Apple crumble muffins seamlessly blend bakery style muffins with juicy apple chunks and topped with a buttery, crumbly topping.
They’re ideal for those who love the cozy, warm flavors of fall.
This easy muffin recipe provides a scrumptious way to savor apples for breakfast, snacks, or a sweet treat any time of day.
The muffins are incredibly versatile, perfect weather enjoyed warm from the oven or at room temperature.
With their tender texture and rich flavor, this apple recipe is sure to become a family favorite.
What kind of apples do you use for apple crumble muffins?
For apple crumble muffins, choose firmer apples that hold their shape well when baked. Great options include Honeycrisp , Granny Smith apples, Fuji, Braeburn or Gala.
How do you make apple crumble muffins?
Gather your ingredients:
Preheat oven to 400F.
Line a muffin pan with paper liners and set aside.
In a small bowl, combine flour, baking powder, salt, baking soda and cinnamon until well-combined. Set aside.
In a large bowl, beat together the butter and brown sugar until light and fluffy, about 2 minutes.
Beat in the wet ingredients: eggs, Greek yogurt and vanilla extract until well-combined.
Add the flour mixture to the apple muffin batter, then stir in the chopped apples.
Distribute the muffin batter evenly among the prepared muffin liners, filling as close to the top of the muffin cups as possible.
For the streusel topping, stir together all ingredients and then sprinkle the delicate brown sugar crumble on top of the muffins.
Bake for 8 minutes, then reduce oven temperature to 350F and continue to bake for 15-20 minutes until an inserted toothpick comes out clean.
Cool on a wire rack.
Makes 6 jumbo muffins.
How do you keep apple crumble muffins moist?
- Use fresh apples that are juicy and not overly ripe.
- Don’t overmix the batter. Mix just until the ingredients are combined.
- Once cooled, store the muffins in an airtight container for up to 4 days.
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Apple Crumble Muffins Recipe
Ingredients
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 teaspoons Cinnamon
- 1/2 cup Butter, softened
- 1/2 cup Brown Sugar
- 2 Eggs
- 1/2 cup Greek Yogurt
- 1 teaspoon Vanilla Extract
- 2-3 Small Fresh Apples, cored and chopped
- 1/4 cup All-Purpose Flour
- 1 teaspoon Cinnamon
- 1 Tablespoon White Sugar
- 3 Tablespoons Brown Sugar
- 3 Tablespoons Melted Unsalted Butter
Instructions
Preheat oven to 400F.
Line a jumbo muffin pan with large muffin liners and set aside.
In a small bowl, combine flour, baking powder, salt, baking soda and cinnamon until well-combined. Set aside.
In a large bowl, beat together the butter and brown sugar until light and fluffy, about 2 minutes.
Beat in the wet ingredients: eggs, Greek yogurt and vanilla extract until well-combined.
Add the flour mixture to the apple muffin batter, then stir in the chopped apples.
Distribute the muffin batter evenly among the prepared muffin liners, filling as close to the top of the muffin cups as possible.
For the streusel topping, stir together all ingredients and then sprinkle the delicate brown sugar crumble on top of the muffins.
Bake for 8 minutes, then reduce oven temperature to 350F and continue to bake for 15-20 minutes until an inserted toothpick comes out clean.
Cool on a wire rack.
Notes
What kind of apples should I use to make apple crumble muffins?
For apple crumb muffins, you'll want to use a tart apples like Granny Smith apples, Honeycrisp, or Braeburn. These are firmer apples that will hold their shape and won't turn to mush when baked.
How to Store Your Muffins
Store cooled muffins in an airtight container for 3-4 days.
They freeze well, up to 3 months, so you can make a batch ahead of time and enjoy them all season long. Thaw muffins at room temperature.
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