Apple Crumble Muffins

These apple crumble muffins are everything a fruity muffin should be: tender, moist, and absolutely packed with little bursts of fresh apple. A buttery cinnamon streusel melts into the tops as they bake, giving each muffin a crisp, craggy lid that contrasts with the soft crumb underneath. They’re simple to make, but they feel like something you’d pick up from a good bakery.

They’re perfect for using up a couple of apples hanging around the fruit bowl, and they work just as well for breakfast, brunch, or an afternoon treat. Serve them warm with butter, enjoy them at room temperature with coffee or tea, or tuck them into lunch boxes. The batter comes together quickly, and the crumble topping takes only a minute, so you can have warm, fragrant muffins on the table with very little effort.

What You’ll Like About This Recipe

• Bakery-style texture. A rich batter made with softened butter and brown sugar bakes into muffins that are moist and tender with a fine, even crumb—no dry, crumbly muffins here.
• Plenty of real apple. A generous amount of finely chopped apple is folded through the batter so you get bits of fruit in every bite instead of just a hint of flavor.
• Buttery cinnamon crumble. The simple streusel topping adds sweetness, spice, and a crunchy contrast that makes the muffins feel extra special without a lot of extra work.
• Adaptable for your pantry. You can use whatever baking apples you have on hand, choose light or dark brown sugar, and add or skip walnuts depending on your taste and who you’re serving.
• Freezer-friendly for busy mornings. These muffins hold up well to freezing, so you can bake a batch, freeze most of them, and pull out a few at a time for quick breakfasts or snacks.

Ingredient Notes

• Butter – Softened butter is beaten with brown sugar to create structure and help the muffins rise nicely. It also gives the crumb a rich, buttery flavor that pairs perfectly with apples and cinnamon.
• Brown sugar – Brown sugar adds sweetness, moisture, and a hint of molasses flavor. You can use either light or dark brown sugar; dark will give a slightly deeper color and more caramel notes.
• Eggs and vanilla – Eggs provide structure and help the muffins rise, while vanilla rounds out the flavor and complements the apples and spice.
• Baking powder – The leavening that helps the muffins rise and dome in the oven. Make sure it’s fresh so you get a good lift.
• Cinnamon and salt – Cinnamon adds warmth and classic “apple dessert” flavor in both the batter and the topping. Salt sharpens all the flavors and keeps the sweetness balanced.
• Apple – Finely chopped apple distributes more evenly through the batter than large chunks and softens nicely as the muffins bake. Use a firm baking variety that holds some texture, such as Granny Smith, Honeycrisp, or Gala. Peeling is optional; unpeeled apples add a little color and extra fiber.
• Walnuts (optional) – Chopped walnuts add crunch and a nutty flavor that works beautifully with apples and brown sugar. You can leave them out for nut-free muffins or swap in pecans if you prefer.
• Crumble topping ingredients – A simple mixture of flour, brown sugar, cinnamon, salt, and softened butter forms clumps easily and bakes into a crisp, sweet, cinnamon-spiced topping.

How to Make It

1. Prepare the muffin pan by lining the wells with paper liners and set the oven to preheat.
2. Beat the softened butter and brown sugar together until the mixture looks light and fluffy, then add the eggs one at a time and beat in the vanilla.
3. Combine the dry ingredients in a separate bowl so the baking powder, cinnamon, and salt are evenly distributed through the flour.
4. Add the dry ingredients to the butter mixture in portions, alternating with the milk, mixing just until the batter is smooth and there are no dry streaks.
5. Fold the finely chopped apple and walnuts into the batter with a spatula so they are evenly dispersed without deflating the mixture.
6. Divide the batter among the lined muffin cups, filling each one about three-quarters full.
7. Make the crumble topping by working the softened butter into the flour, brown sugar, cinnamon, and salt until you have clumps and sandy crumbs.
8. Sprinkle the crumble evenly over the tops of the filled muffin cups, pressing lightly so it adheres.
9. Bake until the muffins are risen and golden and a tester inserted in the center of a muffin comes out clean, then cool them in the pan briefly before transferring to a rack.

Pro Tips

• Chop the apple finely so the pieces are small and evenly sized. Larger chunks can create wet pockets and may sink to the bottom of the muffins.
• Avoid overworking the batter once the flour is added. Stop mixing as soon as the dry streaks disappear, then switch to a spatula to fold in the apples and nuts.
• Press the crumble lightly onto the batter before baking so it sticks to the tops instead of falling off when the muffins rise.
• Check the muffins a little early toward the end of baking time; ovens vary, and slightly overbaking can dry out the crumb and dull the apple flavor.

Recipe Variations

• Cinnamon-pecan crumble muffins. Swap the walnuts for chopped pecans in both the batter and topping for a softer, buttery crunch and classic pecan flavor.
• Caramel apple muffins. Stir a handful of soft caramel bits into the batter along with the apples, or drizzle baked muffins with a little caramel sauce once they cool slightly. The combination tastes like a caramel apple in muffin form.
• Apple-oat crumble muffins. Replace a portion of the flour in the crumble topping with rolled oats for a heartier, more rustic texture. The oats toast in the oven and give the topping extra crunch.
• No-nut apple crumble muffins. Simply leave out the walnuts for a nut-free batch. You can add extra chopped apple or a few more crumbs of topping to keep the muffins just as satisfying.
• Spiced apple muffins. Add a pinch of nutmeg, allspice, or cardamom to the batter along with the cinnamon for a more complex, warmly spiced flavor that feels especially cozy in cooler months.

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

• Room temperature – Let the muffins cool completely, then store them in an airtight container at room temperature for up to 2 days. To prevent the crumble from getting soggy, line the container with a paper towel and place another on top of the muffins.
• Refrigerate – For slightly longer storage, keep the cooled muffins in an airtight container in the refrigerator for up to 4 days. The crumb will firm up a bit when chilled but softens again when brought back to room temperature.
• Freeze – Wrap each cooled muffin individually in plastic wrap or place them in a single layer in a freezer bag, removing as much air as possible. Freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator.
• Refresh – To bring back that freshly baked texture, warm thawed or day-old muffins briefly in a low oven or toaster oven until the tops feel crisp and the centers are just warmed through. This helps revive the crumble and brightens the apple and cinnamon aroma.