Apple Crumble Muffins

Apple crumble muffins are tender, cinnamon-spiced treats loaded with juicy apple chunks and topped with a buttery brown sugar crumble. They’re quick to make, ready in under 30 minutes, and perfect for breakfast or a cozy snack any time of day.

Love More Muffins Desserts? Try My Cherry Cobbler Muffins or this Pumpkin Banana Muffins next.

Why You’ll Love This Recipe

Big apple chunks in every bite – not those tiny pieces that disappear when you bake them. The crumble topping actually stays crispy instead of melting into nothing. I use way more apples than most recipes because honestly, what’s the point otherwise? My family fights over the ones with the biggest apple pieces.

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Ingredients You’ll Need

For the Muffins:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg (skip if you don’t have it)
• 1/2 cup unsalted butter, soft
• 3/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 2 large eggs, room temp
• 1/2 cup sour cream (or Greek yogurt)
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 1½ cups Granny Smith apples, peeled and chopped

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

Why These Ingredients Work

I only use Granny Smith apples now after trying every variety. They stay firm when baked and don’t turn into mush like other apples do. The sour cream keeps these muffins from being dry – learned that trick from my mom who never had a dry baked good in her life.

Brown sugar in both the muffins AND crumble is non-negotiable. It adds moisture plus that caramel flavor that makes people ask what’s different about these. Skip the nutmeg if you want, but that tiny amount makes the whole kitchen smell incredible.

Essential Tools and Equipment

• 2 mixing bowls
• Hand mixer or stand mixer
• 12-cup muffin tin
• Paper liners
• Wire rack
• Ice cream scoop for filling

How To Make Apple Crumble Muffins

Step 1: Prep Your Kitchen

Heat oven to 400°F. Line muffin tin with papers or spray with oil. Don’t skip this step – I’ve had muffins stick and it’s heartbreaking.

Step 2: Make the Crumble Topping First

Mix flour, both sugars, and cinnamon in a bowl. Pour melted butter over it and stir with a fork until you get clumps. Set aside – doing this first saves time later.

Step 3: Prepare Your Dry Ingredients

Whisk flour, baking powder, cinnamon, salt, and nutmeg together. Mix well so you don’t get baking powder chunks in your muffins.

Step 4: Cream the Butter and Sugars

Beat softened butter with both sugars for 4 minutes until fluffy. This step matters – don’t rush it or your muffins will be dense.

Step 5: Add the Wet Ingredients

Add eggs one by one, then sour cream and vanilla. The mixture looks weird at this point but that’s normal.

Step 6: Bring It All Together

Add half the flour mixture, mix barely. Add milk, mix barely. Add remaining flour, mix just until combined. Stop mixing when you can’t see flour anymore.

Step 7: Fold in the Apples

Stir in apple pieces gently with a spoon. Don’t beat them to death – you want distinct apple chunks.

Step 8: Fill and Top

Scoop batter into muffin cups about 2/3 full. Sprinkle crumble on each one – be generous.

Step 9: Bake to Golden Perfection

Bake 18-22 minutes until tops are golden. Toothpick should have a few moist crumbs, not be totally clean. Cool in pan 5 minutes, then move to wire rack.

Expert Tips

Get everything to room temp first – cold ingredients don’t mix right and you get lumpy batter. I learned this the hard way after making hockey pucks instead of muffins.

Personal Secret: Toss apple pieces with 1 tablespoon flour before adding them. Keeps them from sinking to the bottom. My grandmother taught me this trick.

Pro Tips & Cooking Hacks

• Stop mixing when flour disappears – lumpy batter makes tender muffins, smooth batter makes tough ones
• Chop apples into 1/4-inch pieces – bigger chunks fall apart, smaller ones disappear
• Check doneness with toothpick – should have wet crumbs stuck to it, not come out clean
• Cool exactly 5 minutes in pan – longer makes bottoms soggy from steam
• Spray your ice cream scoop – makes filling cups so much easier

Flavor Variations

• Add nuts: Throw 1/3 cup chopped walnuts in the crumble
• Try pears instead: Use ripe but firm pears, add pinch of cardamom
• Mix in dried fruit: 1/4 cup cranberries or raisins work great
• Go caramel crazy: Drizzle with caramel sauce after cooling
• Maple version: Replace 2 tablespoons milk with real maple syrup

Make-Ahead Options

Make batter night before, store in fridge. Let it sit 15 minutes before scooping and baking. Baked muffins freeze for 3 months – wrap each one in plastic wrap first. Thaw on counter or microwave 30 seconds when you want one.

Recipe Notes & Baker’s Tips

Start with hot 400°F oven for those bakery-style dome tops. If tops brown too fast, cover with foil last 5 minutes. Room temperature ingredients mix better – take eggs and sour cream out 30 minutes early.

Serving Suggestions

Warm with butter and coffee is my favorite. Pack them for lunch boxes or afternoon snacks. For fancy brunch, serve with vanilla Greek yogurt and dust with powdered sugar. Kids love them with a glass of cold milk.

How to Store Your Apple Crumble Muffins

Counter: 4 days in airtight container
Fridge: 1 week covered
Freezer: 3 months wrapped individually

Reheat in 350°F oven 5 minutes or microwave 15 seconds. Crumble gets soft when stored but still tastes great.

Allergy Information & Substitutions

Gluten-Free: Use 1:1 gluten-free flour blend (Bob’s Red Mill works)
Dairy-Free: Vegan butter + dairy-free milk and yogurt
Egg-Free: Replace each egg with 1/4 cup applesauce

Contains: Wheat, dairy, eggs

Questions I Get Asked A Lot

Can I use different apples?
Sure! Honeycrisp, Fuji, or Gala work fine. Avoid Red Delicious – they get mushy.

My crumble disappeared. Why?
Butter was too hot when you made it, or oven wasn’t hot enough. Melted butter should be warm, not scalding.

Can I make mini muffins?
Yes! Bake at 375°F for 12-15 minutes. Makes about 24 mini ones.

Why are mine dense?
You mixed too much after adding flour. Mix just until flour disappears.

Can I double this?
Absolutely. You’ll need two muffin tins or bake in batches.

These Apple Crumble Muffins saved my sanity during Jake’s growth spurt phase. He’d eat six at a time and still ask for more. Now I make double batches and freeze half so I’m never caught without breakfast options.

The crumble topping is what makes these special – it stays crunchy even the next day. I’ve tried skipping it when I’m lazy but the muffins just aren’t the same. Trust me on this one.

💬 Made these yet? Drop a comment below! I want to hear if your kids devoured them like mine do. Did you try any of the variations? Jake’s latest obsession is the maple version.