Bust out your muffins tins, because today I’m teaching you how to make the best apple crumb muffins! These apple muffins are moist, richly spiced, and loaded with tender apples! Plus, plenty of buttery crumb topping!
Bakery-Style Apple Muffins
Well friends, we’ve made it to November! And although that fact has my mind swirling with a million and one Thanksgiving recipes, today I’m popping in to share a simple muffin recipe I know you’ll make again and again.
I actually posted this recipe 6 years ago! But since then my baking skills, and photography skills, have evolved, so I decided it was time to give this post a little makeover! So below is my newly perfected recipe plus a few new photos. And I hope you love them as much as I do!
3 Steps to Making Apple Crumb Muffins
- 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.
- Make the Apple Muffin Batter: To do this, you will need an electric mixer. You’ll beat the room temperature butter and sugars in a large bowl until light and fluffy. This recipe using both brown and granulated sugar for depth of flavor! Then toss in the vanilla extract and eggs. And then remaining wet ingredients. Toss in your flour mixture, and stir until just combined. Be sure not to over mix the batter once you’ve added your dry ingredients! Finally, toss in the apples.
- Bake: This recipe will yield 12 standard size muffins. You’ll want to bake for about 22 minutes, or until the tops are golden brown and a toothpick interred in the center comes out clean. Place the muffins, in the muffin tin, on a wire rack to cool for at least 15 minutes before digging in.
More Apple Recipes:
- The Best Apple Crisp Bars (so good with a 1/2 cup of ice cream on top!)
- Brown Butter Apple Crumb Muffins
- Cranberry Apple Coffee Cake
- Salted Caramel Apple Scones
- White Cheddar, Bacon, and Apple Biscuits
The Best Apple Crumb 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 (361g/12 and 3/4 ounces) all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (113g/4 ounces) buttermilk
- 1/2 cup (113g/4 ounces) full-fat sour cream
- 2 medium-sized 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.Â
- 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.Â
- 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.
HELEN says
Made these righr now, even though I forgot to add sugar
bakerbynature says
Hi Helen. How did they turn out without the sugar? xo
Jennifer says
Hello,
I wanted to know what kind of apples you used? Or what kind of apples you recommend/not recommend?
Thanks!
Jane says
I think my toddler would love these muffins with the exception of the apple chunks. Would shredding the apple be a problem?
bakerbynature says
Hi Jane. While I’ve never tried shredding the apples, I think the outcome will be just as yummy. Maybe cut the apple amount in half though. Or, squeeze a little of the moisture out of the shredded apples. Shredded apples will release much more liquid than apple chunks. Good luck 🙂
Abbie @ Needs Salt says
I am quite literally swooning over these muffins! They look insane in every awesome way.
Sharana @ Living The Sweet Life Blog says
I don’t think I’ve ever had an apple crumb muffin – and if this is the best — we’ll I might as well start with this one 😉
bakerbynature says
Yes! You must try them 🙂 So perfect for Fall! xo
Nicole ~ Cooking for Keeps says
I can see why you say they’re the best! They look phenomenal!!!
Kathleen says
I don’t have any full fat greek yogurt in the house at the moment , just the low fat kind and I would love to try these …do you think I could use it?
bakerbynature says
Hi Kathleen. I would recommend using ALL all-purpose flour if you’re not going to use Full-fat Greek Yogurt. Whole wheat flour requires more moisture, so a low-fat yogurt may result in dry muffins. Make that switch and I think you’ll be fine 😉
Judi Jones says
Can you use all purpose flour and full fat yogurt? What about all purpose flour and applesauce unsweetened?
Jess says
I have no wholemeal flour, could I substitute it by just doubling all-purpose flour amount?
bakerbynature says
Hi Jess. You may use all all-purpose flour, no problem!
Medeja says
I would like to grab one with my coffee!
bakerbynature says
They go great with coffee, Medeja 😉
Blanca says
Hi! These muffins look great, but will the apples really have enough cooking time to be tender? Is there no need to cook them before?
Thanks!
bakerbynature says
Hi Blanca. The apples are peeled and diced pretty small, so they do get soft while baking. They won’t be like a jam, though. Just nice, sweet, tender apple pieces.
Blanca says
Thank you so much for the quick answer! 🙂
bakerbynature says
Of course! I hope you enjoy the muffins!