Moist Apple Cinnamon Crumb Muffins are a delightful way to enjoy the comforting flavors of fall year-round. Packed with juicy apple chunks, warm cinnamon, and a buttery crumb topping, these muffins are perfect for breakfast, brunch, or a cozy snack.
Why You’ll Love This Recipe
- Incredibly Moist: The apples and cinnamon-spiced batter ensure every bite is tender and flavorful.
- Crumb Topping Perfection: Buttery and sweet, the topping adds texture and a bakery-style flair.
- Quick and Easy: Ready in under an hour with simple ingredients.
- Great for Any Time: Perfect for busy mornings, holiday gatherings, or a sweet treat with coffee.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Salt
- Unsalted butter (melted)
- Eggs
- Buttermilk
- Vanilla extract
- Apples (peeled, cored, and diced)
For the Crumb Topping:
- All-purpose flour
- Brown sugar
- Ground cinnamon
- Unsalted butter (cold, cubed)
Directions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Make the crumb topping: In a bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
- Prepare the batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine melted butter, eggs, buttermilk, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the diced apples gently to distribute evenly.
- Assemble the muffins: Fill each muffin cup about two-thirds full with the batter. Sprinkle the crumb topping generously over each muffin.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes 12 muffins
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
Variations
- Nutty Crumble: Add chopped pecans or walnuts to the crumb topping for added crunch.
- Gluten-Free: Use a gluten-free all-purpose flour blend for both the batter and topping.
- Healthier Version: Substitute half of the flour with whole wheat flour and use unsweetened applesauce instead of butter in the batter.
- Spiced Twist: Add a pinch of nutmeg or ginger to the batter for extra warmth.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Freezing: Wrap muffins individually in plastic wrap and freeze in a zip-top bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds.
- Reheating: Warm muffins in the microwave for a few seconds to enjoy them as fresh.
FAQs
1. Can I use other types of apples?
Yes, Granny Smith, Honeycrisp, or Fuji apples work well. Choose a firm variety for the best texture.
2. What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
3. Can I use oil instead of butter?
Yes, use the same amount of neutral oil like vegetable or canola for a slightly different texture.
4. How do I prevent the crumb topping from sinking?
Make sure the topping is coarse and the butter is cold. Sprinkle generously over the batter before baking.
5. Can I make mini muffins?
Yes, adjust the baking time to 10-12 minutes and check for doneness.
6. How do I ensure the muffins are moist?
Do not overmix the batter and bake just until a toothpick comes out clean. Overbaking can dry them out.
7. Can I add raisins?
Yes, stir in 1/4 cup of raisins or dried cranberries for added sweetness and texture.
8. Can I skip the crumb topping?
Yes, the muffins are delicious on their own, or you can top them with a simple glaze instead.
9. What’s the best way to peel and dice apples quickly?
Use a vegetable peeler for the skin and a corer or sharp knife to remove the core, then chop into small, uniform pieces.
10. Can I double the recipe?
Absolutely! Double the ingredients and bake in batches as needed.
Conclusion
Moist Apple Cinnamon Crumb Muffins are a delightful combination of warm spices, tender apples, and a buttery crumble topping. Whether you’re baking for your family, hosting a brunch, or enjoying a quiet morning, these muffins bring comfort and flavor to every bite. Try them today and savor the perfect blend of sweetness and spice!
PrintMoist Apple Cinnamon Crumb Muffins
These Moist Apple Cinnamon Crumb Muffins are packed with juicy apple chunks, warm cinnamon, and topped with a buttery crumb topping. Perfect for breakfast, brunch, or a cozy snack, they’re a flavorful and irresistible treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
Ingredients
For the muffins:
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (115 g) unsalted butter, melted and slightly cooled
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (55 g) brown sugar, packed
- 2 large eggs
- 1/2 cup (120 ml) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 cups (180 g) peeled and finely diced apples (about 2 medium apples)
For the crumb topping:
- 1/2 cup (65 g) all-purpose flour
- 1/3 cup (65 g) brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 cup (60 g) unsalted butter, melted
For the glaze (optional):
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- Prepare the crumb topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon. Pour in the melted butter and mix with a fork until crumbs form. Set aside.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using).
- Mix the wet ingredients:
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, milk, and vanilla extract, mixing until well combined.
- Combine the wet and dry ingredients:
- Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix. Gently fold in the diced apples.
- Fill the muffin tin:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the crumb topping generously over each muffin.
- Bake the muffins:
- 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the glaze (optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled muffins.
Notes
- Apples: Granny Smith, Honeycrisp, or Fuji apples work well for this recipe.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze the muffins (without glaze) in a freezer-safe bag for up to 3 months. Thaw and add glaze before serving.