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Apple Cinnamon Crumb Muffins Recipe

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4 from 64 reviews

These Apple Cinnamon Crumb Muffins are a delightful breakfast or snack choice, bursting with juicy apple chunks and warm cinnamon flavor. Soft, moist muffin batter is topped with a buttery crumb topping and, optionally, a smooth vanilla icing for extra indulgence. Perfect for enjoying fresh, these muffins offer a delicious balance of sweet and spice with a pleasant crumbly texture.

  • Total Time: 50 minutes
  • Yield: 14 muffins

Ingredients

Crumb Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour (spooned & leveled)

Muffins

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120g) yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/4 cup (60ml) milk (any kind), at room temperature
  • 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; about 2 medium apples)

Vanilla Icing (Optional)

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Since the recipe yields 14 muffins, prepare a second pan or plan to bake in batches. Set aside.
  2. Make Crumb Topping: In a medium bowl, mix the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter, then gently fold in the flour using a fork to keep it crumbly—not a paste. Set aside the crumb topping.
  3. Mix Dry Ingredients for Muffins: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt. Set aside.
  4. Cream Butter and Sugars: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and both sugars on high speed for about 3 minutes until smooth and creamy. Scrape down the sides of the bowl as needed.
  5. Add Wet Ingredients: Add eggs, yogurt (or sour cream), and vanilla extract to the butter mixture. Beat on medium speed for 1 minute, then increase to high speed until combined and mostly creamy, scraping the bowl as needed.
  6. Combine Batter: With mixer on low speed, add the dry ingredients and milk to the wet mixture. Beat gently until no flour pockets remain. Fold in the chopped apples carefully to distribute them evenly.
  7. Fill Muffin Cups: Spoon the batter evenly into each muffin cup or liner, filling them to the top. Sprinkle the crumb topping on each and gently press so the crumbs stick to the batter.
  8. Bake Muffins: Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) without removing the muffins. Continue baking for an additional 15–18 minutes until a toothpick inserted in the center comes out clean. Total baking time is approximately 20–23 minutes.
  9. Cool Muffins: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  10. Make Vanilla Icing (Optional): Whisk together the confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth. Drizzle over warm or cooled muffins for a sweet finishing touch.
  11. Storage: Store iced or plain muffins covered at room temperature for a few days or refrigerate for up to one week to maintain freshness.

Notes

  • You can use either light or dark brown sugar in both the crumb topping and muffin batter; both add rich flavor.
  • The recipe makes 14 standard muffins, so you may need two muffin pans or bake in batches.
  • For jumbo or mini muffins, adjust baking time accordingly; jumbo muffins will require longer baking while mini muffins will bake faster.
  • Yogurt or sour cream can be used interchangeably to keep muffins moist and tender.
  • Butter should be softened to room temperature to cream properly with sugars for the best texture.
  • Do not overmix the crumb topping to avoid it turning into a paste; large crumbs create the best texture.
  • If you prefer a thinner icing, substitute heavy cream with milk.
  • Author: ELLA
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/apple-cinnamon-crumb-muffins-recipe/