These apple crumb muffins are like mini apple crisps in muffin form — soft, fluffy centers packed with cinnamon-kissed apple chunks and topped with buttery brown sugar streusel. Your kitchen will smell unreal.
They’re perfect for fall breakfasts, after-school snacks, or cozy coffee breaks. Bonus: they freeze beautifully!
Craving more muffin magic? Try my Pumpkin Streusel Muffins or Apple Cider Doughnuts next!
📝 Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups peeled, diced apples (like Honeycrisp)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter, melted
👩🍳 Instructions
1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
2. Mix dry ingredients: In a large bowl, whisk flour, sugars, baking powder, baking soda, cinnamon, and salt.
3. Whisk wet ingredients: In another bowl, whisk eggs, oil, milk, and vanilla.
4. Combine: Add wet to dry ingredients and stir gently. Fold in diced apples.
5. Make crumb topping: Stir flour, brown sugar, cinnamon, and melted butter until crumbly.
6. Assemble muffins: Fill muffin cups 3/4 full. Top each generously with crumb topping.
7. Bake: 18–22 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to rack.
🍽 Serving Tips
- Enjoy warm with a pat of butter or apple butter.
- Pair with chai or a maple latte for peak fall vibes.
- Pack into lunchboxes for weekday treat wins.
🌟 Variations
- Use whole wheat flour for a heartier muffin.
- Mix in raisins, dried cranberries, or a touch of nutmeg.
- Swap apples for pears for a fun twist.
😬 Troubleshooting
- Dry muffins? Don’t overbake — they’re done when tops spring back.
- Tough texture? Batter may have been overmixed.
- Flat tops? Check your baking powder and fill muffin cups 3/4 full.
🧊 Storage
- Room Temp: Store in airtight container up to 3 days.
- Fridge: Store up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw at room temp or warm slightly.
Apple Crumb Muffins
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups peeled diced apples (like Honeycrisp)
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- Mix dry ingredients: In a large bowl, whisk flour, sugars, baking powder, baking soda, cinnamon, and salt.
- Whisk wet ingredients: In another bowl, whisk eggs, oil, milk, and vanilla.
- Combine: Add wet to dry ingredients and stir gently. Fold in diced apples.
- Make crumb topping: Stir flour, brown sugar, cinnamon, and melted butter until crumbly.
- Assemble muffins: Fill muffin cups 3/4 full. Top each generously with crumb topping.
- Bake: 18–22 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to rack.
Notes
- You can use Greek yogurt instead of milk for a tangy twist.
- Add chopped pecans or walnuts to the topping for crunch.
Let me know how crumb-topped and cozy your muffins turned out! Tag me so I can see your golden-topped beauties 🧁🍎
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