I’m sharing my Apple Crumble Muffins recipe with a pantry hack for consistently even bakes and a quick vanilla glaze trick everyone asks me about.

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Say hello to my favorite Apple Crumble Muffins, the kind that sneak up on you and make you wonder why you didnt bake them sooner. I love the way warm cinnamon threads through tender muffin crumbs and how little pockets of peeled and diced apples pop with every bite.

I promise they are not fussy, yet somehow feel like a treat you scored, not bought. I’ve burned a few batches, dropped one on the floor, and still kept tweaking until the balance felt right.

If you like fall flavors and a little crunch, these Apple Crumble Muffins might just become a habit.

Ingredients

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Apples: crisp, add fiber and tart sweetness, keeps muffins moist and slightly tangy.
All purpose flour: gives structure, mostly carbohydrates, not much nutrients alone.
Brown sugar: adds caramel sweetness and moisture, mostly simple carbs that make it sweet.
Greek yogurt: adds protein and tang, keeps the crumb tender and a bit richer.
Eggs: bind the batter, add protein and fat, help muffins rise and hold shape.
Butter in crumb: gives buttery crisp top, adds richness and some saturated fat.
Rolled oats: add chew and fiber, give a rustic texture and extra bite.
Walnuts or pecans: crunchy, provide healthy fats and some protein, a little bitter.
Cinnamon: warm spice, boosts flavor without extra calories, makes it smell irresistible.

Ingredient Quantities

2 cups (250 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1 1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 large eggs

1/2 cup (120 ml) vegetable oil

1/2 cup (120 g) plain Greek yogurt or sour cream

1/4 cup (60 ml) milk

1 tsp vanilla extract

1 1/2 cups peeled and diced apples (about 2 medium, Granny Smith or Honeycrisp)

1/2 cup chopped walnuts or pecans (optional)

1/2 cup (100 g) packed light brown sugar (for crumb topping)

1/2 cup (60 g) all purpose flour (for crumb topping)

1/2 tsp ground cinnamon (for crumb topping)

1/4 tsp fine salt (for crumb topping)

4 tbsp (56 g) cold unsalted butter, cut into small pieces (for crumb topping)

1/3 cup old fashioned rolled oats (optional, for crumb texture)

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or spray with nonstick spray.

2. Make the crumb topping: in a bowl combine 1/2 cup packed light brown sugar, 1/2 cup flour, 1/2 tsp cinnamon, 1/4 tsp salt and 1/3 cup oats if using; cut in 4 tbsp cold unsalted butter with a fork or pastry cutter until mixture looks like coarse crumbs, then chill while you make the batter.

3. Whisk together the dry batter ingredients: 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.

4. In another bowl beat 2 large eggs, then whisk in 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) plain Greek yogurt or sour cream, 1/4 cup (60 ml) milk and 1 tsp vanilla extract until smooth.

5. Toss 1 1/2 cups peeled and diced apples (about 2 medium) with a tablespoon or two of the dry flour mixture so they dont sink, and stir in 1/2 cup chopped walnuts or pecans if using.

6. Pour the wet into the dry and gently stir until just combined, batter should be lumpy, dont overmix or muffins will be tough.

7. Fold the apples and nuts into the batter, scraping the bowl so everything gets mixed.

8. Divide the batter among the muffin cups, about 3/4 full, then evenly sprinkle the chilled crumb topping over each muffin and press lightly so it sticks.

9. Bake 18 to 22 minutes until tops are golden and a toothpick comes out with a few moist crumbs; if the topping browns too fast loosely tent with foil for the last few minutes.

10. Let muffins cool in the pan 5 to 10 minutes, transfer to a wire rack to finish cooling; serve warm or room temp. Store airtight up to 3 days or freeze for longer.

Equipment Needed

1. 12-cup muffin tin (or two 6-cup tins)
2. Paper liners or nonstick spray, whichever you have
3. Large mixing bowl and medium bowl for wet and dry
4. Measuring cups and measuring spoons
5. Whisk and rubber spatula (or wooden spoon)
6. Pastry cutter or fork to cut in the cold butter (food processor works too)
7. Knife and cutting board for peeling and dicing apples
8. Ice cream scoop or spoon to portion batter evenly
9. Wire cooling rack, toothpick to test doneness, and oven mitts

FAQ

Q: Can I swap the apples or use prepeeled bagged apples?
A: Yes, use any baking apple you like, Granny Smith or Honeycrisp are great, but sweeter ones will make sweeter muffins. If you use prepeeled or very juicy apples pat them dry and toss the diced apples with a tablespoon of flour so they don't sink and make the batter soggy.

Q: My muffins turn out dense or gummy, what did I do wrong?
A: Most likely you overmixed the batter. Stir until just combined, there should still be a few streaks of flour. Also make sure your baking powder is fresh and don't skimp on the bake time, underbaked muffins feel gummy in the center.

Q: Can I replace the oil or yogurt with other things?
A: Yes. Swap oil for the same amount of melted butter if you want a richer taste. To cut fat replace up to half the oil with applesauce and reduce the milk by a little if the batter seems too loose. You can use sour cream instead of Greek yogurt same amount, it keeps them moist.

Q: How do I make the crumb topping and make sure it stays crumbly?
A: Mix the brown sugar, flour, cinnamon and salt, add oats if using. Cut in cold butter with a fork or pastry cutter until you have pea sized crumbs. Keep the butter cold and sprinkle the crumbs on top right before baking so they crisp up instead of melting into the muffin.

Q: Can I freeze the muffins and how do I reheat them?
A: Yes, cool completely, wrap individually or pack airtight and freeze up to 3 months. Thaw at room temperature, then warm in a 350°F (175°C) oven for 5 to 8 minutes to freshen the crumb and crisp the topping.

Q: What temperature and how long should I bake them, and how do I know they are done?
A: Bake at 375°F (190°C) for about 18 to 22 minutes. They're done when a toothpick inserted in the center comes out clean or with a few moist crumbs, and the tops spring back when lightly touched. Don't overbake or they'll dry out.

Apple Muffins With Crumb Topping Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier taste and similar texture; if you need gluten free use a cup-for-cup GF flour blend + about 1/4 tsp xanthan gum if the blend doesn’t already have it.
Granulated sugar: use light brown sugar 1:1 for more moisture and a caramel note, or coconut sugar 1:1 for a slightly deeper flavor though the muffins will be darker.
Vegetable oil: replace with melted unsalted butter 1:1 for richer flavor, or use unsweetened applesauce 1:1 to cut fat (better to do half oil/half applesauce if you want a lighter but still tender muffin).
Chopped nuts (optional): for a nut-free bake use toasted sunflower seeds or extra oats for crunch, or omit entirely and add 1/4 cup raisins or chopped dried cranberries instead.

Pro Tips

1) Toss the apple pieces with a little of the dry flour before folding them in so they dont all sink to the bottom — this really works. If your apples are super juicy, pat them dry first or grate one small apple and squeeze out a bit of juice so the batter wont get too wet.

2) Keep the crumb topping cold and chill it briefly before sprinkling, that gives you big crunchy crumbs. Use cold butter cut into tiny pieces, and if the topping starts browning too fast tent with foil for the last few minutes.

3) Do not overmix the batter, seriously. Fold with a spatula until you still see a few lumps, stop when the dry streaks mostly disappear, overworking makes tough muffins. Also use room temp eggs and yogurt so the batter emulsifies easier and rises more evenly.

4) For extra flavor and texture toast the nuts lightly in a dry pan, or add a splash of lemon juice to the apples to brighten the taste. Let muffins cool a bit in the tin before transferring, and if you freeze them cool completely then wrap tight so the crumb stays crisp.

Apple Muffins With Crumb Topping Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Apple Crumble Muffins recipe with a pantry hack for consistently even bakes and a quick vanilla glaze trick everyone asks me about.

Servings

servings

Calories

345

kcal

Equipment: 1. 12-cup muffin tin (or two 6-cup tins)
2. Paper liners or nonstick spray, whichever you have
3. Large mixing bowl and medium bowl for wet and dry
4. Measuring cups and measuring spoons
5. Whisk and rubber spatula (or wooden spoon)
6. Pastry cutter or fork to cut in the cold butter (food processor works too)
7. Knife and cutting board for peeling and dicing apples
8. Ice cream scoop or spoon to portion batter evenly
9. Wire cooling rack, toothpick to test doneness, and oven mitts

Ingredients

2 cups (250 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup (120 ml) vegetable oil
1/2 cup (120 g) plain Greek yogurt or sour cream
1/4 cup (60 ml) milk
1 tsp vanilla extract
1 1/2 cups peeled and diced apples (about 2 medium, Granny Smith or Honeycrisp)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup (100 g) packed light brown sugar (for crumb topping)
1/2 cup (60 g) all purpose flour (for crumb topping)
1/2 tsp ground cinnamon (for crumb topping)
1/4 tsp fine salt (for crumb topping)
4 tbsp (56 g) cold unsalted butter, cut into small pieces (for crumb topping)
1/3 cup old fashioned rolled oats (optional, for crumb texture)

Directions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners or spray with nonstick spray.
Make the crumb topping: in a bowl combine 1/2 cup packed light brown sugar, 1/2 cup flour, 1/2 tsp cinnamon, 1/4 tsp salt and 1/3 cup oats if using; cut in 4 tbsp cold unsalted butter with a fork or pastry cutter until mixture looks like coarse crumbs, then chill while you make the batter.
Whisk together the dry batter ingredients: 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt, 1 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg.
In another bowl beat 2 large eggs, then whisk in 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 g) plain Greek yogurt or sour cream, 1/4 cup (60 ml) milk and 1 tsp vanilla extract until smooth.
Toss 1 1/2 cups peeled and diced apples (about 2 medium) with a tablespoon or two of the dry flour mixture so they dont sink, and stir in 1/2 cup chopped walnuts or pecans if using.
Pour the wet into the dry and gently stir until just combined, batter should be lumpy, dont overmix or muffins will be tough.
Fold the apples and nuts into the batter, scraping the bowl so everything gets mixed.
Divide the batter among the muffin cups, about 3/4 full, then evenly sprinkle the chilled crumb topping over each muffin and press lightly so it sticks.
Bake 18 to 22 minutes until tops are golden and a toothpick comes out with a few moist crumbs; if the topping browns too fast loosely tent with foil for the last few minutes.
Let muffins cool in the pan 5 to 10 minutes, transfer to a wire rack to finish cooling; serve warm or room temp. Store airtight up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.