Name: Apple Muffins with Crumb Topping
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 12
Ingredients: 3 tablespoons Granulated Sugar; 3 tablespoons Brown Sugar; 1/2 cup All-Purpose Flour, Plus 3 tablespoons; 1/2 teaspoon Cinnamon; pinch Salt; 5 tablespoons Unsalted Butter, Melted; 1 cup Peeled and Chopped Apples; 3/4 cup Granulated Sugar; 2 1/2 cups All-Purpose Flour; 2 1/2 teaspoons Baking Powder; 1 teaspoon Salt; 2 teaspoons Cinnamon; 2 large Eggs; 4 tablespoons Unsalted Butter, Melted; 1/4 cup Canola Oil; 1 cup Milk; 1 1/2 teaspoons Pure Vanilla Extract; 1 cup Powdered Sugar; 2 tablespoons Milk

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Quick and easy apple muffins filled with apples and finished with a crunchy cinnamon crumb topping. The best kind of breakfast.

Apple Muffins with a Cinnamon Crumb Topping - Quick and easy apple muffins filled with apples and finished with a crunchy cinnamon crumb topping. The best kind of breakfast.

I think fall is my favorite time of year to bake. Apples and pumpkin are two of my favorite things and I just can’t get enough of them in the fall.

I feel like baking pretty much all the time. It’s unfortunate that my family can’t survive on muffins and scones and cookies. There’s definitely a lot of that stuff around my house these days!

Am I the only one? Or is that pretty common to suddenly want to bake all the things as soon as the weather turns a little bit cooler? Maybe it’s because I can finally turn my oven on without turning my house into a sauna!

That, and the bags and bags of apples I have sitting in my freezer begging to be made into things like these apple muffins with crumb topping!

Every year my siblings give me buckets of apples from their trees. They get so many that they can’t even use them all. So I chop and core apples incessantly for a few days and end up with boatloads of apples ready to bake with in my freezer.

I was actually planning on planting an apple tree in my yard next year. Although as I wrote that I started to think that maybe I shouldn’t! I already have enough apples to last me for months and I don’t even have a tree! Might have to rethink that plan….

I guess we will see how quickly we fly through them this year and then decide.

These apple muffins disappeared in less then two days, so clearly we are going to have to make them again!

It might not be a problem using up all those apples after all.

How to make Apple Muffins with Crumb Topping:

You can skip the crumb topping and the glaze if you want a healthier muffin – although they’re pretty fantastic so….don’t.
I have this muffin tin and absolutely love it (non-stick and muffins always rise really nicely in it), but a standard muffin tin will work just fine.
If you want to make apple bread instead, I also have an Apple Bread with Crumb Topping that you might like.

Here are some more great muffin recipes for you:

Yield: 12 muffins

Apple Muffins with Crumb Topping

Apple Muffins with Crumb Topping will be the highlight of your day. Sweet apples with a crunchy cinnamon topping will make your breakfast...

Prep Time 20 minutes

Cook Time 17 minutes

Total Time 37 minutes

Ingredients

For the Crumb Topping:

3 tablespoons Granulated Sugar
3 tablespoons Brown Sugar
1/2 cup All-Purpose Flour, Plus 3 tablespoons
1/2 teaspoon Cinnamon
pinch Salt
5 tablespoons Unsalted Butter, Melted

For the Muffins:

1 cup Peeled and Chopped Apples
3/4 cup Granulated Sugar
2 1/2 cups All-Purpose Flour
2 1/2 teaspoons Baking Powder
1 teaspoon Salt
2 teaspoons Cinnamon
2 large Eggs
4 tablespoons Unsalted Butter, Melted
1/4 cup Canola Oil
1 cup Milk
1 1/2 teaspoons Pure Vanilla Extract

For the Glaze:

1 cup Powdered Sugar
2 tablespoons Milk

Instructions

Preheat the oven to 425°F.
Lightly spray a 12-cup muffin tin with non-stick spray, or line it with paper liners and set aside.
Make the crumb topping - in a small bowl, combine the sugar, brown sugar, flour, cinnamon and salt.
Drizzle the melted butter over everything and stir until everything is combined and clumping together. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and cinnamon.
In another bowl, whisk together the sugar, eggs, melted butter and oil until well combined.
Add the milk and vanilla and whisk until combined.
Add this mixture to the flour mixture and stir until just combined.
Add the apples, folding in gently, until just combined.
Scoop the muffin batter into the prepared muffin tin, dividing it between the 12 muffin cups. They should be almost full.
Top the muffins with crumb topping, dividing the mixture between the 12 muffin cups.
Bake for 17-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool for 5-10 minutes in the muffin tin, and then remove them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and milk until smooth to make the glaze.
Drizzle the glaze over top of the cooled muffins.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 369Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 56mgSodium: 316mgCarbohydrates: 55gFiber: 1gSugar: 28gProtein: 5g

Nutrition Information is estimated based on ingredients used and may not be exact.

I’ve also shared this Apple Muffins with Crumb Topping Recipe over on Food Fanatic.

Sandra

Friday 8th of December 2023

Thought the temp. was too high, I was right should of check them before 17 mins. were not burned but should have been less baked. Not much flavor too the muffin. Best part was the topping. That's what I get to trying new receipts when my our so good. I make cookies & muffins all the time. Walnuts in them did make them better but didn't add anymore flavor.

Stacey

Wednesday 13th of December 2023

Sorry you didn't like them. We love these muffins, and don't find them over cooked at all, but tastes differ.

Nadine

Friday 13th of November 2020

I made jumbo sized muffins! Delicious - but any tips on preventing the crumb topping from sinking into the batter when baking!

Saturday 14th of November 2020

I've never had it sink into the batter too much when baking, so I'm not sure I have any tips on that! I actually press it into the batter a bit before baking so that it doesn't fall off too easily after baking, so if it's sinking in a bit for you that's maybe not a bad thing! :) Glad you liked them!

Marleeen

Sunday 25th of October 2020

Made this recipe and it was amazing!!! Any suggestion on the best way to store them? The crumble was soft the next day and hubby wasn’t a fan. I usually put my muffins or cakes in air tight containers. Should I also add paper towel on the bottom or something to absorb the moisture?

Yeah the crumble does get soggy in an airtight container. A layer of paper towel below and above the muffins will help a bit but I actually prefer to just leave these muffins very loosely covered (or not covered at all) rather than in an airtight container. The muffin part doesn’t stay fresh for as long, but the crumble doesn’t get soggy then. You can also reheat them in the oven at 300F for about five minutes and that will re-crisp the topping. It will melt the icing though so be aware of that!

christina hicks

Thursday 3rd of September 2020

can i use almond milk?

Wednesday 9th of September 2020

I haven't tried it, but I think it would be fine!

Sunshine baker

Saturday 2nd of May 2020

These were good. I followed the recipe, but I didn’t do the glaze. I used two gala apples. They took 15-17 min to bake at 350F.