I can never resist these soft apple cinnamon muffins, especially with that buttery streusel crown that makes every bite feel bakery-worthy. They’re tender, sweet, and even better the next day.

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I’m obsessed with these apple cinnamon muffins because they hit that sweet spot between bakery treat and “I’m eating two” snack. The crumb stays soft, the diced apples turn juicy, and the buttery crumble on top brings the crunch I always pick at first.

I love how the cinnamon runs through every bite without taking over, and the tops bake up craggy and sugary in the best way. But the real win?

They’re just as good the next day, when the apple flavor settles in and the streusel gets a little sandy. Breakfast, dessert, counter snack.

I’m in every time.

Ingredients

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All-purpose flour gives the muffins structure, so they’re soft but not falling apart.
Granulated sugar adds sweetness and helps those tops turn lightly golden.
Baking powder and baking soda keep the crumb fluffy, not dense or sad.
Salt makes the sweet apple and cinnamon flavor pop a little more.
Cinnamon brings that cozy bakery smell you’ll notice before the first bite.
Eggs hold everything together and add a little richness.
Melted butter makes the muffins tender, moist, and honestly more snackable.
Buttermilk adds softness and a tiny tang that balances the sweetness.
Vanilla gives the batter that warm, homemade flavor everyone expects.
Diced apples add juicy bites, natural sweetness, and a little real fruit bonus.
Brown sugar in the crumble makes the topping taste caramel-like and cozy.
Cold butter creates those crumbly, crunchy bits on top.
Plus, coarse sugar adds sparkle and a fun little crunch.
Basically, the crumble is the part people pick off first.

Ingredient Quantities

2 cups (250 g) all purpose flour

3/4 cup (150 g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 1/2 teaspoons ground cinnamon

2 large eggs

1/3 cup (75 g) unsalted butter, melted and cooled

3/4 cup (180 ml) buttermilk or whole milk

1 teaspoon vanilla extract

2 medium apples (about 2 cups), peeled and diced

For the crumble topping: 1/2 cup (60 g) all purpose flour

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

For the crumble topping: 1/4 cup (55 g) cold unsalted butter, cubed

For the crumble topping: 1/2 teaspoon ground cinnamon

Optional: coarse or turbinado sugar for sprinkling on top

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.

2. Make the crumble topping: in a bowl combine 1/2 cup (60 g) flour, 1/3 cup (70 g) packed light brown sugar and 1/2 teaspoon ground cinnamon; cut in 1/4 cup (55 g) cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs; chill while you make the batter.

3. Whisk together dry muffin ingredients in a large bowl: 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1 1/2 teaspoons ground cinnamon.

4. In a separate bowl beat 2 large eggs lightly, then whisk in 1/3 cup (75 g) melted and cooled unsalted butter, 3/4 cup (180 ml) buttermilk or whole milk and 1 teaspoon vanilla extract until combined.

5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix.

6. Fold in 2 cups diced peeled apples (about 2 medium apples) until evenly distributed.

7. Divide batter among the prepared muffin cups, filling each about two thirds full.

8. Spoon the chilled crumble topping evenly over the muffins and, if desired, sprinkle a little coarse or turbinado sugar on top for extra crunch.

9. Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the tops are golden; cool in the pan for 5 minutes, then transfer to a wire rack to cool further and serve warm or at room temperature.

Equipment Needed

1. Oven and 12-cup muffin tin (with paper liners or for greasing)
2. Measuring cups and spoons
3. Large mixing bowl and medium mixing bowl
4. Whisk
5. Spatula
6. Pastry cutter or two forks
7. Chef knife and cutting board (for peeling and dicing apples)
8. Cooling rack and toothpick for doneness check

FAQ

Can I use a different type of apple and which is best? A: Yes. Tart-sweet apples like Honeycrisp, Granny Smith, or Braeburn hold their shape and balance sweetness best. Softer apples like McIntosh are fine but will break down more during baking.

Can I substitute the buttermilk? A: Yes. Use whole milk plus 1 tablespoon lemon juice or white vinegar, let sit 5 minutes, or use plain yogurt thinned with a little milk to a pourable consistency.

How do I keep the muffins moist without making them soggy? A: Do not overmix the batter; fold until just combined. Dice apples into small pieces and drain any excess juice. Bake until a toothpick comes out with a few moist crumbs, not wet batter.

Can I make the crumble topping ahead of time? A: Yes. Make the crumble and store it in an airtight container in the fridge for up to 2 days or in the freezer for up to 1 month. Add it to muffins just before baking.

How should I store leftovers and how long do they keep? A: Cool completely, then store in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Reheat gently in a low oven or microwave to refresh.

Can I freeze the muffins? A: Yes. Cool completely, wrap individually or layer with parchment in a freezer container, and freeze up to 3 months. Thaw at room temperature or warm in a 325 F oven for 10 to 15 minutes.

Homemade Apple Cinnamon Muffins With Crumble Topping Recipe Substitutions and Variations

All purpose flour: substitute equal amount whole wheat pastry flour for nuttier flavor and slightly denser texture (use 1:1 or mix half APF, half WW pastry for lighter muffins).
Granulated sugar: replace with coconut sugar 1:1 for a deeper caramel note, or use 3/4 cup packed light brown sugar for more moisture and molasses flavor.
Buttermilk or whole milk: swap with plain yogurt thinned with a little water (3/4 cup combined) or use almond milk plus 1 teaspoon white vinegar to mimic buttermilk acidity.
Unsalted butter (in batter or crumble): use equal amount coconut oil (solid at room temperature) or chilled vegetable shortening for similar texture; for flavor, browned butter may be used in the batter.

Pro Tips

1. Use tart, firm apples like Granny Smith or Honeycrisp for the best contrast with the sweet crumble. Dice them into small, even pieces so they cook through without weighing the muffins down.

2. Keep the butter for the crumble as cold as possible and cut it in quickly until the mixture looks like coarse crumbs. Chilled butter creates a flakier, more pronounced topping instead of melting into the batter.

3. Fold the wet and dry ingredients until just combined. A few streaks of flour are fine. Overmixing develops gluten and leads to dense muffins rather than tender, cake-like ones.

4. If you want extra moist muffins, gently toss the diced apples in a teaspoon of flour before folding them into the batter. That helps prevent them from sinking and keeps moisture evenly distributed.

5. For best texture, bake until a toothpick shows a few moist crumbs but not wet batter, then cool the muffins in the tin for about five minutes before moving to a rack. This short rest prevents them from falling apart and lets the crumble set up.

Homemade Apple Cinnamon Muffins With Crumble Topping Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist these soft apple cinnamon muffins, especially with that buttery streusel crown that makes every bite feel bakery-worthy. They’re tender, sweet, and even better the next day.

Servings

servings

Calories

369

kcal

Equipment: 1. Oven and 12-cup muffin tin (with paper liners or for greasing)
2. Measuring cups and spoons
3. Large mixing bowl and medium mixing bowl
4. Whisk
5. Spatula
6. Pastry cutter or two forks
7. Chef knife and cutting board (for peeling and dicing apples)
8. Cooling rack and toothpick for doneness check

Ingredients

2 cups (250 g) all purpose flour
3/4 cup (150 g) granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
2 large eggs
1/3 cup (75 g) unsalted butter, melted and cooled
3/4 cup (180 ml) buttermilk or whole milk
1 teaspoon vanilla extract
2 medium apples (about 2 cups), peeled and diced
For the crumble topping: 1/2 cup (60 g) all purpose flour
For the crumble topping: 1/3 cup (70 g) packed light brown sugar
For the crumble topping: 1/4 cup (55 g) cold unsalted butter, cubed
For the crumble topping: 1/2 teaspoon ground cinnamon
Optional: coarse or turbinado sugar for sprinkling on top

Directions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups.
Make the crumble topping: in a bowl combine 1/2 cup (60 g) flour, 1/3 cup (70 g) packed light brown sugar and 1/2 teaspoon ground cinnamon; cut in 1/4 cup (55 g) cold cubed unsalted butter with a pastry cutter or fingers until mixture resembles coarse crumbs; chill while you make the batter.
Whisk together dry muffin ingredients in a large bowl: 2 cups (250 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt and 1 1/2 teaspoons ground cinnamon.
In a separate bowl beat 2 large eggs lightly, then whisk in 1/3 cup (75 g) melted and cooled unsalted butter, 3/4 cup (180 ml) buttermilk or whole milk and 1 teaspoon vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until combined; do not overmix.
Fold in 2 cups diced peeled apples (about 2 medium apples) until evenly distributed.
Divide batter among the prepared muffin cups, filling each about two thirds full.
Spoon the chilled crumble topping evenly over the muffins and, if desired, sprinkle a little coarse or turbinado sugar on top for extra crunch.
Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out with a few moist crumbs and the tops are golden; cool in the pan for 5 minutes, then transfer to a wire rack to cool further and serve warm or at room temperature.

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.