These apple crumble muffins are made with moist cinnamon muffin batter, filled with chopped apples, topped with a buttery crumble, and topped with a delicious glaze.
Why this recipe works
- It is made with a cinnamon crumble topping.
- It is filled with freshly chopped apples.
- These are made with melted butter and greek yogurt which makes these muffins extra moist and tender.
- Extra moist muffins that stay moist for 3 days!
- Perfect to make when you need a quick breakfast.
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– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.
Baking powder and baking soda – to allow the muffins to rise.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this dessert.
Greek yogurt- get your Greek yogurt to room temperature. Any percent of fat will work for this recipe.
Milk- use whole milk for this recipe.
Brown sugar- adds a nice texture to the muffins and compliments the cinnamon flavor.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Eggs- you will need 2 large eggs for this recipe. Make sure that you use room-temperature eggs in this recipe.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Apples- we like to use granny smith apples for this recipe, they are a little bit less sweet, but any kind of your favorite apples will work!
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Sugar- we used granulated sugar for this recipe. You can use brown sugar as well.
Pinch of salt- we used kosher salt.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop. Melted butter adds to this banana bread lots of moisture.
Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
Add the flour, baking soda, and baking powder, and mix until almost combined.
Add the peeled, and chopped chunks of apples, and mix until just combined.
Pour the batter into the muffin tins filling almost to the top.
Make the crumble topping
Top the muffins with about 1 tablespoon of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.
Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins!
Make a simple glaze
Into a small mixing bowl, add the powder sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.
Top each muffin with as much glaze as you would like, and serve warm next to a cup of coffee or hot tea. Enjoy!
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins.
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Add some of your favorite add-ins! Make this recipe your own and add your favorite muffins add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
- Be patient! I know it's extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won't crumble up.
- These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
We use all-purpose flour for these muffins. Self-rising flour and cake flour will work great as well.
Use your favorite kind of apples! We like using granny smith apples, but any apple kind will work. If you like sweet apples, use Honeycrisp, or pink lady.
Yes! These muffins taste great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
These muffins will last for up to 4 days stored at room temperature. Cover the muffins with plastic wrap or foil to prevent them from drying out.
Freeze these muffins after they cooled completely in an airtight freezer-friendly container for up to 3 months.
There are a few substitutions that may be helpful for your diet:
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.
Dairy-free- you can make these muffins dairy-free by replacing the butter with vegan butter.
Toppings- these muffins can be topped with cream cheese frosting, cinnamon buttercream frosting, or maple cream cheese frosting. Use your favorite toppings that you like to make the most!
Add-ins- make this recipe your own and add your favorite muffins add-ins: chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, etc.
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.
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Easy Apple Crumble Muffins
- 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
- 115 g Butter melted
- 2 Eggs
- 1 teaspoon Vanilla extract
- ½ cup Greek yogurt
- ⅓ cup Milk
- 2 Apples peeled and chopped
- ¾ cup Flour
- ¼ cup Brown sugar
- 1 teaspoon Cinnamon
- ½ Kosher salt
- 60 g Butter melted
- 1 cup Powder sugar
- ½ teaspoon Vanilla extract
- 3 tablespoon Milk
- Pinch of salt
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the melted butter, sugar, brown sugar, yogurt, milk, cinnamon, eggs, vanilla extract, and kosher salt. Mix with a whisk until the mixture is well combined.
- Add the flour, baking soda, and baking powder, and mix until almost combined.
- Add the peeled, and chopped chunks of apples, and mix until just combined.
- Pour the batter into the muffin tins filling almost to the top.
Make the streusel topping:
- Into a medium mixing bowl, add the flour, sugar, cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.
- Scoop the batter halfway through with an ice cream scooper, and top with about 1 teaspoon of the cinnamon sugar. Scoop the second half of the mixture onto the cinnamon sugar topping.
- Top the muffins with about 1 tablespoon of the streusel topping and press the streusel topping onto the muffin batter so it sticks and does not fall off while baking.
- Bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean. Don’t overbake these muffins! Let the muffins cool for at least 15 minutes before serving.
Make a simple glaze:
- Into a small mixing bowl, add the powder sugar, milk, and vanilla. Mix with a spoon until the mixture is well combined and until the glaze is smooth and silky.
- Top each muffin with as much glaze that you would like, and serve warm next to a cup of coffee or hot tea. Enjoy!