Easy Apple Crumble Muffins
These apple crumble muffins are soft and moist, packed with fresh apple chunks, topped with a buttery cinnamon crumble, and a simple glaze.
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.
Nutrition
Calories: 352kcalCarbohydrates: 64gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 60mgSodium: 294mgPotassium: 131mgFiber: 2gSugar: 26gVitamin A: 439IUVitamin C: 1mgCalcium: 71mgIron: 2mg
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