These apple crumble muffins are soft and moist, packed with fresh apple chunks, topped with a buttery cinnamon crumble, and a simple glaze.
These apple crumble muffins are a cozy and delicious breakfast or treat that’s perfect for fall or anytime you’re craving something sweet and comforting.
They’re soft and moist on the inside, filled with chunks of fresh apples that add natural sweetness and juiciness. The texture is just right: fluffy muffin base with tender bites of apple in every bite.
What takes these muffins over the top is the buttery cinnamon crumble on top that bakes into a crisp, golden layer.
A simple glaze drizzled over adds just the right touch of sweetness and makes them look bakery-style. They’re easy to make, don’t require fancy tools, and are perfect for breakfast, snack, or dessert.
For more apple desserts, check out my apple cinnamon rolls, apple crumble cake, apple fritters, apple crumble muffins, and apple pie cookies.
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Why this recipe works
- Texture- the muffins are soft and fluffy on the inside, with juicy apple chunks throughout. The crumble on top adds a crispy, buttery crunch that makes every bite extra delish.
- Flavor- warm cinnamon, sweet apples, and a hint of vanilla come together for a cozy, bakery-style flavor. The glaze adds a light sweetness that ties it all together.
- Crumble topping-the buttery cinnamon crumble on top adds the perfect texture and taste. It bakes into a golden crust that’s hard to resist.
- Fresh apples- these muffins are packed with fresh apple pieces that keep them moist and full of natural flavor. You can taste the difference real fruit makes.
- Time & ease- this recipe is quick to make and easy to follow. No fancy tools or steps—just simple ingredients and a delicious result.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Flour- I used all-purpose flour for this recipe. It gives the muffins a soft and fluffy texture while keeping them light and tender.
Granulated sugar- Adds the perfect amount of sweetness and helps the muffins brown beautifully.
Brown sugar- Adds moisture and a deeper, slightly caramel flavor that pairs perfectly with the apples.
Baking soda- Helps the muffins rise nicely, so they come out soft and fluffy.
Baking powder- Adds an extra boost to the rising, creating a light and airy crumb.
Kosher salt- Just a little salt helps balance the sweetness and brings out the flavors.
Cinnamon- Warm cinnamon adds that cozy fall flavor and pairs beautifully with the apples.
Butter (melted)- Melted unsalted butter gives these muffins a rich flavor and moist texture.
Eggs- Eggs help bind the batter together and give structure to the muffins.
Vanilla extract- A splash of vanilla brings out the flavor of the apples and cinnamon. You can use vanilla bean paste for a better flavor.
Greek yogurt- Makes the muffins extra moist and soft while adding a little tang. You can use sour cream instead.
Milk- Helps to loosen the batter for easy mixing and keeps the muffins tender.
Apples- Use firm, slightly tart apples like Granny Smith, Honeycrisp, or Pink Lady. These hold their shape well when baked and add the perfect balance of sweetness and tartness to the muffins.
Crumble topping
Butter (melted)- Melted butter makes the topping buttery, crunchy, and easy to mix.
Flour- All-purpose flour is the base of the crumble and gives it structure.
Cinnamon- Adds warmth and spice to the crumble.
Simple Glaze
Powdered Sugar- The base of the glaze that adds just the right amount of sweetness.
Vanilla Extract- A splash of vanilla makes the glaze taste even better.
Milk- Helps thin the glaze to the perfect consistency for drizzling.
Instructions
Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, Greek yogurt, milk, eggs, vanilla extract, cinnamon, and kosher salt. Whisk until the mixture is smooth and fully combined.
Add the flour, baking soda, and baking powder to the wet mixture. Gently mix until almost combined, don’t overmix!
Add your peeled and chopped apples, and fold them into the batter just until everything is well incorporated.
Scoop the batter into the muffin liners, filling them almost to the top for tall, bakery-style muffins.
Make the crumble topping
In a medium bowl, mix together the flour, brown sugar, cinnamon, kosher salt, and melted butter. Stir until the mixture turns crumbly.
Top each muffin generously with the crumble, gently pressing it down so it sticks and doesn’t fall off while baking.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool for at least 15 minutes before glazing or serving. Don’t overbake! This keeps them soft and moist!
Make a simple glaze
In a small bowl, combine powdered sugar, milk, and vanilla extract. Mix until smooth and silky. Drizzle the glaze over the cooled muffins.
Expert Tips
- Use the right apples. Go for firm and crisp apples like Granny Smith, Honeycrisp, or Pink Lady. They stay juicy and don’t turn mushy in the oven.
- Weigh your ingredients. For best results, use a kitchen scale instead of cups. It gives the most accurate and consistent texture every time.
- Don’t overmix the batter. Once the dry ingredients are added, mix only until just combined. Overmixing leads to dense, rubbery muffins.
- Use room temperature ingredients. Eggs, yogurt, and milk at room temp mix better and help the batter rise evenly.
- Peel and chop apples evenly. Chop apples into similar-sized chunks so they cook evenly and distribute well in every bite.
- Don’t overfill the muffin liners. Fill each muffin cup about ¾ full to give them room to rise without spilling over.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
- Don't skimp on the streusel. Be generous when sprinkling the streusel topping on each muffin. Press it gently into the batter to ensure it sticks during baking.
- Cool before glazing. Let muffins cool at least 15–20 minutes before drizzling glaze. Otherwise, the glaze will melt and disappear.
- Avoid overbaking! Check your muffins a few minutes before the recommended baking time. They're done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Faq's
Streusel topping is very easy to make and is made with simple ingredients like flour, melted butter, brown sugar, kosher salt, and cinnamon.
Your muffins may be dry if you overbaked them. Keep your eye on them while they're baking. Also, you may add too much flour. Make sure you measure your flour correctly.
When making muffins, avoid overmixing the batter, this can make them dense and tough. Don’t overfill the liners, and always measure your ingredients properly for the best texture and rise.
Storing
Store these muffins at room temperature for up to 3 days or in the fridge for up to 5 days.
Freezing
Let the muffins cool completely, then wrap each muffin tightly in plastic wrap or foil to prevent freezer burn. Place the wrapped muffins in a freezer-safe container or zip-top bag and freeze for up to 2 months.
You can freeze them with or without the glaze. If you freeze them without glaze, add it fresh after thawing for the best texture!
To thaw frozen muffins, leave them at room temperature for 1–2 hours or warm them in the microwave for 15–30 seconds. Add glaze after thawing if needed.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, replace the flour with gluten-free flour.
Dairy-free- you can make these muffins dairy-free by replacing the butter with vegan butter. Also, swap the yogurt with dairy-free yogurt and the milk with dairy-free milk.
Variations
Nutty crumble topping- add ⅓ cup chopped toasted pecans or walnuts to the crumble mixture before sprinkling it on top of the muffins for added crunch and flavor.
Cream cheese glaze- replace the simple glaze with a cream cheese version by mixing 4 oz softened cream cheese, ½ cup powdered sugar, and 2-3 tablespoons milk until smooth. Drizzle over cooled muffins.
Caramel- add a few soft caramel bits to the batter, or drizzle store-bought (or homemade!) caramel over the muffins after baking for a decadent finish.
Oatmeal crumble- add ¼ cup of old-fashioned oats to the crumble mixture for extra texture and a heartier topping.
Lemon zest- incorporate the zest of one lemon into the muffin batter and add a teaspoon of lemon juice to the glaze for a bright, citrusy twist.
Mini muffins- Use a mini muffin tin to make bite-sized versions. Great for parties, brunches, or freezing smaller portions for snacks.
Equipment
- Mixing bowls – At least two: one large and one medium.
- Whisk – For mixing the wet ingredients.
- Rubber spatula – For gently folding in the apples and batter.
- Apple corer and slicer- To make prepping the apples fast and easy.
- Muffin pan- Standard size muffin tin.
- Cookies scoop or large spoon- For portioning the batter evenly.
- Muffin liners- Keeps the muffins from sticking.
- Digital kitchen scale- To weigh ingredients precisely (especially flour).
More muffins recipes
Double chocolate muffins- These moist double chocolate muffins are better than bakery chocolate muffins and stay fresh for 3 days!
Almond flour banana muffins- These almond flour banana muffins have a fluffy and tender crumb that is moist and delicious. These are paleo, gluten free, refined sugar free, and are good for you!
Pumpkin banana muffins- These pumpkin banana muffins are moist and fluffy and filled with chocolate chips and topped with a cinnamon streusel topping.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Easy Apple Crumble Muffins
Ingredients
- 2 ½ cups Flour
- ½ cup Granulated sugar
- ½ cup Brown sugar
- ½ teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Kosher salt
- 1 teaspoon Cinnamon
- ½ cup Butter melted
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Greek yogurt
- ⅓ cup Milk
- 2 Apples peeled and chopped
Streusel topping:
- ¾ cup Flour
- ¼ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ Kosher salt
- ¼ cup Butter melted
Simple glaze:
- 1 cup Powder sugar
- ½ teaspoon Vanilla extract
- 3 tablespoon Milk
- Pinch of salt
Instructions
- Preheat your oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, combine the melted butter, granulated sugar, brown sugar, Greek yogurt, milk, eggs, vanilla extract, cinnamon, and kosher salt. Whisk until the mixture is smooth and fully combined.
- Add the flour, baking soda, and baking powder to the wet mixture. Gently mix until almost combined, don’t overmix!
- Add your peeled and chopped apples, and fold them into the batter just until everything is well incorporated.
- Scoop the batter into the muffin liners, filling them almost to the top for tall, bakery-style muffins.
Make the crumble topping
- In a medium bowl, mix together the flour, brown sugar, cinnamon, kosher salt, and melted butter. Stir until the mixture turns crumbly.
- Top each muffin generously with the crumble, gently pressing it down so it sticks and doesn’t fall off while baking.
- Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool for at least 15 minutes before glazing or serving. Don’t overbake! This keeps them soft and moist!
Make a simple glaze
- In a small bowl, combine powdered sugar, milk, and vanilla extract. Mix until smooth and silky. Drizzle the glaze over the cooled muffins.
Notes
- Use the right apples. Go for firm and crisp apples like Granny Smith, Honeycrisp, or Pink Lady. They stay juicy and don’t turn mushy in the oven.
- Weigh your ingredients. For best results, use a kitchen scale instead of cups. It gives the most accurate and consistent texture every time.
- Don’t overmix the batter. Once the dry ingredients are added, mix only until just combined. Overmixing leads to dense, rubbery muffins.
- Use room temperature ingredients. Eggs, yogurt, and milk at room temp mix better and help the batter rise evenly.
- Peel and chop apples evenly. Chop apples into similar-sized chunks so they cook evenly and distribute well in every bite.
- Don’t overfill the muffin liners. Fill each muffin cup about ¾ full to give them room to rise without spilling over.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
- Don't skimp on the streusel. Be generous when sprinkling the streusel topping on each muffin. Press it gently into the batter to ensure it sticks during baking.
- Cool before glazing. Let muffins cool at least 15–20 minutes before drizzling glaze. Otherwise, the glaze will melt and disappear.
- Avoid overbaking! Check your muffins a few minutes before the recommended baking time. They're done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Denise Smith says
I absolutely love this recipe. I weigh my ingredients so they come out perfect every time. I used my large muffin pans and it made 12 large muffins. I use one large cookie scoop, sprinkle cinnamon sugar on it then top with another large scoop and strudel topping. i bake the large muffins at 425 degrees for 7 minutes then 20 minutes at 350 degrees. Next time I am going to top with caramel sauce.
Donnathebaker says
Great recipe. Good tip to push crumble to adhere to batter. I used apple cider in the glaze instead of milk because I had a little left.
Angel says
These were very good and I will be making them again. I used the crumble but not the glaze. I wasn’t that ambitious and wanted to lessen the calories a little.