These apple crumble muffins are incredibly soft and moist. This Fall treat is so delicious and easy to make with simple ingredients.
You’ll love these delicious and easy to make muffins. These apple cinnamon muffins with crumb topping are moist and light.
The crumble to muffin ratio is so right that even the crumbles don’t prevent these muffins from being light. They are loaded with apple cubes, you can feel the apples in each bite.
These muffins look so cute with a nice crunchy dome. They are a delicious treat for breakfast, snack or dessert.
This recipe is as delicious as my easy apple crumble recipe but these muffins take less than 40 minutes from start to finish(less than apple crumble’s baking time). So if you are looking for a very quick sweet apple dessert, you can make these muffins.
The ingredients you’ll need
- All-purpose flour-provides structure
- Cinnamon and nutmeg-perfect spices for Fall, great with apples
- Baking powder-works as a leavener
- Apples-I use 270 grams peeled and chopped (3 small but not extra small) Gala apples, in each bite, you can feel the apples.
- Lemon juice-I use just a little for flavor(lemon juice also prevents apples from turning brown).
- Eggs-gives structure as well
- Melted butter and milk-provides moisture
- Sugar-I use white granulated sugar
How to make crumbles
There are two ways; you can either cut the cold butter into flour or you can use melted butter.
When I cut the cold butter into flour, it usually gives me tiny crumbles that I use in my apple crumble. Please note that from tiny crumbles you can make big crumbles by squeezing the crumble mixture in your hand. This is how I make big crumbles in my Apple Pie Bars and Strawberry Crumble Bars.
Lately, when I want to make big crumbles, I use melted butter.
The steps are easy;
First mix the flour, sugar, cinnamon in a small-medium bowl. Then add the melted butter and gently mix with a spoon/fork until the mixture is crumbly.
If you mix too much, it will form a whole dough but that’s fine. You can either take small or big pieces from the dough with your hands to create the crumbles or use a fork to separate the dough into pieces.
You can separate as much as you want, depending on how big, small crumbles you want. If you want to get some tinier pieces, you can gently rub the separated dough between your fingers.
Once the crumble is ready, set aside the bowl until ready to use and continue with muffins.
How to make apple streusel muffins
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First, peel, core the apples.
Then chop the apples no smaller than 0.25 inch (0,6cm) and no larger than 0.5 inch (1,25cm). Mix the chopped apples with lemon juice. Set aside.
Next mix the flour, salt, baking powder, cinnamon and nutmeg in a medium bowl and set aside.
Then, whisk the egg and sugar in a medium bowl for a minute until combined well.
Add in the butter, milk and vanilla extract and mix well with a whisk.
Finally, add the wet ingredients into the dry ingredients and mix until just combined. Then gently fold the apples into the batter. Don’t overmix the batter so you’ll have light muffins instead of dense ones.
Fill 12 nonstick paper liners that are placed in a cupcake/muffin pan to the top with the batter. This makes just a little bit more than a large cookie scoop for each cup. Sprinkle the crumbles on top. Bake for 22-25 minutes or until the edges are golden brown and the toothpick inserted into the middle comes out clean. Don’t overbake so the muffins will be moist. Check your oven after 18 minutes as baking time may change from oven to oven.
After removing the muffins from the oven, keep in the pan for 10 minutes before transferring on a wire rack to completely cool.
Frequently asked questions
After the muffins are completely cooled, you can place the muffins in an airtight container at room temperature for up to 3 days but instead of using the lid, you should loosely cover the top of the muffins with plastic film. So, the crumbles will get some air and keep their crunchiness.
If you like you can use your muffin tin for this purpose; you can keep the muffins with their liners in the pan and once they cool, you can loosely cover the top with plastic film.
After the muffins are completely cooled, you can place them in a ziplock bag or in an airtight container and keep in the fridge up to a week or in the freezer for up to 2 months.
You should thaw the muffins overnight in the fridge or on the counter for almost an hour before serving. You should warm them in the oven at 350°F (175°C) for almost 10 minutes.
Other muffins recipes you should try!
- Cinnamon Muffins
- Pear Muffins
- Raspberry Streusel Muffins
- Blueberry Chocolate Chip Muffins
- Banana Carrot Muffins
- Banana Oatmeal Chocolate Chip Muffins
Other apple recipes you may enjoy!
- Caramel Apple Bars
- Apple Cake Loaf
- Apple Blondies
- Puff Pasty Apple Turnovers
- Apple Crisp Cookie Cups
- Easy Apple Crumble Recipe
- Apple Pie Bars Recipe
- Dried Apples
Apple Crumble Muffins
- 60 grams (6 tablespoons) all-purpose flour (dip and sweep)*
- 60 grams (¼ cup and 1 tablespoon) granulated sugar
- ½ teaspoon ground cinnamon
- 42 grams(3 tablespoons) unsalted butter, melted**
Apple Muffin Batter
- 275 grams ( 2 and ¼ cups-3 small) apples, cored, peeled and chopped
- 1 teaspoon fresh lemon juice
- 280 grams (2 cups) all-purpose flour (dip and sweep)*
- 1 tablespoon baking powder
- pinch of salt (optional)
- 1 and ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs, room temperature
- 150 grams (¾ cup) granulated sugar
- 180 grams (¾ cup) milk, room temperature
- 115 grams (½ cup) unsalted butter, melted**
- 1 teaspoon pure vanilla extract
- Mix the flour, sugar and cinnamon in a small bowl. Pour the melted butter and slowly mix with a fork. (If the mixture forms a whole dough, that’s fine. You can take small and large pieces from the dough with your hands once needed to sprinkle over the batter or you can separate the dough with a fork.) Set aside. If you are working in a hot environment, you can keep the crumble mixture in the fridge to keep the butter cold.
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the chopped apples in a small bowl and coat with lemon juice, set aside.
- Mix the flour, baking powder, cinnamon, nutmeg, salt in a large bowl. Set aside.
- Place the eggs and sugar in a medium bowl and whisk for a minute until combined well. Mix in the melted butter, milk and vanilla extract.
- Pour the wet ingredients into dry ingredients and mix until just combined. Gently fold the apples. Don’t overmix the batter so you’ll have light muffins instead of dense ones.
- Fill 12 paper liners to the top with the batter. This makes just a little bit more than a large cookie scoop for each cup. Sprinkle the crumbles on top.
- Bake for 22-25 minutes or until a toothpick that is inserted into the center of the muffins comes out clean. You don’t want to overbake, so you’ll have moist muffins. Baking time may change from oven to oven so start to check the muffins after 18 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to completely cool.
Update Notes: This post is originally published on 09/27/2019 and today I update with extra photos.
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