Apple Cinnamon Crumb Muffins
Few things beat the comfort of a muffin that’s still warm from the oven, especially one filled with spiced apples and crowned with a buttery streusel. These Apple Cinnamon Crumb Muffins strike the perfect balance between tender, fluffy centers and crisp, sweet toppings.
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They’re also incredibly versatile. They’re great for a quick breakfast, an afternoon pick-me-up, or tucked into lunchboxes. I often make a double batch because they freeze so well and reheat in seconds, tasting just as fresh as day one.
Unlike many overly sweet muffins, these let the apples take center stage. The cinnamon-spiced batter and crumb topping add just enough richness without being heavy, making them a treat worth baking on repeat.
Ingredients
For the Muffins
- All-purpose flour
- Baking powder – Check the date on your baking powder so the muffins rise properly.
- Baking soda
- Salt
- Ground cinnamon
- Granulated sugar
- Brown sugar – Don’t pack it down; there’s already plenty of sweetness.
- Unsalted butter – If using salted butter, skip the extra salt in the recipe.
- Eggs – Extra large eggs work fine, too.
- Vanilla extract – I usually use imitation vanilla and it works just as well.
- Milk – Whole milk makes the muffins a little richer, but any milk is fine.
- Apples – From about 2 apples. Use Granny Smith for tartness or a sweeter apple for a milder flavor.
For the Crumb Topping
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter
How to Make Apple Cinnamon Crumb Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F (175°C). I always check with a digital oven thermometer to ensure accuracy and it keeps muffins consistent every time. Line a standard 12-cup muffin tin with paper liners or grease lightly with butter.
Whisk the dry ingredients which includes flour, baking powder, baking soda, salt, and cinnamon in a stainless steel mixing bowl. I love stainless because it’s lightweight and easy to clean.
In another bowl, whisk together sugars, melted butter, eggs, vanilla, and milk. A balloon whisk makes this step quick and lump-free.
Add the dry ingredients to the wet mixture and fold gently with a silicone spatula, which prevents overmixing and keeps the batter light.
Fold in the diced apples. For prepping apples, I often use an apple peeler-corer-slicer when baking larger batches as it keeps pieces uniform and saves time.
Make the topping by mixing flour, brown sugar, and cinnamon in a small bowl. Cut in softened butter with a pastry blender for perfect coarse crumbs.
Use a cookie scoop to portion batter evenly into muffin cups, filling each about three-quarters full. Top generously with crumb mixture.
Bake 18–22 minutes, checking doneness with a cake tester or toothpick. The tops should be golden and set.
Cool in the pan for 10 minutes, then move to a wire cooling rack so they don’t get soggy underneath.
Chef’s Tips
- Use tart apples like Granny Smith if you prefer more contrast in flavor.
- Avoid overmixing to keep the muffins light and tender.
- Warm leftovers in the microwave for 10 seconds to revive their just-baked texture.
- Double the recipe for freezing—these muffins reheat beautifully.
Recommended
Make It a Meal
Pair these muffins with a hot mug of coffee or tea for a simple breakfast, or serve alongside scrambled eggs or a breakfast casserole for a fuller brunch spread.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 2 months. Reheat gently to enjoy again.
Apple Cinnamon Crumb Muffins
Equipment
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups apples diced
For the Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- ¼ cup unsalted butter softened
Instructions
- Preheat oven to 350°F (175°C). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk sugars, melted butter, eggs, vanilla, and milk until smooth.
- Fold dry ingredients into the wet mixture until just combined.
- Stir in the diced apples.
- For the topping, combine flour, brown sugar, and cinnamon. Cut in softened butter until crumbly.
- Fill muffin cups ¾ full and sprinkle with topping.
- Bake 18–22 minutes, until golden and cooked through.
- Cool 10 minutes in the pan before transferring to a rack.
Notes
Chef Jenn’s Tips
- Use tart apples like Granny Smith if you prefer more contrast in flavor.
- Avoid overmixing to keep the muffins light and tender.
- Warm leftovers in the microwave for 10 seconds to revive their just-baked texture.
- Double the recipe for freezing—these muffins reheat beautifully.
