Want a moist, tender, perfect apple muffin for fall? These Apple Crumble Muffins are the answer! Cinnamony muffins, dotted with apple and topped with a buttery, crumbly crunch … these muffins are an autumn YES all around.
I’ve also called these cinnamon and apple muffins “apple pie muffins,” because the cinnamon crumb topping tastes like bits of pie crust – it’s buttery and sweet and gives way to hunks of apples in a moist and tender muffin.
Basically, YUM.
Table of Contents
- The Story Behind the Recipe
- Ingredients
- Adaptations/Variations
- How to Make Apple Crumble Muffins
- Tip for Success
- Can I Freeze Apple Crumble Muffins?
- More Muffin Recipes
The Story Behind the Recipe
October 6, 2009 – We picked up a ton of fresh-picked Spartan-McIntosh cross apples at Homestead Fruit Stand over in Eastern Washington last weekend (okay, maybe not a ton – more like 20 pounds, which is nearly as daunting).
It’s a fun fall tradition to drive over the mountains from the western side of Washington state to the Eastern side, admiring those glorious leaves in various shades of red and yellow. And grabbing a massive box of apples to bring back.
Of course, once I have 20 pounds of apples in my kitchen, I need to figure out what to do with them. It’s a nice problem to have, if a bit daunting!
I’ll usually whip up a big batch of applesauce (this applesauce sweetened with dates is a fave), then I’ll bake a couple of things like this apple galette and then, finally, a batch of apple and cinnamon muffins to enjoy with a cup of coffee and the cool morning air.
These Apple Crumble Muffins are a fall staple around here and THE apple muffin recipe I make with my bounty every year.
Ingredients
For the muffins:
- Flour – I like to use all-purpose flour in these muffins, but you can swap in some whole wheat flour for a heartier apple crumble muffin.
- Brown sugar
- Baking soda – To help the muffins rise and create the perfect dome.
- Cinnamon
- Salt
- Buttermilk – I always make my own by adding 2 teaspoons white vinegar to a liquid measuring cup and filling it with milk to equal 1 cup.
- Vegetable oil – You can use melted butter or canola oil if you like.
- Applesauce – This helps create a super moist and apple-y muffin.
- Egg
- Vanilla
- Apples – A firm apple like Granny Smith is perfect here. You can peel your apple before dicing it, or leave the peel on, whichever you prefer.
For the crumble topping:
- Brown sugar
- Flour
- Oats – I prefer the quick-cooking kind so that they’re tender and not too chewy
- Butter – melted. You can use oil, too.
- Cinnamon – Gotta have more cinnamon flavor!
Adaptations/Variations
- Dairy-free apple muffins: Use a plant-based milk like almond milk or oat milk, and use oil in place of the butter.
How to Make Apple Crumble Muffins
First, preheat the oven, then prepare a standard-size muffin tin by lining it with cupcake papers or spraying with non-stick spray.
Mix together the topping ingredients, then set them aside.
Mix together the dry ingredients in a large bowl and the wet ingredients in a medium bowl. Pour the wet ingredients over the dry then mix just until combined and fold in the diced apples.
From there, just divide the batter between the 12 muffin tins, divide the topping between the muffins, and bake until they spring back up when you poke them.
Let them cool for a few minutes, then enjoy!
Tip for Success
- Stir JUST until the batter comes together. If you over-stir your muffins, you risk them becoming tough.
Can I Freeze Apple Crumble Muffins?
Yes! They freeze beautifully. Just layer them in an airtight container or a freezer bag, then transfer them to the freezer (label them first if you’re like me and tend to forget what and when!) To thaw, just pull them out and let them thaw at room temp for about 30 minutes before serving.
More Muffin Recipes
- Pumpkin Oat Muffins
- Blueberry Muffins
- Banana Chocolate Chip Mini Muffins
- Carrot Oatmeal Muffins
- Pineapple Coconut Muffins
- Honey Banana Muffins
Apple Crumble Muffins
Ingredients
Topping:
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 1/4 cup quick-cooking oats
- 1/4 cup melted unsalted butter (can sub 3 tablespoons canola oil)
- 1 teaspoon ground cinnamon
Muffins:
- 2 1/2 cups all-purpose flour
- 1 cup packed brown sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1 cup buttermilk (can substitute 2 teaspoons white vinegar + enough milk or almond milk to equal 1 cup total)
- 1/3 cup vegetable oil
- 1/3 cup applesauce (or sub another 1/4 cup vegetable oil if you don't have applesauce)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 cups diced firm tart apples, peeled or unpeeled (your preference) (1 medium apple) (such as Granny Smith)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Pull out a 12-cup, standard-size muffin tins and line with cupcake liners or spray with non-stick cooking spray.
- Mix the topping ingredients together in a small bowl until crumbly, and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking soda, salt, and cinnamon. In a medium bowl, mix together the buttermilk, vegetable oil, applesauce (if using), egg, and vanilla. Pour the wet ingredients over the dry and mix just until combined. Fold in the diced apples.
- Divide batter between the 12 muffin tins. Crumble 1 heaping tablespoonful of the topping mixture over each one.
- Bake just until the muffin tops spring back when you tap them, 20-25 minutes.
- Let cool for about 10 minutes, then sit back and watch them disappear (just don’t forget to save a few for yourself!)
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, with a name like mine, I also try not to ask to speak to the manager.
