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Freshly baked vanilla muffin with crumble topping on a rustic wooden board.

Apple-Cinnamon Muffins with Crumb Topping

Chef Jenn
Soft, fluffy muffins packed with apples and finished with a cinnamon crumb topping — perfect for breakfast, brunch, or snacking.
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Prep Time 15 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 45 minutes
Course Breakfast, Brunch, Snack
Cuisine American, Fall Baking
Servings 12 muffins
Calories 297 kcal

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.

Nutrition

Serving: 1muffinCalories: 297kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 63mgSodium: 199mgPotassium: 91mgFiber: 1gSugar: 21gVitamin A: 425IUVitamin C: 1mgCalcium: 57mgIron: 2mg
Keyword apple muffins, cinnamon muffins, crumb-topped muffins, easy muffin recipe, fall baking
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