I bring you tender cinnamon muffins studded with juicy apple chunks, topped with a buttery crumble and a glossy glaze that demands a closer look.

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I’m obsessed with these Easy Apple Crumble Muffins because they hit everything I want in handheld pastry: tender, cinnamon-scented crumb, juicy apple pockets and a buttered crumble that cracks on top. I love that the batter uses buttermilk so the texture stays moist and slightly tangy against sweet apples.

But mostly I adore the contrast between soft muffin and crunchy topping, plus that sweet glaze pooling in the crevices. They disappear fast at my kitchen counter.

And I always end up stealing one warm, sugar dusted. Gives me actual, messy, audible joy.

Ingredients

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All-purpose flour: the muffin backbone, gives structure and that tender crumb you’ll love.
Granulated sugar: sweetens and helps the tops brown; simple and reliable.
Light brown sugar: adds molasses warmth and chewiness, especially in the crumble.
Baking powder: lifts the muffins so they’re light, not dense or heavy.
Baking soda: reacts with acids for extra rise and a bit of browning.
Salt: balances sweetness and makes flavors pop, even in baked goods.
Ground cinnamon: adds cozy spice; basically autumn in every bite.
Eggs: provide structure and a bit of richness, they hold everything together.
Buttermilk or milk plus lemon: keeps muffins tender and gives gentle tang.
Melted butter or oil: brings moisture and flavor, butter tastes a bit richer.
Vanilla extract: rounds flavors out; it’s subtle but noticeable.
Peeled diced apples: juicy pockets that add freshness and textural contrast.
Crumble flour: makes that crisp, sandy topping that everyone fights over.
Crumble brown sugar: gives the topping chew and caramel-y notes.
Rolled oats: optional texture boost; adds rustic chew and a homey look.
Crumble cinnamon: ties the topping to the muffin, cozy and warm.
Cold butter for crumble: creates flaky, buttery chunks in the topping.
Powdered sugar for glaze: sweet, silky finish that drips nicely.
Milk or cream for glaze: thins the glaze so it’s drizzle-ready.
Vanilla in glaze: little extra warmth, it’s the finishing touch.
Pinch of cinnamon in glaze: optional, makes the glaze a bit more interesting.

Ingredient Quantities

2 cups (250 g) all purpose flour

3/4 cup (150 g) granulated sugar

1/3 cup (70 g) packed light brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 large eggs, room temp

1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)

1/3 cup (80 ml) melted unsalted butter or neutral oil

1 teaspoon vanilla extract

1 1/2 cups peeled and diced apples (about 2 medium apples), tossed with 1 tablespoon lemon juice

For the crumble topping: 1/2 cup (62 g) all purpose flour

For the crumble topping: 1/3 cup (70 g) packed light brown sugar

For the crumble topping: 1/4 cup (22 g) rolled oats (optional but nice)

For the crumble topping: 1/4 teaspoon ground cinnamon

For the crumble topping: 4 tablespoons (60 g) cold unsalted butter, cubed

For the glaze: 3/4 cup (90 g) powdered sugar

For the glaze: 1 to 2 tablespoons milk or cream

For the glaze: 1/2 teaspoon vanilla extract

For the glaze: pinch ground cinnamon (optional)

How to Make this

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1. Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with papers or grease well; this higher start temp helps the muffins rise and get a nice domed top.

2. In a large bowl whisk together 2 cups (250 g) flour, 3/4 cup (150 g) granulated sugar, 1/3 cup (70 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.

3. In a separate bowl whisk 2 large room temperature eggs, 1 cup (240 ml) buttermilk (or 1 cup milk plus 1 tbsp lemon juice), 1/3 cup (80 ml) melted unsalted butter or neutral oil, and 1 teaspoon vanilla extract. Pour the wet into the dry and stir gently until just combined; a few lumps are okay, do not overmix or muffins get tough.

4. Fold in 1 1/2 cups peeled and diced apples tossed with 1 tablespoon lemon juice, using a spatula so the apples stay distributed; if apples seem very watery pat them lightly with a paper towel first.

5. Make the crumble topping by mixing 1/2 cup (62 g) flour, 1/3 cup (70 g) packed light brown sugar, 1/4 cup (22 g) rolled oats if using, and 1/4 teaspoon ground cinnamon in a small bowl. Cut in 4 tablespoons (60 g) cold cubed unsalted butter with a fork or your fingers until the mix looks like coarse crumbs.

6. Spoon batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a generous pinch of the crumble on top of each muffin, pressing lightly so it sticks.

7. Bake at 400°F (200°C) for 5 minutes, then reduce oven temp to 350°F (175°C) and bake another 12 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Total bake time about 17 to 23 minutes depending on your oven.

8. Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely; glazing warm muffins will melt the glaze too much so wait until they are mostly cool.

9. Make the glaze by whisking 3/4 cup (90 g) powdered sugar with 1 to 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract and a pinch of ground cinnamon if you like. Drizzle over cooled muffins with a spoon or piping bag, let set a few minutes, then enjoy.

Equipment Needed

1. 12-cup muffin tin (or two smaller tins) and paper liners or oil for greasing
2. Oven (preheats to 400°F / 200°C)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk and rubber spatula for folding, scraping and gentle stirring
5. Measuring cups and spoons plus a kitchen scale if you have one
6. Chef’s knife and cutting board for peeling and dicing the apples
7. Small bowl and fork for making the crumble topping
8. Wire cooling rack to let the muffins cool without getting soggy
9. Spoon or small piping bag for drizzling the glaze over cooled muffins

FAQ

Q: Can I use frozen apples instead of fresh?

A: Yes, but thaw and drain them first so the batter doesn't get soggy. Pat them dry with paper towels and toss with the lemon juice right before folding in.

Q: What can I substitute for buttermilk?

A: Use 1 cup milk plus 1 tablespoon lemon juice or vinegar, let it sit 5 minutes. Whole milk gives richer muffins, but any milk will work.

Q: How do I keep the crumble topping from falling off?

A: Press a little of the crumble onto the wet batter before baking so it sticks. Also dont overmix the batter or the apples will sink and push the topping off.

Q: Can I make the batter ahead or freeze the muffins?

A: Batter can rest in the fridge up to 24 hours, but bring to room temp before baking. Baked muffins freeze well for 2 months; thaw and warm in a low oven for best texture.

Q: My muffins are dense, not fluffy. What went wrong?

A: Probably overmixing. Stir just until flour is moistened. Also make sure your baking powder is fresh and do not let batter sit too long before baking.

Q: Do I have to add the glaze?

A: No, its optional. The glaze adds sweetness and looks nice, but the muffins are tasty without it. If you want less sugar, just skip it or brush with a little melted butter and cinnamon sugar.

Easy Apple Crumble Muffins Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour 1:1 for nuttier flavor, or use a 50/50 mix of whole wheat and AP so muffins stay tender. For gluten free use a 1:1 GF baking blend (make sure it has xanthan gum).
Buttermilk: use plain yogurt thinned with a little milk (3/4 cup yogurt + 1/4 cup milk), or use the milk + 1 tbsp lemon juice option already listed. Dairy free: use unsweetened soy or oat milk with 1 tbsp lemon juice.
Melted butter or neutral oil: 1:1 swap with melted coconut oil (gives a mild coconut note), or replace half the fat with unsweetened applesauce to cut calories but expect a slightly denser muffin.
Brown sugar in crumble or batter: use coconut sugar 1:1 for similar texture and color, or use pure maple syrup but reduce other liquid slightly and pack the crumble firmer since liquid sweeteners change texture.

Pro Tips

1) Start the oven hot then drop the temp like the recipe says, it really helps get a nice dome. Also put the rack in the middle of the oven so the tops brown evenly, and rotate the pan once halfway if your oven has hot spots.

2) Keep the apple pieces from weighing the batter down by patting them dry if they seem wet, and toss them in a little flour before folding in so they stay suspended instead of sinking to the bottom.

3) For the crumble use very cold butter and cut it in quickly with a fork or your fingers until it looks like coarse crumbs. If you overwork it the topping will melt into the batter while baking and you’ll lose that crunchy contrast.

4) Make the glaze slightly thicker than you think you need so it sticks to the muffin tops. Start with 1 tablespoon of milk, add the second teaspoon by teaspoon until it drizzles but holds shape. If you mess it up you can always thin with a tiny splash more milk.

Easy Apple Crumble Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I bring you tender cinnamon muffins studded with juicy apple chunks, topped with a buttery crumble and a glossy glaze that demands a closer look.

Servings

servings

Calories

337

kcal

Equipment: 1. 12-cup muffin tin (or two smaller tins) and paper liners or oil for greasing
2. Oven (preheats to 400°F / 200°C)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk and rubber spatula for folding, scraping and gentle stirring
5. Measuring cups and spoons plus a kitchen scale if you have one
6. Chef’s knife and cutting board for peeling and dicing the apples
7. Small bowl and fork for making the crumble topping
8. Wire cooling rack to let the muffins cool without getting soggy
9. Spoon or small piping bag for drizzling the glaze over cooled muffins

Ingredients

2 cups (250 g) all purpose flour
3/4 cup (150 g) granulated sugar
1/3 cup (70 g) packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, room temp
1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice)
1/3 cup (80 ml) melted unsalted butter or neutral oil
1 teaspoon vanilla extract
1 1/2 cups peeled and diced apples (about 2 medium apples), tossed with 1 tablespoon lemon juice
For the crumble topping: 1/2 cup (62 g) all purpose flour
For the crumble topping: 1/3 cup (70 g) packed light brown sugar
For the crumble topping: 1/4 cup (22 g) rolled oats (optional but nice)
For the crumble topping: 1/4 teaspoon ground cinnamon
For the crumble topping: 4 tablespoons (60 g) cold unsalted butter, cubed
For the glaze: 3/4 cup (90 g) powdered sugar
For the glaze: 1 to 2 tablespoons milk or cream
For the glaze: 1/2 teaspoon vanilla extract
For the glaze: pinch ground cinnamon (optional)

Directions

Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with papers or grease well; this higher start temp helps the muffins rise and get a nice domed top.
In a large bowl whisk together 2 cups (250 g) flour, 3/4 cup (150 g) granulated sugar, 1/3 cup (70 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon until evenly combined.
In a separate bowl whisk 2 large room temperature eggs, 1 cup (240 ml) buttermilk (or 1 cup milk plus 1 tbsp lemon juice), 1/3 cup (80 ml) melted unsalted butter or neutral oil, and 1 teaspoon vanilla extract. Pour the wet into the dry and stir gently until just combined; a few lumps are okay, do not overmix or muffins get tough.
Fold in 1 1/2 cups peeled and diced apples tossed with 1 tablespoon lemon juice, using a spatula so the apples stay distributed; if apples seem very watery pat them lightly with a paper towel first.
Make the crumble topping by mixing 1/2 cup (62 g) flour, 1/3 cup (70 g) packed light brown sugar, 1/4 cup (22 g) rolled oats if using, and 1/4 teaspoon ground cinnamon in a small bowl. Cut in 4 tablespoons (60 g) cold cubed unsalted butter with a fork or your fingers until the mix looks like coarse crumbs.
Spoon batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a generous pinch of the crumble on top of each muffin, pressing lightly so it sticks.
Bake at 400°F (200°C) for 5 minutes, then reduce oven temp to 350°F (175°C) and bake another 12 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Total bake time about 17 to 23 minutes depending on your oven.
Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely; glazing warm muffins will melt the glaze too much so wait until they are mostly cool.
Make the glaze by whisking 3/4 cup (90 g) powdered sugar with 1 to 2 tablespoons milk or cream, 1/2 teaspoon vanilla extract and a pinch of ground cinnamon if you like. Drizzle over cooled muffins with a spoon or piping bag, let set a few minutes, then enjoy.

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.