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Apple Cinnamon Crumb Muffins

Tender and moist apple cinnamon muffins topped with a sweet and crunchy crumb topping, perfect for breakfast or a snack.

  • Total Time: 40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) sour cream or plain yogurt
  • 1 1/2 cups (about 180g) peeled and diced apples (about 2 medium apples, firm varieties like Granny Smith or Honeycrisp)
  • For the crumb topping:
  • 1/2 cup (100g) packed light brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (85g) unsalted butter, melted
  • 3/4 cup (95g) all-purpose flour

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Make the crumb topping: In a medium bowl, mix brown sugar, granulated sugar, and cinnamon. Stir in melted butter until combined. Add flour and stir until crumbly. Set aside.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, whisk melted butter with granulated sugar and brown sugar until combined. Add eggs one at a time, then vanilla and sour cream; mix until smooth.
  5. Add wet ingredients to dry ingredients and stir just until combined. Fold in diced apples gently.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Press crumb topping evenly over each muffin.
  8. Bake for 5 minutes at 425°F (220°C), then reduce oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use firm apples like Granny Smith or Honeycrisp to maintain texture. Press the crumb topping firmly on the batter for a crunchy top. The initial high oven temperature helps create tall muffin tops.

  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Method: Breakfast, Snack
  • Cuisine: American

Nutrition

  • Calories: 320
  • Sugar: 27g
  • Sodium: 210mg
  • Fat: 13g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 50mg