Soft and fluffy apple crumble muffins are stuffed with apple pieces and piled high with a buttery crumble topping.
Of all of the different dessert recipes that I make for this site, my favorite thing to make (as of late, anyway) is a batch of muffins.
I think it’s because I’ve sort of developed a knack for making them. A while back, after a lot of trial and error, I developed the perfect basic muffin recipe. Perfect in my opinion, anyway, which means soft, fluffy and flavorful muffins every time.
My basic recipe is just that: the plain, basic fundamentals for a light and fluffy muffin, so each time I set out to create a new muffin recipe, I spend some time tweaking it to best suit the ingredients I’m trying to highlight that day, changing a few things here and here to properly develop the taste and texture I’m looking for.
Not once has my muffin base let me down.
These muffins–these springy-soft and fluffy muffins (one of which I’m devouring as I write this) were inspired by Friday’s Caramel Apple Cheesecake dip. As often happens, one recipe on the blog will beget another, if only to use up excess ingredients and not have to throw them away.
So, to use up the pile of apples sleeping on my countertop, I chopped them up and tossed them into my slightly altered muffin base. This time, I added a generous addition of cinnamon to complement and draw out the apple flavor, and a buttery, irresistible, sky-high pile of brown sugar and cinnamon crumbles (which are nice and gently crunchy against the soft apple base).
They are the ultimate breakfast muffin. The ultimate misty Monday morning pick-me up muffin. The ultimate anytime muffin.
Now excuse me, I think I’ll go have another.
Apple Crumble Muffins
Ingredients
Crumble*
- 1 cup all-purpose flour
- 3/4 cup brown sugar tightly packed
- 2 Tbsp granulated sugar
- 1 1/2 tsp cinnamon
- 6 Tbsp salted butter melted
Muffins
- 1/2 cup canola oil vegetable oil would also work
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup buttermilk (or 1/2 tsp vinegar or lemon juice stirred into 1/2milk and allowed to sit for 5 minutes0
- 2 eggs lightly beaten
- 1 1/2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 cup peeled and chopped apples I prefer my apple pieces chopped smaller rather than larger
Instructions
- Preheat oven to 375 F and line a 12-count muffin tin with paper liners (or grease and flour).
Crumble
- Prepare the crumble first by whisking together flour, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.
Muffins
- In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute).
- Add eggs, whisking until combined.
- Stir in vanilla extract.
- In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt.
- Gradually stir flour mixture into wet mixture until just combined (do not over-mix!).
- Gently fold in apple pieces.
- Divide batter into prepared muffin tins (filling each about 3/4 of the way full).
- Top with crumble topping, splitting evenly among muffins.
- Bake on 375F for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it).
- Allow muffins to cool before eating.
Notes
Nutrition
You May Also Like:
Chocolate Chip Zucchini Muffins
Cranberry White Chocolate Muffins
Blueberry Cream Cheese Muffins
Christina says
May 13, 2019 at 8:46 amThe muffins were a hit , so light and fluffy and topping was soooo good. I grated the apple and my kids loved them
Sam says
May 13, 2019 at 10:20 pmI am so glad everyone enjoyed the muffins so much, Christina! 🙂
Mindy says
April 23, 2019 at 12:33 pmLove them. I would definitely make them again but I would make the into 14 or 15 muffins since they really puffed up and the crumble didnt stay on since the batter cam right up to the top of each muffin cup. I do like the topping and the taste of the muffin. I will definitely will cut up the apples next time since they were a bit big
Sam says
April 29, 2019 at 7:00 pmI am so glad you enjoyed the muffins Mindy! If they puffed up too high, maybe just fill the muffin tins a little bit less next time so they don’t go over the top. 🙂 I hope your next batch is better than the last. 🙂
Audrey says
April 6, 2019 at 8:49 pmGreat recipe! I used the muffin base that you used for your blueberry muffins (since it has better reviews, LOL) but followed your recipe for the rest. I also halved the crumble topping. It came out delicious! They were gone in less than two days 🙂
Sam says
April 6, 2019 at 9:35 pmI am so glad you enjoyed the muffins Audrey! 🙂
Patti Lever says
February 24, 2019 at 6:08 amEasy recipe to follow but not one I’ll try again. The flavour is bland, not as fluffy or ‘cakey’ as I would prefer. I hardly ever cook with oil in my cakes or muffins, I use unsalted butter always and maybe that’s why I don’t like these muffins.
The recipe made for 12 muffins but the amount of ingredients for the crumble are way too much. Half would be enough to top the muffins. I now have half the amount left over.
These might work for someone who doesn’t like muffins too sweet (I liked that) but they aren’t “wow’ muffins.
Sam says
February 24, 2019 at 11:49 amDisappointed to hear they weren’t a hit for you, Patti! I know not everyone likes as much crumble as I do which is why I note in the recipe you can use half the amount. Did you use unsalted butter with this recipe or did you use the oil? I wasn’t sure from your comment.
Nichole says
January 28, 2019 at 10:17 amCan i use almond milk instead of buttermilk?
Sam says
January 30, 2019 at 9:02 pmHi, Nichole! They probably won’t be as moist and tender if you do.
Margaret says
October 23, 2018 at 8:52 pmVery good recipe! It was very dense, but the crumble was just amazing.