Easy Apple Crumble Muffins Recipe

If you love bakery-style blueberry crumb muffins, these apple crumble muffins are the cozy seasonal twist cooler weather calls for. True, they may not be as healthy as my apple oatmeal muffins. But what they lack in diet virtue, they more than make up for in fall-flavored pizzazz. They’re basically my apple crumble coffee cake, but in single-serve muffin form!

Why You’ll Love Apple Crumb Muffins

• With nearly a million views and over 23,000 thumbs up on my YouTube video recipe, you can rest assured that these apple muffins have been tried and loved by thousands of home cooks just like you. 
• Aside from apples, an egg, milk, and butter, everything you need to make them is a shelf-stable pantry staple. With such simple ingredients, my apple coffee cake muffins are easy enough for any baker to master, regardless of your experience!
• Pumpkin spice may get most of the fall spotlight, these apple and spice muffins are yummy enough to steal the show at any cool weather gathering. Bring them to your next PTA or book club meeting and watch them disappear like magic!

Ingredients & Substitutions

• Apples – I recommend using firm, sweet-tart varieties like Honeycrisp or Pink Lady, preferably with a super tart Granny Smith thrown in for good measure. Softer, mealier varieties like Red Delicious break down more during baking, offering a less satisfying bite.
• Large Egg & Milk – I like using both binders. Egg is more efficient at holding the batter together while milk adds moisture and contributes to a softer muffin crumb. Feel free to use either dairy (any percentage) or plant-based milk.
• Oil – Any neutral oil (like vegetable oil, canola oil, or sunflower oil) will work well in this recipe. Oil keeps the muffins extra moist and tender with a lighter crumb. If you prefer a richer flavor and denser pound cake consistency, you can swap the oil for melted butter instead.
• All-Purpose Flour, Baking Powder & Salt – Feel free to swap in self-rising flour for all three.
• Granulated Sugar & Brown Sugar – Neutral white sugar in the muffins, caramelly brown sugar in the crumble topping. You can use cane sugar in place of granulated, and use either light or dark brown sugar.
• Vanilla Extract – For cozy, aromatic warmth. You can use an equal amount of vanilla paste or powder instead.
• Cold Butter – The rich core of the crumble topping! I used salted butter; if you use unsalted, add a pinch or two of salt to taste. Feel free to swap in vegan butter if needed.
• Ground Cinnamon – This ubiquitous spice adds warmth and sweetness to our apple cinnamon crumb muffins without any extra sugar. 

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Apple Crumble Muffins

Watch the full video recipe to learn how to make the BEST apple streusel muffins. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.

Prefer the written recipe? Scroll down to the recipe box 👇

The Best Apples for Baking 🍎🍏

When it comes to baking apple strudel muffins, apple hand pies, and apple crisps, you want varieties that are firm enough to hold their shape in the oven but also sweet-tart for balanced flavor. The right apple will give you tender bites that don’t dissolve into mush and just the right amount of bright, fruity contrast against the sweet streusel topping. Here are some good options:

• Granny Smith: A classic choice for bakers, these green apples are firm, tart, and hold up beautifully during baking. 
• Honeycrisp: Juicy and crisp with a natural balance of sweetness and acidity, Honeycrisp apples add great flavor and texture without getting soggy.
• Pink Lady (Cripps Pink): Firm, sweet-tart, and slow to brown, making them a great option for baked goods where you want apple pieces that really stand out.
  Braeburn: Known for their complex flavor (sweet with just a hint of spice) and a firm texture that stays intact after baking.
• Fuji: Sweeter than some of the others, but still firm enough for baking. 
• Jonagold or Jazz: Both offer a sweet-tart balance and bake up beautifully, though they can be a little harder to find depending on the season.

For these apple crumble muffins, I love using a mix of two varieties, like tart Granny Smith with sweet Honeycrisp, for layers of flavor in every bite.

Optional Variations & Dietary Adaptations

These muffins are wonderfully versatile, and you can tweak them to match your taste or pantry:

• Add-ins – Stir a handful of chopped nuts (like pecans or walnuts) into the batter for crunch, or fold in raisins, dried cranberries, or even chopped dates for a chewy, fruity boost.
• Spice Boost – Add ½ teaspoon of cinnamon, nutmeg, or apple pie spice directly to the muffin batter for extra warmth.
• Whole Grain – Swap half of the all-purpose flour with whole-wheat flour for a heartier, more wholesome muffin. White whole-wheat flour also works well if you want the nutrition of whole grains without a denser texture.
• Dairy-Free -Replace the milk with almond, oat, or soy milk, and use coconut oil or vegan butter in the crumble.
• Gluten-Free – I haven’t tried it, but I think you should be able to use a 1:1 gluten-free baking flour blend in place of all-purpose flour. Make sure to allow the batter to rest for 30 minutes to prevent a gritty texture. The overall muffin texture will be slightly different, but the muffins should still be tender and delicious.
• Lower-Fat – Use ¼ cup of applesauce in place of ¼ cup of oil.
• Mini Apple Muffins – Bake in a mini muffin tin for bite-sized treats. Just reduce the bake time to around 12–15 minutes.

Expert Tips & Tricks 

• Toss the apple pieces in the flour mixture before adding the wet ingredients to keep them evenly distributed throughout the batter and prevent them from sinking to the bottom.
• Don’t overmix! Stir the batter just until the dry and wet ingredients come together. Overmixing develops gluten, which can make muffins tough and dense instead of light and tender.
• Use cold butter for crumble. Cold butter is key to a crumbly topping, soft or melted butter will make it greasy instead of crisp. Work it in with your fingertips until the mixture looks like coarse sand with a few pea-sized bits.
• Check for doneness. Since every oven runs a little differently, start checking around 22 minutes. A toothpick should come out clean or with just a few moist crumbs, but not wet batter.
• Cool slightly before removing. Let muffins rest in the pan for 5 – 10 minutes before transferring to a rack. This helps them set so they don’t fall apart when you lift them. But, don’t leave them in there too long, either, or you’ll risk soggy bottoms.
• For bakery-style tops, fill the muffin cups almost ¾ full and pile on plenty of crumble. (Using a spring-loaded ice cream scoop makes it easy to fill the tin with batter.) The generous topping will bake into a crunchy crown that makes these muffins look straight out of a café.

How to Serve Apple Crumble Muffins

These apple crumb muffins are delicious any time of day. Serve them warm with a pat of butter for breakfast, pair them with a tahini coffee, pumpkin spice latte, or chai latte for a decadent afternoon pick-me-up, or enjoy them as a cozy dessert topped with a scoop of vanilla ice cream and a mug of hot apple cider. They also make a great addition to brunch spreads or holiday baskets, since the sweet apple filling and crunchy crumble topping feel special without being fussy.

How to Store Apple Streusel Muffins

• Room Temperature: Store apple crumble muffins in an airtight container at room temperature for up to 2 days. To keep the crumble topping from getting soggy, make sure the muffins are fully cooled, then line the container with a paper towel and place another on top before sealing.
• Refrigeration: For longer storage, refrigerate muffins in an airtight container for up to 5 days. Warm them briefly in the microwave or oven before serving to bring back their soft, fresh-baked texture.
• Freezing: Let muffins cool completely, then wrap each one individually in plastic wrap or foil. Place them in a freezer-safe bag or container and freeze for up to 2 months. Thaw overnight in the fridge, or reheat straight from frozen in a 300°F (150°C) oven for 10–12 minutes.

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