butter, (42 grams), softened
Instructions
- Prepare the Oven and Pan: Heat the oven to 375 F and line a 12-well muffin tin with paper liners.
- Make the Batter: In a mixing bowl with an electric mixer, beat the butter and brown sugar until light and fluffy. Beat in the eggs until well blended. Beat in the vanilla.In a separate bowl, combine the flour with the baking powder, cinnamon, and salt; stir or whisk to blend the dry ingredients. Add one-third of the dry ingredients to the butter and brown sugar mixture and beat until blended. Add half of the milk and beat until blended. Repeat with another one-third of the dry ingredients and the remaining milk, then beat in the remaining flour until blended. Avoid overbeating. Fold in the chopped apple and walnuts (if using).
- Fill the Muffin Cups: Spoon the batter into the muffin cups, filling about 3/4 full.
- Make the Crumble Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Work the butter into the mixture with a fork or your fingers until the crumbs are formed. Sprinkle crumbs over each filled muffin cup.
- Bake: Transfer the pan to the oven and bake the apple muffins for 18 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
