Apple Muffins with Crumb Topping Recipe

I always seem to get the urge to bake more when the weather starts cooling down. I can go weeks without thinking too much about muffins, then suddenly I have apples on the counter and my oven is running almost every afternoon.

These apple muffins with crumb topping are one of the first things I reach for when that happens. I get soft muffins packed with little pieces of apple, plenty of cinnamon, and that buttery crumb topping that turns crisp around the edges while the muffin stays tender underneath.

I especially like making these when I have more apples than I know what to do with. I’ve had plenty of years where apples somehow multiply in my kitchen, and freezing chopped apples has saved me more than once. When I pull some out for these muffins, breakfast practically takes care of itself.

The glaze is optional, but I usually make it. I tell myself I could leave it off and keep things a little simpler, but once the muffins are cool, that little drizzle of powdered sugar glaze is just too tempting.

What Makes These Apple Muffins So Good

I think the crumb topping is what makes these feel more special than an everyday muffin. The muffin itself is not fussy at all. I just whisk the dry ingredients together, mix the wet ingredients separately, combine them, and fold in the apples.

Then I pile on the crumb topping. I don’t try to make every muffin perfectly even because honestly, a few bigger crumbs scattered over the tops are my favorite part.

I like using peeled, chopped apples here so I get tender little pieces throughout the muffins. I usually chop them fairly small instead of leaving big chunks. That way I get apple in almost every bite without one huge piece making the muffin fall apart when I eat it.

The cinnamon does a lot of work too. I use it in both the muffin batter and the topping, which gives the whole kitchen that warm bakery smell while these bake.

Ingredients I Used for the Recipe

• 1 cup peeled and chopped apples: I use these for the fresh apple flavor and little juicy pieces throughout the muffins.
• 3/4 cup granulated sugar: This sweetens the muffin batter without making it overly sugary.
• 2 1/2 cups all-purpose flour: I use this as the main base for the muffins and to give them enough structure to hold the apples.
• 2 1/2 teaspoons baking powder: This helps the muffins rise nicely in the oven.
• 1 teaspoon salt: I add this to balance the sweetness and bring out the cinnamon and apple flavors.
• 2 teaspoons cinnamon: This goes into the muffin batter for that warm, familiar apple-cinnamon flavor.
• 2 large eggs: I use the eggs to help bind everything together and give the muffins a soft texture.
• 4 tablespoons unsalted butter, melted: This adds buttery flavor and richness to the muffins.
• 1/4 cup canola oil: I like the combination of butter and oil because the butter brings flavor while the oil helps keep the muffins soft.
• 1 cup milk: This gives me a moist, tender batter that is easy to stir together.
• 1 1/2 teaspoons pure vanilla extract: I add vanilla for a little extra flavor underneath the apple and cinnamon.

For the crumb topping, I use 3 tablespoons granulated sugar, 3 tablespoons brown sugar, 1/2 cup plus 3 tablespoons all-purpose flour, 1/2 teaspoon cinnamon, a pinch of salt, and 5 tablespoons melted unsalted butter. The brown sugar gives the crumbs a deeper flavor, while the melted butter helps everything clump together into those crunchy little pieces I like so much.

For the simple glaze, I use 1 cup powdered sugar and 2 tablespoons milk. I keep the glaze fairly thin so I can drizzle it over the cooled muffins instead of covering the entire top.

How to Make Apple Muffins with Crumb Topping?

Step 1 – Get the Oven and Muffin Tin Ready

I start by heating my oven to 425°F. I lightly spray a 12-cup muffin tin with nonstick spray, or I use paper liners when I’m in the mood for easier cleanup.

I’ve used both, and honestly, a regular muffin tin works completely fine. I just make sure the cups are coated well if I’m skipping the liners.

Step 2 – Make the Crumb Topping

I like making the crumb topping first so it’s sitting there ready when the batter is done. I combine the granulated sugar, brown sugar, flour, cinnamon, and salt in a small bowl.

Then I drizzle in the melted butter and stir everything together. I’m looking for a mixture that clumps rather than a smooth paste. Once it looks crumbly, I set it aside.

This is one place where I used to overmix. I’d keep stirring because I thought the crumbs needed to look perfectly uniform. They really don’t. A few different-sized crumbs actually make the tops better.

Step 3 – Mix the Dry Ingredients

In a large bowl, I whisk together the flour, baking powder, salt, and cinnamon. I give it a good stir so the baking powder and cinnamon are distributed through the flour.

I don’t spend forever mixing it. Once everything looks evenly combined, I move on.

Step 4 – Mix the Wet Ingredients

In another bowl, I whisk the sugar, eggs, melted butter, and canola oil until they’re well combined. Then I add the milk and vanilla and whisk again.

The melted butter doesn’t need to be piping hot when I add it. I usually let it cool for a few minutes first. That little habit has made my baking life easier because I don’t have to worry about adding very hot butter to the rest of the mixture.

Step 5 – Bring the Batter Together

I pour the wet mixture into the bowl with the dry ingredients and stir just until everything comes together.

I try not to get carried away here. Muffin batter doesn’t need a long mixing session. A few streaks disappearing is enough for me, and then I stop.

Step 6 – Fold in the Apples

I add the peeled and chopped apples and gently fold them into the batter. I make sure they’re spread around without aggressively stirring the mixture.

This is where I’m always tempted to add more apples because I usually have plenty sitting around. I’ve learned to stick close to the amount in the recipe. Too many apple pieces can make the muffins heavier and harder to bake evenly.

Step 7 – Fill the Muffin Cups

I divide the batter between the 12 muffin cups. I fill them almost to the top because I want nice, full muffins rather than short little ones.

Then I divide the crumb topping over all twelve. I don’t press it down hard. I just scatter it over the batter and let it sit on top.

Step 8 – Bake Until Golden and Set

I bake the muffins at 425°F for about 17 to 20 minutes. I start checking around the 17-minute mark because ovens can vary quite a bit.

I use a toothpick in the center of one muffin to check for doneness. If it comes out clean, I know they’re ready. The tops should look set and the crumb topping should have a nice baked, slightly crisp appearance.

Step 9 – Cool the Muffins

I let the muffins sit in the pan for about 5 to 10 minutes before moving them to a wire rack.

I used to skip this part when I was impatient, and that usually ended with a few muffins sticking or breaking when I tried to remove them too soon. A few minutes of patience really does help.

Step 10 – Add the Glaze

Once the muffins have cooled, I whisk the powdered sugar and milk together in a small bowl until smooth.

Then I drizzle the glaze over the tops. I don’t worry about making the drizzle perfect. I actually like when some of it runs down the sides because it makes the muffins look homemade in the best possible way.

Tips I’ve Learned Along the Way

• Chop the apples fairly small. I get a better distribution of apple when the pieces aren’t huge, and every muffin gets a little bit of fruit.
• Don’t overmix the batter. I stir just until the flour disappears. The muffins turn out much nicer when I leave the batter alone after that.
• Fill the cups generously. I divide the batter evenly between all 12 cups and fill them almost to the top for fuller muffins.
• Don’t skip the crumb topping too quickly. I know it adds a few extra ingredients, but that buttery cinnamon crunch is one of my favorite parts of this recipe.
• Let the muffins cool before glazing. I learned this one the messy way. Warm muffins make the glaze disappear quickly instead of leaving a nice drizzle on top.
• Use apples you already have. I don’t think I need to make a special grocery trip every time I bake these. I use apples that hold their shape reasonably well after baking and chop them before adding them.
• Watch the baking time. I start checking at 17 minutes rather than automatically leaving them in for the full 20. I’d much rather have tender muffins than dry ones.
• The glaze is completely optional. When I want something a little less sweet, I leave it off. The crumb topping still gives me plenty of flavor and texture.
• Freeze extra apples for later. When I have more apples than I can possibly bake with, I peel, core, and chop them before freezing. It makes a future batch of muffins much easier to pull together.

How I Like to Serve These Apple Muffins

I usually eat one while it’s still slightly warm, especially if I’ve been hovering around the kitchen waiting for them to cool enough to handle. The crumb topping is at its best then, and the cinnamon smell is still everywhere.

For breakfast, I like one with coffee and something simple alongside it. I don’t need much else because these muffins are pretty filling. They also work well as an afternoon snack when I want something sweet but don’t want to bake another entire dessert.

If I’m serving them to my family, I put the whole batch on a plate and let everyone grab one. Somehow they disappear much faster that way. The last time I made these, they barely made it through two days, which tells me I probably shouldn’t make only one batch when I have a serious pile of apples waiting around.

I also think these are a good recipe to keep around during apple season because the process is simple enough for a regular morning. I don’t need complicated equipment or a lot of decorating. I mix, fold, scoop, top, and bake.

And that is probably the biggest reason I keep making them. I love recipes that give me that cozy baked-good feeling without making my entire kitchen look like I’ve been running a bakery all day.

Between the soft apple-filled center, cinnamon crumb topping, and little drizzle of glaze, these muffins feel like fall baking without requiring a whole production. I can use up some of those apples sitting in my freezer, turn on the oven, and have a dozen warm muffins waiting before I’ve had time to talk myself out of baking again.

Print Recipe

Apple Muffins with Crumb Topping Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast

Difficulty: Easy Prep Time Cook Time Rest Time Total Time 47 hrs

Cooking Temp: 425  C Servings: 12 Estimated Cost: $ 12 Calories: 367

Best Season: Fall, Winter

Description

I make these soft apple muffins with tender chopped apples, warm cinnamon, buttery crumb topping, and an optional powdered sugar glaze. I love serving them slightly warm for breakfast or an easy afternoon treat when I have extra apples around.

ingredients

Servings

Muffins

• 1 cup peeled and chopped apples (Chop fairly small for even distribution)
• ³⁄₄ cup granulated sugar
• 2 ¹⁄₂ cups all-purpose flour
• 2 ¹⁄₂ teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 2 large eggs
• 4 tablespoons unsalted butter, melted (Let cool for a few minutes before mixing)
• ¹⁄₄ cup canola oil
• 1 cup milk
• 1 ¹⁄₂ teaspoons pure vanilla extract

Crumb Topping

• 3 tablespoons granulated sugar
• 3 tablespoons brown sugar
• ¹⁄₂ cup plus 3 tablespoons all-purpose flour
• ¹⁄₂ teaspoon ground cinnamon
• 1 pinch salt
• 5 tablespoons unsalted butter, melted

Glaze

• 1 cup powdered sugar
• 2 tablespoons milk (Use enough for a thin drizzling consistency)

Instructions

Preparation

1. Preheat the oven

   I heat the oven to 425°F and lightly spray a 12-cup muffin tin with nonstick spray or line it with paper liners.
   If using a regular muffin tin without liners, coat the cups well.

2. Make the crumb topping

   I combine the granulated sugar, brown sugar, flour, cinnamon, and salt in a small bowl. I drizzle in the melted butter and stir until the mixture forms loose crumbs and clumps. I set it aside.
   I avoid overmixing because different-sized crumbs give the muffins a better texture.

3. Combine the dry ingredients

   I whisk the flour, baking powder, salt, and cinnamon together in a large bowl until evenly distributed.
   I only mix long enough to distribute the ingredients evenly.

4. Combine the wet ingredients

   In a separate bowl, I whisk the sugar, eggs, melted butter, and canola oil until combined. I add the milk and vanilla and whisk again.
   I let the melted butter cool for a few minutes before adding it so it is not piping hot.

5. Make the batter

   I pour the wet mixture into the dry ingredients and stir just until the batter comes together and the flour disappears.
   I do not overmix the batter because that can make the muffins less tender.

6. Fold in the apples

   I gently fold the peeled and finely chopped apples into the batter until they are evenly distributed.
   I stick close to the stated amount of apples so the muffins do not become too heavy or bake unevenly.

7. Fill and top the muffins

   I divide the batter evenly among the 12 muffin cups, filling them almost to the top. I scatter the crumb topping over each muffin without pressing it down.
   I try to distribute the larger crumbs across the tops rather than making every muffin perfectly uniform.

8. Bake

   I bake the muffins at 425°F for 17 to 20 minutes, starting to check at 17 minutes. I test the center with a toothpick, and I remove them when it comes out clean and the tops look set with a lightly crisp crumb topping.
   Baking time can vary by oven, so I watch them closely near the end.

9. Cool

   I let the muffins cool in the pan for 5 to 10 minutes, then transfer them to a wire rack.
   A short cooling period makes the muffins easier to remove without sticking or breaking.

10. Glaze

    Once the muffins are cool, I whisk the powdered sugar and milk together until smooth. I drizzle the glaze over the muffin tops.
    The glaze is optional. I let the muffins cool completely before glazing so the drizzle stays visible.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 367kcal

% Daily Value *

Total Fat 14.7 gg23%

Saturated Fat 6.8 gg34%

Trans Fat 0.3 gg

Cholesterol 50 mgmg17%

Sodium 342 mgmg15%

Potassium 107 mgmg4%

Total Carbohydrate 54.4 gg19%

Dietary Fiber 1.2 gg5%

Sugars 27.3 gg

Protein 5.7 gg12%

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Calcium 61 mg mg

Iron 2.1 mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

I get the best texture when I chop the apples fairly small and avoid overmixing the batter. The glaze is optional, and I can leave it off when I want a less sweet muffin. I can also peel, core, and chop extra apples ahead of time and freeze them for a future batch. Nutrition values are approximate estimates per muffin and include the crumb topping and glaze.

Keywords: apple muffins, apple muffins with crumb topping, cinnamon apple muffins, crumb topping muffins, fall muffins, homemade apple muffins, apple cinnamon muffins, glazed apple muffins