Apple Crumble Muffins Recipe
Cozy up this fall with these Apple Crumble Muffins! Made with fresh Granny Smith apples, buttery streusel and warm cinnamon spice, they’re the perfect easy bake for apple season.
Apple Crumble Muffins.
There are so many different muffin recipes out there from blueberry to banana, chocolate chip to pumpkin and I’ve tried more than I can count. But these apple crumb muffins are hands-down my favorite. They’ve become a staple in our house, especially during the fall.
What really sets them apart is the streusel topping. That buttery, sweet crumble bakes into a golden, slightly crisp layer. Every time I make them, they disappear within hours.
Apple Cinnamon Muffins.
These delicious apple crumb muffins are made with simple ingredients, packed with fresh apples and warm spices, and topped with a buttery, sweet crumble topping that bakes to golden brown perfection.
Moist, flavorful, and full of cozy fall vibes, they’re the perfect treat for any time of day.
Whether you're prepping for breakfast, planning an afternoon snack, or craving a comforting autumn dessert, this easy muffin recipe checks all the boxes. Plus, that buttery crumble on top? Totally irresistible.
Ingredients
Muffin Batter:
2 cups all-purpose flour
1 tbsp ground cinnamon
1/4 tsp nutmeg
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
1/4 cup sour cream
2 large eggs
1 tsp vanilla extract
1/2 cup milk
2-3 Granny Smith apples (or other firm apples), peeled and chopped
Crumb Topping:
3/4 cup all-purpose flour
1/4 cup brown sugar
2 tbsp granulated sugar
1 tsp cinnamon
4 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 400°F (204°C) and line a muffin tin with cupcake liners.
2. Peel and chop your apples into small pieces. Optional: toss with a little lemon or lime juice to prevent browning.
3. In a medium bowl, whisk together the dry ingredients of flour, cinnamon, nutmeg, baking powder and salt.
4. In a large mixing bowl, beat softened butter, brown sugar and granulated sugar until creamy.
5. Add the sour cream, eggs and vanilla extract until just combined.
6. Gradually fold the dry mixture into the wet ingredients.
Just before fully mixed, add the milk and continue folding until a smooth batter forms.
7. Gently fold in the chopped apples.
8. In a small bowl, use a fork to combine the flour, sugars, cinnamon and melted butter to make the crumble topping.
9. Spoon batter into liners, filling each about 2/3 full.
10. Top generously with the crumble mixture.
11. Bake for 20 minutes or until a toothpick inserted comes out clean.
12. Let cool slightly on a wire rack before serving.
Store any leftover apple muffins in an airtight container at room temperature for up to 5 days.
If you love apple treats, be sure to also try my Mini Caramel Apple Grapes and Honeycrisp Apple Pie.
📌 Save this recipe card or pin it for later - and let me know in the comments if you try them! I’d love to see how yours turn out!
