1. What kind of apples are best for Apple Cinnamon Crumb Muffins?

Firm, slightly tart apples like Granny Smith , Honeycrisp , and Pink Lady work best. They hold their shape and balance the muffin’s sweetness.

2. Can I use whole wheat flour?

Yes, you can substitute up to 50% of the all-purpose flour with whole wheat flour. Just note: it may make the Apple Cinnamon Crumb Muffins slightly denser.

3. How do I make these muffins gluten-free?

Use a 1:1 gluten-free all-purpose baking flour. Make sure your baking powder and baking soda are also certified gluten-free.

4. Can I use applesauce instead of yogurt or sour cream?

Absolutely! Unsweetened applesauce is a great substitute. It makes the Apple Cinnamon Crumb Muffins moist and adds even more apple flavor.

5. What can I use instead of butter?

For dairy-free muffins, use plant-based butter or melted coconut oil. Both work well in the batter and the crumb topping.

6. Can I skip the crumb topping?

You can — but we don’t recommend it! The buttery cinnamon topping is what sets these Apple Cinnamon Crumb Muffins apart. If you’re short on time, a sprinkle of cinnamon sugar is a quick alternative.

7. How should I store Apple Cinnamon Crumb Muffins?

Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week. They stay moist and delicious!

8. Can I freeze these muffins?

Yes! Freeze baked and cooled muffins (without icing) for up to 3 months. Wrap individually for best results. Add icing after thawing.

9. Can I make these into mini muffins?

Yes. Use a mini muffin pan and bake at 350°F for about 12–14 minutes. This recipe makes roughly 36–40 mini Apple Cinnamon Crumb Muffins .

10. How do I reheat Apple Cinnamon Crumb Muffins?

Microwave for 10–15 seconds for a warm, fresh-from-the-oven feel. If frozen, let them thaw first or microwave for 30 seconds.

Apple Cinnamon Crumb Muffins: 7 Best Baking Tips

Description

These Apple Cinnamon Crumb Muffins are bakery-style treats packed with juicy apples, warm cinnamon spice, and a buttery crumb topping. Moist, fluffy, and topped with optional vanilla icing, they’re the perfect cozy bake for breakfast, brunch, or snack time.

Ingredients

Scale

Crumb Topping:

1/3 cup (67g) packed brown sugar
1 tbsp (15g) granulated sugar
1 tsp ground cinnamon
1/4 cup (56g) unsalted butter, melted
2/3 cup (84g) all-purpose flour

Muffins:

1¾ cups (219g) all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
½ cup (113g) unsalted butter, softened
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
2 large eggs
½ cup (120g) yogurt or sour cream
2 tsp vanilla extract
¼ cup (60ml) milk (any kind)
1½ cups (180g) peeled and chopped apples

Optional Vanilla Icing:

1 cup (120g) confectioners’ sugar
3 tbsp (45ml) heavy cream or milk
½ tsp vanilla extract

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Instructions

Preheat oven to 425°F (218°C). Line or grease a muffin pan.
Make crumb topping: Mix sugars and cinnamon, then stir in melted butter. Add flour and gently toss with a fork. Set aside.
Whisk dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
Cream butter and sugars. Add eggs, yogurt, and vanilla. Beat until creamy.
Add dry ingredients and milk to wet mixture. Mix until just combined. Fold in apples.
Spoon batter into muffin cups. Add crumb topping, pressing gently.
Bake at 425°F for 5 minutes, reduce to 350°F and bake 15–18 more minutes.
Cool muffins. Drizzle icing if using.

Notes

Use crisp apples like Honeycrisp or Granny Smith for best texture.

For dairy-free, substitute plant-based milk, yogurt, and butter.

Freeze without icing for up to 3 months. Add icing after thawing.

Prep Time: 25 minutes
Cook Time: 22 minutes
Category: Muffins, Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: ~265 kcal
Sugar: 17g
Sodium: 160mg
Fat: 12g
Saturated Fat: ~7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: ~1g
Protein: ~3g
Cholesterol: 45mg