Apple Crumble Muffins
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These Apple Crumble Muffins have quickly become one of my favorite fall discoveries—they’re everything you want in a seasonal bake: warm, comforting, and bursting with flavor. Each muffin is incredibly tender, with a soft, moist crumb that wraps around juicy bites of apple like a cozy blanket. Honestly, the muffin base is so good it could shine all on its own.
But what truly sets these apart is the buttery cinnamon-sugar crumble topping. It adds a golden, crunchy layer that melts slightly into the muffin as it bakes, creating a sweet contrast to the soft interior. That little extra texture and spice elevates the whole experience, making these muffins feel like a cross between apple pie and bakery-style coffee cake—perfect for crisp mornings, afternoon treats, or sharing with friends over cider.
Lately, I’ve been reaching for tulip-style cupcake and muffin liners, and I’m absolutely loving the difference they make—especially when baking muffins with generous toppings. Their tall, elegant shape isn’t just pretty; it’s incredibly practical. Because the liners extend well above the edge of the muffin tin, they help contain all that delicious crumble topping, keeping it from spilling over and burning on the pan.
They also give your baked goods a bakery-style look that feels a little more special, whether you’re gifting a batch or serving them at brunch. Plus, cleanup is easier, and the muffins lift out beautifully without sticking. It’s a small upgrade that makes a big impact in both presentation and performance! I get 200 of them for about $8 on Amazon.
Ingredients for Apple Crumble Muffins
- ALL-PURPOSE FLOUR
- BROWN SUGAR
- SUGAR
- SALT
- CINNAMON
- BUTTER
- BAKING POWDER
- EGGS
- MILK
- VANILLA EXTRACT
- APPLE
Instructions for Apple Crumble Muffins
Start with the crumble topping: In a medium mixing bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon. Stir until everything is evenly mixed. Add the cold butter and cut it into the dry ingredients using a pastry blender, or pulse everything together in a food processor until the mixture resembles coarse sand. Set aside while you prepare the muffin batter.
Now for the muffins: Preheat your oven to 425°F and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together 1¾ cups flour, baking powder, salt, and cinnamon—this is your dry mix. In a separate large bowl, whisk the brown sugar, eggs, milk, and vanilla until smooth. Slowly drizzle in the melted butter while whisking to combine.
Add the dry ingredients to the wet mixture and stir just until the batter comes together—be careful not to overmix. Toss the diced apples with the remaining 2 tablespoons of flour, then gently fold them into the batter.
Spoon the batter into the prepared muffin cups, filling each about ¾ full. Top each muffin with a generous tablespoon of crumble topping, pressing it lightly so it sticks. Bake for 15 minutes, or until the tops are golden and a toothpick comes out clean. Let the muffins cool slightly before serving—they’re best enjoyed warm with a cozy drink in hand!
Frequently Asked Questions
Can I use any type of apple for these muffins?
Yes! Firm apples like Granny Smith, Honeycrisp, or Fuji work best—they hold their shape during baking and add a nice balance of sweetness and texture.
Do I need to peel the apples?
Peeling is recommended for a softer bite, but if you prefer a more rustic texture, you can leave the skins on—just dice the apples finely.
Can I make these muffins ahead of time?
Absolutely. They stay fresh for 2–3 days at room temperature in an airtight container, or up to 5 days in the fridge. You can also freeze them for up to 2 months—just thaw and warm before serving.
Can I substitute the crumble topping with something else?
The crumble is what makes these muffins extra special, but if you’re short on time, a sprinkle of cinnamon sugar or a light glaze can work as a quick alternative.
Can I add nuts or raisins to the batter?
Definitely! Chopped walnuts, pecans, or golden raisins make great additions. Keep mix-ins to about ½ cup total to avoid overcrowding the batter.
Why do you toss the apples in flour before adding them?
Tossing the apples in flour helps prevent them from sinking to the bottom of the muffins and ensures they’re evenly distributed throughout.
How do I know when the muffins are done baking?
They should be golden on top, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If the crumble browns too quickly, you can tent the pan with foil during the last few minutes.
FOR MORE RECIPES LIKE THIS, TRY:
- Apple Oatmeal Muffins
- Pumpkin Apple Streusel Muffins
- Easy Cinnamon Applesauce Muffins
- Apple Fritter Muffins
Apple Crumble Muffins
Real Mom Kitchen
Equipment
Ingredients
FOR THE CRUMBLE TOPPING:
- ⅔ cup flour
- 2 ½ Tbsp brown sugar
- 2 ½ Tbsp granulated sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- ¼ cup cold butter cut into small cubes
FOR THE APPLE MUFFINS:
- 1 ¾ cup + 2 Tbsp flour separated
- 2 ½ tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- ⅔ cup brown sugar lightly packed
- 2 large eggs
- 1 cup milk
- 1 tsp vanilla extract
- 6 Tbsp butter melted
- 1 ½ cups apple peeled and finely diced
Instructions
FOR THE CRUMBLE TOPPING:
- In a medium-sized mixing bowl, add the flour, brown sugar, granulated sugar, salt, and cinnamon. Mix together until combined.
- Add in the butter and cut into the mixture using a pastry blender (I do it in my food processor).Cut in the butter until it starts to come together and has a texture similar to sand. Set aside.
FOR THE APPLE MUFFINS:
- Preheat the oven to 425°F. Line a 12-cup muffin tin lined with muffin liners.
- In a medium bowl whisk the 1-¾ cup flour, baking powder, salt, and cinnamon together.
- In a large mixing bowl, whisk the brown sugar, eggs, milk, and vanilla together. Slowly add in melted butter while whisking. Stir in dry ingredients just until the batter comes together. Do not overmix.
- Toss the diced apples in the remaining 2 tablespoons of flour, add to batter, and gently to combine.
- Fill the muffin liners ¾ of the way full and top each with a tablespoon of the crumble. Bake st 425°F for 15 minutes. Allow to cool slightly.
Nutrition
This recipe is adapted from The Anthony Kitchen.
