These Apple Crumb Muffins are fluffy and filled with chunks of apples. The crumb topping is perfectly crunchy and sweet. Make them in just 3 easy steps!
Why This Recipe Works
Apple season is here and I am sharing my favorite apple muffin recipe with the most delicious crumb topping! These muffins are soft, fluffy, and filled with chunks of apples and cinnamon. My fail-proof recipe for crumb topping takes them to a new level! Add them to lunchboxes, serve for an after-school treat, or on an afternoon with tea or coffee.
- apples: Granny Smith, fuji, or other;
- flour: I used all-purpose flour, you can also try a mix of AP and whole wheat flour;
- sugars: granulated and brown;
- baking powder and baking soda: necessary leavening agents for baking;
- cinnamon: pairs so well with apples in these muffins;
- milk and lemon juice OR buttermilk: use my homemade buttermilk version
- egg: binds all ingredients and ensures the muffins are moist;
- vanilla extract: adds flavor to any baked goods;
- oil: canola or vegetable;
- unsalted butter: makes the best crumb topping that is crunchy and buttery.
How to make Apple Crumb Muffins?
- Mix dry ingredients in a mixing bowl.
- Whisk wet ingredients in another mixing bowl.
- Add chopped apples to the flour mixture.
- Add wet ingredients and fold in until incorporated.
- Combine dry ingredients for crumb topping in a bowl.
- Add melted (and cooled!!) butter and stir in with a fork.
- Scoop muffin batter into muffin pan.
- Top with crumb topping.
- Bake until golden brown.
Tips for the best apple muffins:
- Make sure you are using proper measuring cups for dry ingredients and for wet ingredients. Glass ones with a spout are for wet. Fluff the flour with a whisk, then spoon it into a measuring cup.
- Start by preheating the oven so it's ready to go when your muffins are ready for baking. You don't want the batter to sit in the muffin pan for too long.
- Cut the apples into chunks no bigger than 1/4" chunks. Bigger ones can cause raw center because they will have too much moisture. You can also shred the apples. Just make sure to squeeze out the moisture before adding them to the flour.
- It is very important to cool the butter after melting. It should not be warm to the touch, just room temperature. If you add hot or too warm butter to the flour mixture, it will cook it and the "crumbs" will melt during baking.
Yes, these muffins can be frozen. Cool them completely before placing them in a freezer-safe bag or a container. Just keep in mind, the crumb topping will not be as crunchy after thawing.
Store muffins in a container with a lid to prevent drying out. I keep them on the counter. No need to refrigerate.
More muffin recipes:
If you like this recipe and make it, let me know in the comments below! Don't forget to rate it if you enjoyed it!
Apple Crumb Muffins
for the muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup buttermilk see note to make it
- 1 large egg
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- 3 apples see note
for the crumb topping:
- 6 tablespoons unsalted butter melted and cooled
- 1 ½ cup all-purpouse flour
- ⅓ cup packed brown sugar
- ⅓ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Preheat the oven to 400° F. Line muffin pan with baking liners. I recommend parchment paper liners, not the colorful cupcakes ones.
- Peel apples and cut into ¼" chunks.
- Melt butter for crumb topping. Cool it completely, do not chill it.
- In a mixing bowl, whisk together flour, baking powder, soda, salt and cinnamon.
- In another mixing bowl, whisk together buttermilk, egg, oil and vanilla.
- Add apple chunks to flour mixture and stir in.
- Add wet ingredients to flour apple mixture. Fold in with a spatula until incorporated. Do not overmix!
- Scoop batter into muffin liners.
- Mix flour, sugars, cinnamon and salt in a bowl. Add melted and cooled butter and stir in with a fork until coars crumbs form.
- Sprinkle crumb topping generously over each muffin.
- Bake muffins for 7 minutes. Then, without opening the oven door, lower the temperature to 375° F and bake muffins for another 13 to 15 minutes. The magic number for me was 14 minutes.
- Remove from oven and let cool for a few minutes in the pan. Then remove onto a cooling rack.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- Make sure you are using proper measuring cups for dry ingredients and for the wet ingredients. Glass ones with a spout are for wet. Fluff the flour with a whisk, then spoon into a measuring cup.
- To make buttermilk, mix 1 tablespoon of apple cider vinegar and as much half and half or whole milk to make 1 cup of liquid. Let it sit for at least 5 minutes. Use as directed in the recipe above.
- You should use 2 cups of apple chunks in this recipe.