Apple Cinnamon Crumb Muffins That Outshine the Bakery: Soft, Spiced, Irresistibly Crunchy
When it comes to cozy, homemade fall baked goods, nothing beats a warm tray of apple cinnamon crumb muffins fresh out of the oven. These muffins are soft and moist on the inside, packed with chunks of fresh apples, and topped with a buttery crumb topping that rivals any bakery.
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They’re freezer-friendly, easy enough to make on a weekday, and special enough to serve on a brunch spread with honey butter. If you’re looking for make-ahead breakfast treats that deliver big flavor, these muffins will quickly become a favorite in your kitchen.
Why You’ll Love These Apple Cinnamon Crumb Muffins
- Bakery-style crumb topping: Sweet, cinnamon-laced crumbs that stay crisp and golden, giving each bite texture and flavor.
- Packed with fresh apples: Every bite is studded with fruit, making them some of the best apple muffins for breakfast.
- Easy to prep ahead: Perfect for make-ahead breakfast ideas, these are freezer-friendly and reheat beautifully.
- Versatile for any occasion: From a weekday breakfast apple muffin to a show-stopping addition on a fall brunch spread, they fit the bill.
Pro Tip: For the fluffiest muffin tops, don’t overmix the muffin batter. Stir gently just until the flour disappears, then fold in the apples.
Ingredients
Simple ingredients come together to make homemade apple muffins with crumb topping that taste even better than your favorite coffee shop version. See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a large bowl, whisk together the flour, baking powder, salt, and cinnamon. In another bowl, whisk together the granulated sugar, brown sugar, melted butter, eggs, vanilla, and milk until smooth. Slowly fold the dry ingredients into the wet to form a thick muffin batter. Gently stir in the diced apples until just combined.
Step 2: In a separate small bowl, combine flour, brown sugar, and cinnamon. Add softened butter and use a fork or your fingers to mix until coarse crumbs form.
Step 3: Spoon the muffin batter into a lined muffin tin, filling each cup about ¾ full. Sprinkle the crumb topping generously over each muffin to cover the surface.
Step 4: Bake at 350°F for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for about 10 minutes in the pan before transferring them to a wire rack.
Serving and Storage Ideas
These apple cinnamon crumb muffins are best served warm, either plain or with a pat of honey butter melting over the top. They make an easy breakfast treat on their own, but they also shine as part of a fall brunch spread alongside coffee, fresh fruit, or even a savory egg bake.
For storage, keep the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. They’re freezer-friendly too. Bake a batch ahead, wrap them well, and freeze for up to three months. Reheat in the oven or microwave for a quick make-ahead breakfast that tastes freshly baked.
Quick Summary: These muffins are versatile! Serve them warm for breakfast, include them in a brunch spread, or freeze for a convenient grab-and-go option.
Recipe FAQs
Granny Smith apples give a tart contrast to the sweet crumb topping, while Honeycrisp or Fuji add natural sweetness. Choose firm, fresh apples so the pieces hold their shape in the muffin batter.
Use softened butter instead of melted butter when making the crumb topping, and chill the mixture briefly before sprinkling it on. This helps the crumbs stay crisp and distinct during baking.
Yes, rolled oats or chopped pecans make a great addition. They add crunch and flavor, giving the muffins more texture and a heartier, bakery-style finish.
More Apple Recipes
- Turn fresh apples into something cozy and delicious with this Instant Pot applesauce. Warm, cinnamon-spiced, and made with simple ingredients, it’s the homemade treat you’ll want all season long. Perfect for breakfast toppings, fall snacks, or even as a side with dinner.
- This apple crisp is everything a homemade dessert should be: easy to put together, full of warm flavors, and irresistibly crunchy on top. It’s the kind of recipe that works just as well for a casual weeknight treat as it does for a holiday table.
- Apple hand pies bring all the comfort of classic apple pie in a handheld form. With flaky crust, spiced apple filling, and a drizzle of glaze, they’re a cozy dessert that’s as easy to make as it is to share.
- Golden puff pastry, caramelized apples, and a dusting of sugar, these mini upside down apple tarts are the cozy fall dessert you’ll want on repeat. Simple enough for weeknights, yet elegant enough for party platters.
Did you try these Apple Cinnamon Crumb Muffins? If you baked this recipe, I’d love to hear how it turned out! Leave a comment below and rate the recipe so others know it’s worth making.
Equipment
- 12-cup muffin tin
- Mixing bowls
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups apples about 2 medium, peeled and cored, cut into ¼-inch pieces, patted dry
For the Crumb Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ cup unsalted butter softened (or melted for chunkier crumbs)
Instructions
- Preheat the oven to 350℉. Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. In a large bowl, whisk the granulated sugar, brown sugar, cooled melted butter, eggs, vanilla, and milk until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix. Fold in the diced apples gently.
- In a small bowl, mix the flour, brown sugar, and cinnamon. Add the softened butter and use a fork or your fingers to blend until crumbs form.
- Divide the batter evenly into the muffin tin, filling each cup about ¾ full. Sprinkle the crumb topping generously over each muffin.
- Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- For extra lift, you can replace the leavening with 1½ teaspoons of baking powder and ½ teaspoon baking soda and use buttermilk instead of regular milk.
- Dice apples into small ¼-inch cubes so they bake evenly and don’t sink to the bottom.
- For a chunkier crumb topping, use melted butter instead of softened butter when mixing the streusel.
- Best enjoyed the same day, but can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 4 days.
