Bursting with the flavors of juicy, fresh apples and warm cinnamon, these Apple Cinnamon Muffins with Crumb Topping are the perfect way to start your day or enjoy as an afternoon snack.
Save this recipe?
We'll email this post to you, so you can come back to it later!
Table of contents
These apple cinnamon muffins are topped with a buttery crumb topping that adds an extra layer of texture and sweetness.
Other apple recipes you might like are this old fashioned raw apple cake, simple monkey bread with apples, and this apple crunch topped with corn flakes.
Recipe Ingredients
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Cinnamon
- Salt
- Butter
- Granulated Sugar
- Brown Sugar
- Eggs
- Milk
- Sour Cream
- Vanilla
- Apples
Step-by-step Directions
Preheat oven to 425 degrees Fahrenheit. Spray 12 cups of a muffin pan with non-stick cooking spray or line with paper muffin liners; set aside.
Crumb Topping
- In a small bowl, add the flour, brown sugar, granulated sugar, and cinnamon.
- Cut in the butter until the mixture is crumbly and no pieces of butter are larger than a pea.
Muffins
- In a large mixing bowl, beat together the room temperature butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth.
- Add the eggs, sour cream, milk, and vanilla extract and mix until well combined.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry mixture into the wet ingredients and mix together just until the dry ingredients are incorporated.
- Fold in the chopped apple pieces.
- Scoop the muffin batter into the cups of the prepared muffin tin, filling each to the top.
- Spoon the crumb topping evenly over all of the muffins.
- Bake the muffins at 425 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean.
Finish
Remove the muffins from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
In conclusion, these apple cinnamon muffins with a sweet crumb topping are a delightful treat that perfectly embodies the flavors of fall. The combination of sweet apples, warm spices, and a crunchy crumb topping makes them irresistibly delicious.
Whether enjoyed as a breakfast on-the-go or as an afternoon snack with a cup of tea or a glass of milk, these muffins are sure to satisfy any sweet tooth.
Recipe FAQ's
This recipe used Granny Smith Apples, but any firm baking apple will work. You could also use Honeycrisp, Gala, or Pink Lady Apples.
The muffins keep well at room temperature or refrigerated for up to three days. They also freeze well for up to three months.
To keep your muffins light and fluffy, avoid overmixing the batter. Mix until the dry ingredients are just moistened. Overmixing can lead to a tough texture.
Other muffin recipes you might like
Find all my recipes on Pinterest at Cook This Again. Or on Facebook at Cook This Again.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below & a review in the comments section further down the page.
Recipe
Apple Cinnamon Muffins with a Crumb Topping
Ingredients
Crumb Topping
- ⅔ cup All-Purpose Flour
- ⅓ cup Light Brown Sugar packed
- 1 tablespoon Granulated Sugar
- 1 teaspoon Cinnamon
- ¼ cup Butter softened
Muffins
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Salt
- ½ cup Butter softened
- ½ cup Light Brown Sugar packed
- ¼ cup Granulated Sugar
- 2 large Eggs
- ½ cup Sour Cream
- ¼ cup Milk
- 2 teaspoons Vanilla Extract
- 2 cups Apples peeled and chopped into ½-inch chunks
Instructions
- Preheat oven to 425 degrees Fahrenheit. Spray 12 cups of a muffin pan with non-stick cooking spray or line with paper muffin liners; set aside.
Crumb Topping
- In a small bowl, add the flour, brown sugar, granulated sugar, and cinnamon.
- Cut in the butter until the mixture is crumbly and no pieces of butter are larger than a pea.
Muffins
- In a large mixing bowl, beat together the room temperature butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth.
- Add the eggs, sour cream, milk, and vanilla extract and mix until well combined.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Pour the dry mixture into the wet ingredients and mix together just until the dry ingredients are incorporated.
- Fold in the chopped apple pieces.
- Scoop the muffin batter into the cups of the prepared muffin tin, filling each to the top.
- Spoon the crumb topping evenly over all of the muffins.
- Bake the muffins at 425 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire cooling rack.
Leave a Reply