Apple Cinnamon Crumb Muffins
These bakery-worthy Apple Cinnamon Crumb Muffins feature tender, spiced batter studded with fresh apple chunks and crowned with a buttery cinnamon streusel topping. Perfect for cozy mornings, they balance wholesome fruit with just-right sweetness.
Ingredients
For the Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup packed brown sugar
- ¼ cup unsalted butter cold and cubed
- 1 teaspoon ground cinnamon
- Pinch of salt
For the Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter melted and slightly cooled
- ⅔ cup granulated sugar
- ⅓ cup packed brown sugar
- 2 large eggs at room temperature
- ½ cup milk at room temperature
- 1 tablespoon vanilla extract
- 2 cups diced apples about 2 medium apples, preferably Honeycrisp, Granny Smith, or Braeburn
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Prepare the crumb topping by combining flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cold cubed butter and use your fingers or a pastry cutter to work the mixture until it resembles coarse crumbs. Place in the refrigerator while you prepare the muffin batter.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
- In a separate bowl, mix the melted butter with both sugars until smooth. Add the eggs one at a time, beating well after each addition. Stir in the milk and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula or wooden spoon just until combined. The batter will be thick – don’t overmix or your muffins will be tough!
- Fold in the diced apples until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Remove the crumb topping from the refrigerator and sprinkle generously over each muffin, gently pressing it into the batter slightly.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should be golden brown and slightly domed.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For the best texture, don’t overmix the batter once you combine wet and dry ingredients – a few small lumps are perfectly fine.
- Room temperature eggs and milk blend more easily with other ingredients, creating a more uniform batter.
- The type of apple matters – firm, tart-sweet varieties like Honeycrisp or Granny Smith hold their shape during baking and provide the best flavor contrast.
- Dice the apples into small, uniform pieces (about ¼-inch) for even distribution and proper baking.
- These muffins freeze beautifully for up to 3 months – just thaw overnight in the refrigerator and warm slightly before serving.