A few things that make this the best apple muffin recipe: ultra moist, lots of apples, cozy spices, and buttery crumb topping! If you think apple muffins are boring, you have to try this recipe. And they freeze-great, so you can make the muffin batter, bake, and store in your freezer for up to 2 months! Apple muffins are always a welcome surprise from the freezer!

Bakery-Style Apple Muffins

What do you bake when it’s officially apple season? APPLE MUFFINS! We went apple picking last week and I all but ran to the kitchen to make the muffin batter and pop them in the oven. The smell of them baking is intoxicating!

But that’s not why I return to this apple muffin recipe year after year! The reason this is my tried-and-true muffin recipe? It actually works! So many apple muffins look good but taste bland and/or get gummy from the apples.

Not this recipe, because you chop the apples instead of grating them. So, they won’t harm the muffin texture!

I drew inspiration for these apple muffins from my super popular apple crisp bars! Packing the muffins with plenty of spice and apple pieces, and then topping them with tons of buttery crumbs. Instead of a glaze, I simply drizzle these apple muffins with honey. But you can totally add a glaze if that’s your thing!

Apple Muffin Ingredients

• All-Purpose Flour: I make these with all-purpose flour 99% of the time. However occasionally I sub 1/2 whole wheat flour (so, 1 and 1/2 cups) and it works great. Readers have also reported 1 for 1 gluten free flour works great!
• Sugar: A combination of brown sugar and granulated sugar make the muffin batter sweet and moist! In a pinch, you can use all granulated sugar OR all brown sugar. Using all granulated sugar will reduce the depth of flavor just a bit. But it’ll still be a solid muffin recipe!
• Spices: cinnamon, apple pie spice, and salt enhance the apple flavor in these apple muffins! If you don’t have apple pie spice, make your own using 1 teaspoon cinnamon, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg. You can play around with the ratios to make your perfect apple pie spice.
• Butter: I always prefer unsalted butter, but in a pinch, you can use salted butter. I’d suggest omitting the salt in the muffin batter if you use salted butter.
• Baking Powder: Do not sub or confuse baking powder for baking soda! Baking soda will cause the muffins to spread and bake up flat. Baking powder helps them rise in the oven.
• Eggs: Eggs and an egg yolk make the muffins moist and fluffy! Unfortunately I cannot recommend an egg substitute. Make sure your eggs are at room temperature!
• Vanilla Extract: Enhances the apple flavor and all the other flavors in the muffin batter! Also, adds its signature rich flavor. Always use real vanilla.
• Buttermilk: I suggest store bought full-fat buttermilk. In a pinch, you can use a homemade substitute.
• Sour Cream: Full-fat plain Greek style yogurt is the best substitute if you can’t find sour cream. Make sure it’s at room temperature before use.
• Apples: I love using granny smith apples, but pink lady and honey crisp apples are also faves. You will need to peel, core, and finely chop the apples before adding them to the muffin batter.
• Honey: I love serving these cinnamon apple muffins warm, drizzled with lots and lots of honey! This is totally optional but recommended. Or you could make a glaze.

How to Make Apple Muffins

1. Make the Crumb Topping: I suggest doing this first so you can pop it in the fridge while you assemble the muffins batter. This allows the all purpose flour to absorb some of the butter, helping create large crumbs that hold their shape while baking.
2. Fresh Apple Muffin Batter: You’ll need an electric mixer for this recipe. Beat butter and sugars until fluffy. Add wet ingredients then the flour and apple pieces in last.
3. Bake in Muffin: Don’t be afraid to fill the muffin liners are the way up with muffin batter! This helps the tops of the muffins puff up in the oven. You can sprinkle the muffin batter with extra apple pieces before baking if desired.

This recipe will yield 12 standard size muffins. But you can easily double this recipe is you need/want more apple muffins!

Baking time varies depending on your muffin pan and oven. But usually they take about 22 minutes. They’re ready when they’re golden brown and a toothpick inserted in the center of a muffin comes out clean.

How Long to Cool Apple Muffins

Make sure to let them cool for a few minutes in the muffin pan before removing them. And then a few more minutes before covering them in honey and digging in! They don’t need to cool completely or even to room temperature. But a few minutes will help them retain their structure and cool off a bit.

More Apple Recipes:

• Cinnamon Apple Oatmeal Cream Pies
• Brown Butter Apple Crumb Muffins
• Cranberry Apple Coffee Cake
• Salted Caramel Apple Scones
• White Cheddar, Bacon, and Apple Biscuits

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The Best Apple Crumb Muffins

Ashley Manila

My apple muffin recipe uses fresh apple pieces and apple pie spice for extra apple flavor! Plus, a buttery crumb cinnamon sugar topping. One of the baked goods to kick off fall baking! Bust out your muffin pan, jump to the recipe, and let's bake apple muffins!

5 from 8 votes

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Prep Time 15 minutes mins

Cook Time 24 minutes mins

Inactive Time 15 minutes mins

Total Time 54 minutes mins

Course Breakfast, Snack

Cuisine American, Baking, Muffins

Servings 12 muffins

Ingredients

 

For the Crumb Topping:

• 1/2 cup (57g/2 ounces) all-purpose flour
• 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
• 1/2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Muffins:

• 3 cups (360g) all-purpose flour
• 3 teaspoons baking powder
• 2 teaspoons apple pie spice
• 1/2 teaspoon salt
• 1 cup (227g) unsalted butter room temperature
• 1 cup (199g) granulated sugar
• 1/4 cup (53g) light brown sugar packed
• 2 large eggs room temperature
• 1 large egg yolk room temperature
• 2 teaspoons vanilla extract
• 1/2 cup (113ml) buttermilk room temperature
• 1/2 cup (113g) full-fat sour cream room temperature
• 2 medium apples peeled, cored, and finely chopped
• Honey, for serving, optional

Instructions

 

For the Buttery Crumb Topping:

• In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt.
• Stir in the melted butter, mixing just until combined. Pop in the fridge while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.

For the Muffins:

• Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set it aside.
• In a large mixing bowl, combine the flour, baking powder, apple pie spice, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes.
• Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.
• Turn mixer off, and using a rubber spatula or wooden spoon, gently fold in the apples. 
• Divide muffin batter evenly among the muffin cups, then crumble up the topping and evenly distribute it on top of the muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
• Bake for 22 to 24 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 15 minutes, then transfer them to a large serving plate. 
• Drizzle a little honey on top of each muffin, if desired, and serve warm.
• To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.

Keyword apple, apple recipes, Thanksgiving recipes, muffins, muffin recipes

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