There’s something special about a muffin that comes out of the oven golden and fragrant, especially when it’s filled with apples and topped with a crisp, buttery crumb. These Apple-Cinnamon Muffins with Crumb Topping bring together tender fruit, warm spices, and a sweet streusel that bakes into the perfect crunchy topping.
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These Apple-Cinnamon Muffins with Crumb Topping are just as welcome at the breakfast table as they are for an afternoon snack. I often make extra because they keep well in the freezer, and it’s such a treat to warm one up for a quick bite on a busy morning.
There’s big apple flavor in these muffins, and they’re not too sweet. And the cinnamon-spiced batter and crumb topping add just the right amount of richness. They’re cozy, satisfying, and easy enough to bake on repeat.
Ingredients
For the Muffins
- All-purpose flour
- Baking powder – Check freshness so your muffins rise properly.
- Baking soda
- Salt
- Ground cinnamon
- Granulated sugar
- Brown sugar – Loosely measured; no need to pack it down.
- Unsalted butter – If using salted, skip the added salt.
- Eggs – Extra-large eggs will work too.
- Vanilla extract – I usually use imitation vanilla and it works just fine.
- Milk – Whole milk adds richness, but any variety is fine.
- Apples – From about 2 apples. Granny Smith gives a tangy bite, while sweeter apples make the muffins more mellow.
For the Crumb Topping
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter
How to Make Apple Cinnamon Crumb Muffins
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (175°C). I always rely on a digital oven thermometer because ovens can be off by quite a bit, and accurate heat ensures the muffins bake evenly every time. Line a 12-cup muffin tin with paper liners or lightly grease it with butter — muffin tins give you perfectly portioned bakes and liners make cleanup a breeze.
In a large stainless steel mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until combined. I like stainless steel because it’s lightweight, durable, and doesn’t hold onto odors.
In another medium mixing bowl, whisk the granulated sugar, brown sugar, melted butter, eggs, vanilla, and milk until smooth. A balloon whisk is my favorite here because it quickly incorporates ingredients without leaving lumps.
Add the dry mixture to the wet and gently fold with a silicone spatula. A spatula is flexible, making it easy to scrape the sides of the bowl, and it prevents overmixing so the muffins stay tender.
Fold in the diced apples. For larger batches, I use an apple peeler-corer-slicer — it saves time and ensures the pieces are uniform.
For the topping, combine flour, brown sugar, and cinnamon in a small mixing bowl. Add the softened butter and cut it in using a pastry blender. This tool keeps the butter cold while breaking it into crumbs, giving you that perfect streusel texture.
Scoop the batter into the muffin tin, filling each cup about three-quarters full. A large cookie scoop is handy here because it makes portioning quick and keeps the muffins the same size. Sprinkle the crumb topping generously over each muffin.
Bake for 18–22 minutes, until the muffins are golden brown and a toothpick or cake tester inserted in the center comes out clean.
Cool the muffins in the tin for 10 minutes, then move them to a wire cooling rack. Cooling racks allow air to circulate underneath so the bottoms don’t turn soggy.
Chef Jenn’s Tips
- For a more tart muffin, use Granny Smith apples; for sweeter muffins, Honeycrisp or Gala are great.
- Avoid overmixing to keep the texture soft and fluffy.
- Warm leftovers in the microwave for 10–15 seconds to bring back that just-baked freshness.
- Double the recipe and freeze half—these reheat beautifully.
Recommended
Make It a Meal
Enjoy these muffins with a cup of coffee or tea for a simple breakfast. For a fuller spread, pair them with scrambled eggs, a frittata, or a breakfast casserole.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 2 months. Thaw at room temp or warm gently in the oven or microwave before serving.
Apple-Cinnamon Muffins with Crumb Topping
Equipment
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 ½ cups apples diced
For the Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp ground cinnamon
- ¼ cup unsalted butter softened
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly coating with butter.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until everything is well blended.
- In a separate bowl, stir the granulated sugar, brown sugar, melted butter, eggs, vanilla, and milk until smooth and combined.
- Gently fold the dry mixture into the wet mixture, mixing only until no streaks of flour remain. Avoid overmixing so the muffins stay light.
- Stir in the diced apples carefully with a spatula so they’re evenly distributed throughout the batter.
- For the crumb topping, mix the flour, brown sugar, and cinnamon in a small bowl. Cut in the softened butter using your fingers or a fork until the mixture looks like coarse crumbs.
- Spoon the batter into the muffin cups, filling them about ¾ full. Top each one generously with the crumb mixture.
- Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes, then move them to a wire rack to finish cooling completely.
Notes
Chef Jenn’s Tips
- For a more tart muffin, use Granny Smith apples; for sweeter muffins, Honeycrisp or Gala are great.
- Avoid overmixing to keep the texture soft and fluffy.
- Warm leftovers in the microwave for 10–15 seconds to bring back that just-baked freshness.
- Double the recipe and freeze half—these reheat beautifully.