Apple Cinnamon Crumb Muffins Recipe

These Apple Cinnamon Crumb Muffins are a cozy blend of sweet, spiced, and buttery goodness in every bite. Soft, tender muffins are studded with juicy apple chunks and swirled with warm cinnamon, while the golden crumb topping adds a delightful crunch. Perfect for breakfast or a snack, they’re ready in just under an hour, making them an easy treat to whip up anytime.

The aroma of cinnamon and baked apples will fill your kitchen, promising a comforting treat that’s as satisfying as it smells. Each muffin is a perfect balance of moist, fluffy texture and rich, caramelized flavors. Whether enjoyed fresh from the oven or paired with your morning coffee, these muffins are sure to become a favorite in your baking repertoire.

Ingredients for Apple Cinnamon Crumb Muffins

• Crumb Topping:
• 1/3 cup (67g) packed light or dark brown sugar
• 1 Tablespoon (15g) granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 2/3 cup (84g) all-purpose flour (spooned & leveled)
• Muffins:
• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1/2 cup (100g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup (120g) yogurt or sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk (any kind), at room temperature
• 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; about 2 medium apples)
• Vanilla Icing (Optional):
• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
• 1/2 teaspoon pure vanilla extract

Step-by-Step Instructions

1. Preheat the oven: Preheat to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside. (Note: You may need a 2nd pan for 14 muffins or bake in batches.)
2. Make the crumb topping: In a medium bowl, mix brown sugar, granulated sugar, and cinnamon. Stir in melted butter, then gently mix in flour using a fork. Keep the mixture as large crumbles. Set aside.
3. Prepare the muffin batter: In a large bowl, whisk flour, baking soda, baking powder, cinnamon, and salt. Set aside.
4. Cream butter and sugars: Using a handheld or stand mixer with a paddle attachment, beat butter and both sugars on high speed until smooth and creamy, about 2 minutes. Scrape down the bowl as needed.
5. Add wet ingredients: Add eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then on high until mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the bowl as needed.
6. Combine wet and dry ingredients: With the mixer on low speed, add the dry ingredients and milk into the wet ingredients. Beat until no flour pockets remain. Fold in the chopped apples.
7. Fill muffin cups: Spoon the batter evenly into each cup or liner, filling all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
8. Bake: Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 20–23 minutes.
9. Cool: Allow the muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
10. Make the icing (optional): Whisk confectioners’ sugar, heavy cream (or milk), and vanilla extract together. Drizzle over warm or cooled muffins.
11. Store: Keep iced or plain muffins covered at room temperature for a few days or in the refrigerator for up to 1 week.

Perfect Pairings: Serving Suggestions

These Apple Cinnamon Crumb Muffins are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For breakfast, pair them with a hot cup of coffee or a glass of cold milk to balance the sweet, spiced flavors. They also make a great addition to a brunch spread alongside fresh fruit or a savory quiche.

Keep Them Fresh: Storage and Reheating Tips

Store your muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. To keep them moist, place a slice of bread in the container—it’ll absorb excess moisture. For longer storage, freeze the muffins in a freezer-safe bag for up to 3 months. Reheat them in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5–10 minutes to restore their warmth and crumbly texture.

Mix It Up: Recipe Variations

Feel free to get creative with this recipe! Swap the apples for pears or add a handful of chopped nuts like walnuts or pecans for extra crunch. For a healthier twist, use whole wheat flour or reduce the sugar by 1/4 cup. If you’re a fan of bold flavors, add a pinch of nutmeg or cardamom to the batter. You can also skip the icing for a less sweet option or drizzle with caramel sauce for an indulgent treat.

Baking Made Easy: Time-Saving Tips

To streamline the process, prep your ingredients ahead of time. Chop the apples and measure out the dry ingredients the night before. Use a cookie scoop to evenly distribute the batter into the muffin cups—it’s faster and less messy. If you’re short on time, skip the crumb topping and simply sprinkle the muffins with a mix of cinnamon and sugar before baking. They’ll still be delicious!

Your Questions Answered: Common FAQs

Can I use a different type of yogurt?

Absolutely! Greek yogurt, plain yogurt, or even dairy-free alternatives like coconut yogurt work well.

What if I don’t have muffin liners?

No problem—just grease the muffin pan thoroughly with nonstick spray or butter.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture will be slightly different, but they’ll still taste amazing!

Apple Cinnamon Crumb Muffins Recipe

Neha

These Apple Cinnamon Crumb Muffins are a cozy blend of sweet, spiced, and buttery goodness in every bite. Soft, tender muffins are studded with juicy apple chunks and swirled with warm cinnamon, while the golden crumb topping adds a delightful crunch.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 50 minutes mins

Course Muffins

Cuisine American

Servings 14 muffins

Ingredients

  

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Crumb Topping

• 1/3 cup packed light or dark brown sugar 67g
• 1 Tablespoon granulated sugar 15g
• 1 teaspoon ground cinnamon
• 1/4 cup unsalted butter, melted 4 Tbsp; 56g
• 2/3 cup all-purpose flour 84g (spooned & leveled)

Muffins

• 1 and 3/4 cups all-purpose flour 219g (spooned & leveled)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature 8 Tbsp; 113g
• 1/2 cup packed light or dark brown sugar 100g
• 1/4 cup granulated sugar 50g
• 2 large eggs, at room temperature
• 1/2 cup yogurt or sour cream, at room temperature 120g
• 2 teaspoons pure vanilla extract
• 1/4 cup milk (any kind), at room temperature 60ml
• 1 and 1/2 cups peeled & chopped apples 180g (1/2-inch chunks; you need about 2 medium apples)

Vanilla Icing (Optional)

• 1 cup confectioners’ sugar 120g
• 3 Tablespoons heavy cream (or milk for a thinner consistency) 45ml
• 1/2 teaspoon pure vanilla extract

Instructions

 

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. See note about jumbo size & mini muffins.
• Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
• Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Make the icing: Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
• Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

Keyword apple, baking, cinnamon, crumb topping, muffins

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