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.
- 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.
Nekita says
Made these for some friends, I used two Granny Smith apples which I think was more than required but led to three extra muffins (what a shame lol). I had no wholemeal flour so followed your advice and used all purpose instead. The batter was drier than many recipes however I have been baking long enough to have faith in the recipe (cooking = religious experience) And my faith was rewarded. These came up a treat. I embellished with a dash of nutmeg in the batter and oats in the crumble. I think oats or walnuts in the crumble add a nicer texture. Thank you for the lovely recipe. You are a winner.
Angie says
Can I use the same recipe to make apple bread? Just put the batter into a loaf pan instead??
bakerbynature says
Hi Angie. I haven’t tried doing this but it should work. You’ll most likely need to increase the baking time.
Kare says
Made these last night, but I didn’t have Greek yogurt. Substituted with 1/2 cup applesauce and 1/2 cup sour cream. I also swapped whole wheat flour with quick oats. They’re fantastic!
E Love says
I was glad to see a few others had to add milk to the batter– it was very thick and dry, unlike other muffin batters. I am putting them in the oven now–your final result looks good! Hopefully mine will as well.
Leah Ramsey says
instead of butter can i use coconut oil instead?
bakerbynature says
Hi Leah. Yes, I think that should work just fine! Just melt is first.
cheryl says
I followed the recipe exactly but the batter was way too dry. I don’t think the yogurt and 1/4cup of butter was enough wet ingredients for the 2 cups of flour 🙁 I had to add a good splash of milk to incorporate everything.
Aarti says
Super awesome. Tried them and this is the first time I dint didn’t have any left over for the next day. The apple bits melt and those soft pockets in between are so awesome..
bakerbynature says
I am so happy to hear it, Aarti! Thank you for letting me know 🙂
Sarah says
im making these right now, this is the stickiest, driest batter. I keep looking at the ingredients hoping I forgot something…
bakerbynature says
Hi Sarah. The batter for these muffins is thick but not typically dry… how did they turn out?
Rose says
I had the same issue with sticky, thick batter. They seem cooked but look exactly the same as when I put them in the oven. Seems like they needed more liquid but I wasn’t sure what to add.
bakerbynature says
Hi Rose. The batter is thick… what was the final baked muffin like?
Paola says
Amazing recipe!! I just made a batch and they are so yummy! I did modify a bit since I didn’t have whole wheat flour or yogurt on hand. I substituted all purpose flour and sour cream instead. Still super happy with the results. Will definitely do this again in the fall.
bakerbynature says
SO happy to hear it, Paola 🙂 Thank you for letting us know!
Katy says
Can any kind of yogurt be used?