Go Back
–+ servings
Four streusel-topped muffins on a white plate, with green and red apples in the background on a wooden surface.
Print Recipe
4.75 from 4 votes

Easy Apple Crumble Muffins Recipe

Moist apple crumble muffins with a crunchy topping, an easy, cozy treat perfect for breakfast, snack, or dessert.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: crumble, Muffins
Servings: 12 yields
Calories: 265kcal

Equipment

Ingredients

For the muffins:

  • 2 Apples peeled and chopped into small cubes
  • 1 Egg large
  • ½ cup Milk
  • ⅓ cup Oil read notes
  • 1¼ cups All-purpose Flour
  • 2 teaspoons Baking powder
  • ¼ teaspoon Salt
  • ¾ cup Sugar
  • 1 teaspoon Vanilla extract

For the crumble:

  • ¼ cup Butter cold
  • ½ cup Flour
  • ½ cup Brown Sugar
  • 1 teaspoon Cinnamon
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with liners (lightly spray for extra nonstick, if desired).
  • Wet ingredients: In a medium bowl, whisk together milk, oil, egg, and vanilla extract. Set aside.
  • Dry ingredients: In a large bowl, whisk flour, baking powder, sugar, and salt.
  • Apples: Toss the chopped apples in the dry mixture to coat (this prevents them from sinking).
  • Pour the wet ingredients into the dry and mix gently until just combined; do not overmix. Divide the batter evenly between the muffin cups, filling about ¾ full.
  • Crumble topping: In a small bowl, combine cold butter, flour, brown sugar, and cinnamon. Rub together with your fingertips until crumbly.
  • Sprinkle crumble generously over each muffin.
  • Bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool slightly in the pan, then transfer to a wire rack. Serve warm or at room temperature.

Video

Notes

  • Apples: Use firm, slightly tart varieties like Granny Smith, Honeycrisp, or Pink Lady. Softer apples may break down more during baking.
  • Texture tip: Coating apples in flour helps distribute them evenly and keeps them from sinking.
  • Don’t overmix: Stir only until combined; overmixing leads to dense muffins.
  • Add-ins: Stir in a handful of chopped nuts (pecans or walnuts) or raisins for extra flavor.
  • Spice boost: Add ½ teaspoon cinnamon or apple pie spice to the muffin batter for more warmth.
  • Oil: Vegetable oil, canola oil, or sunflower oil all work well in this recipe. Oil keeps the muffins extra moist and tender. If you prefer a richer flavor, you can swap the oil for melted butter instead.
  • Make it whole grain: Swap half of the flour with whole-wheat flour for a heartier muffin.
  • Storage: Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Warm before serving.
  • Freezing: Wrap cooled muffins individually and freeze up to 2 months. Thaw overnight or reheat briefly in the oven.

Nutrition

Calories: 265kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 88mg | Fiber: 1g | Sugar: 25g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg