This Apple Cinnamon Crumb Muffin recipe is one we enjoy every fall. The sour cream keeps the crumb tender instead of dry, the apples stay juicy instead of mushy, and that buttery crumb topping is amazing, even the next day. Ready in about 35 minutes, start to finish. Perfect for a weekend breakfast or a lunchbox treat during the week.
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.
Ingredients for Apple Cinnamon Crumb Muffins
- All-purpose Flour - the base for both the muffins and the crumb topping.
- Baking Powder and Baking Soda - used together for lift and a tender, even rise.
- Cinnamon - goes in both the muffin batter and the crumb topping for cinnamon flavor in every bite, not just on top.
- Salt - balances the sweetness in both the batter and topping.
- Butter - softened butter creams with the sugars for the muffins, and cold butter is cut into the topping for that crumbly texture.
- Granulated sugar and Light Brown Sugar - used together for sweetness and a slightly moist crumb; brown sugar also adds a hint of molasses flavor.
- Eggs - bind the batter and add structure.
- Sour Cream - keeps the muffins moist and tender. Plain Greek yogurt works as a substitute.
- Milk - thins the batter to the right consistency. Buttermilk works in its place and it adds a slight tang.
- Vanilla Extract - rounds out the flavor.
- Apples - I use Granny Smith, Honeycrisp, or a mix of both. Granny Smith brings tartness and holds its shape well when baked; Honeycrisp is sweeter and juicier. A combination of the two gives the best balance of texture and flavor.
How to make Apple Cinnamon Muffins
Preheat oven to 425° F. 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.
Apple 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.
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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° F for 5 minutes, then reduce the oven temperature to 350° F 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.
These muffins are best enjoyed the day they're baked, when the crumb topping is still at its crunchiest but they are still good for up to three days at room temperature.
Apple Cinnamon Crumb Muffin FAQs
Granny Smith and Honeycrisp are the best choices for this recipe. Granny Smith apples are tart and hold their shape well when baked, so they don't turn mushy. Honeycrisp apples are sweeter and a little juicier, adding natural sweetness to balance the tartness. I like using a combination of both for the best texture and flavor, but either one works well on its own.
Yes. Cool the muffins completely and individually wrap each muffin with plastic wrap. Place wrapped muffins into a freezer bag or sealed container. They will last in the freezer up to 3 months.
Too much flour - spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag.
Overmixing - mix the batter just until the dry ingredients disappear into the wet ingredients.
Overbaking - start checking for doneness at the lower end of the bake time.
Leaving muffins in the warm pan too long - move them to a cooling rack after about 5 minutes so residual heat doesn't keep cooking them.
Other muffin recipes you might like
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Complete Recipe
Apple Cinnamon Crumb Muffins
Equipment
- 1 Electric mixer stand or hand held
Ingredients
Crumb Topping
- ⅔ cup All-Purpose Flour
- ⅓ cup Light Brown Sugar packed
- 1 tablespoon Granulated Sugar
- 1 teaspoon Cinnamon
- ¼ cup Butter
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° F. 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, A fork or pastry cutter work well for this step.
Apple Muffins
- In a large mixing bowl, use an electric mixer to beat together the softened butter, brown sugar, and granulated sugar until smooth.
- Add the eggs, sour cream, milk, and vanilla extract and mix until well combined.
- In a separate mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients into the wet ingredients and mix together just until everything is incorporated.
- Fold in the pieces of diced apple.
- Scoop the muffin batter into the cups of the prepared muffin tin, filling each to the top. An ice cream scoop works great for muffins!
- Spoon the crumb topping evenly over all of the muffins.
- Bake the muffins at 425° F for 5 minutes, then reduce the oven temperature to 350° F. Continue to 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. Remove and cool the muffins completely on a wire cooling rack.
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