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Apple Crumble Muffins

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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.

Apple Crumble Muffins-- soft and fluffy and loaded with apple pieces, pile high with a buttery crumble topping.

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.

4.62 from 13 votes
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Apple Crumble Muffins

Fluffy apple studded muffins with a mile-high streusel topping.

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 230 kcal
Author Samantha Merritt

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

Instructions

  1. Preheat oven to 375 F and line a 12-count muffin tin with paper liners (or grease and flour).

Crumble

  1. Prepare the crumble first by whisking together flour, sugars and cinnamon.
  2. Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Set aside.

Muffins

  1. In medium-large bowl, whisk together oil, brown sugar, granulated sugar, and buttermilk. Whisk well until all ingredients are well combined (about 1 minute).
  2. Add eggs, whisking until combined.
  3. Stir in vanilla extract.
  4. In separate, medium-sized bowl, stir together flour, baking powder, cinnamon and salt.
  5. Gradually stir flour mixture into wet mixture until just combined (do not over-mix!).
  6. Gently fold in apple pieces.
  7. Divide batter into prepared muffin tins (filling each about 3/4 of the way full).
  8. Top with crumble topping, splitting evenly among muffins.
  9. Bake on 375F for 25 minutes (toothpick inserted in center should come out mostly clean with no wet batter on it).
  10. Allow muffins to cool before eating.

Recipe Notes

*Please note that this crumble recipe makes a lot of crumble -- as much as you see in the photos. I use all of it when I make these muffins because I like a lot of streusel, if you don't like a lot of streusel, please halve the crumble.

Nutrition Facts
Apple Crumble Muffins
Amount Per Serving
Calories 230
* Percent Daily Values are based on a 2000 calorie diet.

 

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Apple Crumble Muffins--soft, fluffy and loaded with apples and a crumble topping SugarSpunRun
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Comments

  2. We loved these, Sam!! Thanks so much for this recipe. I used the extra crumble topping on banana bread. Fantastic!

    Reply

    • I’m so glad to hear that you enjoyed! Thank you for coming back and letting me know that you liked them, Alyson! 🙂

      Reply

  3. Crumble topping is excellent crisp, crumbly, bits of sweet sugar and biscuit like bits. The muffin very moist and tasty. I wanted a muffin and apple crumble so this hit the spot. Thanks excellent recipe particularly the crumble. Normally I rub butter into flour but this melting butter first then mixing is much better.

    Reply

  4. Tried it today and I overly trusted the recipe. I followed the recipe exactly, but I wish I read the comments beforehand. First the crumble mix was too much and I hate wasting. Second, 1/3 of the bottom of the muffin was burnt after checking it at 20 minutes less than 5 minutes of the suggested baking time. I baked them in the middle rack on recommended oven temp. I guess, I can lower the oven temp, but I’m hesitant to try this recipe again. Giving it 2 stars just because the muffins top look really nice and the muffins are kind of moist, but not moist enough for a keeper recipe. Sorry.

    Reply

    • Sorry they didn’t turn out for you! Yes, it does make a lot of crumble! They definitely shouldn’t have come out burnt, if you used significantly less crumble they may have needed less time than the suggested baking time, or it’s possible that your oven may be running hotter than it’s reading. Did you use paper liners when baking? If not the baking tin may have also contributed to the burning.

      Reply

  5. Loved the: it’s not at all a boring health-food kind of muffin.

    I know those too well… 😉

    great post, Sam!

    Reply

  7. Turned out great! I tweaked it a bit to suit our household. I doubled the muffin recipe and left the crumble so it made two dozen muffins. I used whole wheat flour, half applesauce and half oil, added walnuts, and about three times the amount of cinnamon. Still yummy but a little healthy. Lol.

    Reply

  8. Loved how the classic, basic ingredients came together to make something really special! Changes I made:
    – half the crumble
    – added chopped walnuts
    – used half unbleached white flour and half white whole wheat
    – used a little less sugar than called for
    – did not peel apples first

    Next time, I plan to press the crumble into the batter, just slightly, so it doesn’t fall off the finished muffins as readily.

    Very delicious! Thank you!

    Reply

  9. Fabulous muffins! I wanted more muffins to share with our friends, so I made 1.5 x the recipe, and added 1/2 teaspoon of nutmeg to both the muffin batter and crumb topping (which I only made a single size batch of – thank you for the note about crumb portion preference).
    Delicious and moist, perfect amount of sweetness and tart (I used royal gala apples). Thank you so much for the recipe, looking forward to trying more! You inspire me to bake 🙂

    Reply

  10. The cupcakes turned out soft and moist and delicious. The crumble was great.
    My baking time was 20 mins and it turned out good.

    Reply

  13. I make apple crumb muffins a lot, but this was a new recipe. As Sam had stated in her recipe, this makes a lot of crumble. Unfortunately, though, the crumble was drier than past recipes I have used which made the crumbs flake off quite a bit even though I pressed the mixture on top of the batter. Also, as another commenter stated, I found that they were finished baking at 20 minutes. I always set the timer for less than what is suggested because I figure it doesn’t take much to bake it for longer, but you can’t do anything with burnt but toss it. We enjoyed the muffins! Thank you for sharing. 🙂

    Reply

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