These apple muffins with a cinnamon crumb topping rival anything from a bakery. Enjoy them as a cozy fall breakfast, a sweet treat after dinner, or a satisfying snack any time of day.
Apple Muffins
Apples are one of the best ingredients of the season, and these muffins make the most of their bright flavor. The batter stays tender thanks to buttermilk, while warm spices like cinnamon bring cozy autumn notes. A generous crumb topping adds a buttery crunch that balances the soft muffin beneath. This recipe is straightforward, uses familiar pantry items, and yields a dozen muffins that disappear quickly.
The muffins work for many occasions: serve them warm with coffee for a weekend breakfast, pack one in a lunchbox, or bring a tray to a potluck. They’re equally welcome at a casual brunch or as a simple dessert. The crumb topping can be made a little ahead of time, and the batter comes together quickly in a single bowl once the dry and wet ingredients are combined.
For the apple component, use a firm variety such as Granny Smith for tartness, or choose a sweeter apple if you prefer. Peel and finely chop the apples so they distribute evenly through the muffins. The buttermilk keeps the crumb tender and adds a subtle tang that complements the brown sugar in both the batter and the topping.
Ingredients for Muffins
The full ingredient list with quantities appears in the recipe card below. In short, you’ll need butter, brown sugar, eggs, vanilla, flour, baking powder, cinnamon, a pinch of salt, buttermilk, and chopped apple for the muffins. For the crumb topping, combine flour, brown sugar, cinnamon, a pinch of salt, and softened butter to create a coarse, sandy texture.
How to prepare our Crumb-Topped Muffins
Start by preheating the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well. Dice the apple into small pieces so each bite has a bit of fruit. If you prefer, toss the diced apples with a touch of lemon juice to prevent browning and to brighten the flavor.
Cream together softened butter and brown sugar in a large bowl until light and fluffy. Beat in the eggs and vanilla until fully incorporated. In a separate bowl, whisk the flour, baking powder, cinnamon, and salt. Add the dry ingredients to the wet in portions, alternating with the buttermilk, and mix just until combined. Overmixing can make muffins dense, so stop as soon as the batter looks even. Fold the chopped apples into the batter gently.
To make the crumb topping, mix flour, brown sugar, cinnamon, and a pinch of salt in a small bowl. Add softened butter and use a pastry cutter, two forks, or your fingers to rub the butter into the dry ingredients until you have coarse crumbs. The topping should hold together slightly when pinched between your fingers.
Fill each muffin cup about three-quarters full with batter; this recipe makes roughly 12 standard muffins. Generously sprinkle the crumb topping over each muffin so you get a satisfying crunch in every bite. Bake at 375°F for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes in the pan, then transfer to a rack to finish cooling slightly before serving.
These muffins are best served warm, but they also keep well at room temperature for a day or two in an airtight container. For longer storage, freeze the cooled muffins and thaw them at room temperature or briefly warm them in the oven before serving.
This recipe was originally published on August 29th, 2013 and updated with new photos and tips on August 5th, 2020.
Apple Crumb Muffins
Ingredients
Muffins:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 2 1/4 cups flour
- 2 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 2/3 cup buttermilk
- 1 cup apple, finely chopped (about 1 medium apple)
Crumb Topping:
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/2 tsp cinnamon
- Pinch of salt
- 3 tbsp butter, softened
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with liners or grease the cups.
- Cream together the butter and brown sugar until light. Add eggs and vanilla; beat until combined.
- In a separate bowl, whisk flour, baking powder, cinnamon, and salt.
- Add the dry mixture to the wet in thirds, alternating with the buttermilk, and mix until just combined.
- Fold in the chopped apples gently.
- Fill muffin liners about 3/4 full.
- For the topping, mix flour, brown sugar, cinnamon, and salt. Work in the softened butter with fingers or a pastry cutter until coarse crumbs form. Sprinkle generously over each muffin.
- Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool briefly before serving.
Nutrition
Approximate per muffin: Calories 294 kcal; Carbohydrates 43 g; Protein 4 g; Fat 12 g; Saturated Fat 7 g; Cholesterol 57 mg; Sodium 322 mg; Fiber 1 g; Sugar 21 g.
