These apple crumble muffins are incredibly soft and moist. This Fall treat is so delicious and easy to make with simple ingredients.

Apple Crumble Muffins with cinnamon sticks and apple on the background

You’ll love these delicious and easy to make Fall muffins.  These apple cinnamon muffins with crumb topping are so moist and light.  The crumble-muffin ratio is so right that even the crumbles don’t prevent these muffins from being light.  Loaded with apple cubes, these muffins look so cute with a nice dome.

Let’s start with the ingredients; 

The Ingredients for Apple Crumble Muffins

  • All-purpose flour-provides the structure
  • Cinnamon and nutmeg-perfect spices for Fall, great with apples
  • Leavener-Baking powder
  • Apples-I use 270 grams peeled and chopped (3 small but not extra small) apples, in each bite, you can feel the apples(I use Gala)
  • Lemon juice-I use just a little for flavor(lemon juice also prevents apples from turning brown)
  • Eggs-2 large eggs for the structure
  • Melted butter and milk-provides moisture
  • Sugar-I use white granulated sugar 

Why You Should Make These Apple Muffins

  • They are so light and moist.
  • They are a delicious treat as a breakfast, a snack or a dessert.
  • They are so easy to make, no machine needed.
  • You can feel the apples in each bite.
  • These muffins have a nice dome on top with crunchy crumbles.                                                                                                                               Apple Crumb Muffins in a cupcake pan to show the nice dome of the muffin.

How to Store Apple Crumble Muffins

It is best to keep the completely cooled apple muffins in an airtight container in the fridge up to a week.

If there weren’t any crumbles on top, you could keep these muffins in an airtight container at room temperature up to 3-4 days.  However, as there are crumbles on these muffins, we shouldn’t completely close the top.   If the tops of the muffins don’t get any air, they will be soggy after some time.

You can still keep them at room temperature but to avoid soggy crumbles, you should place the muffins with the paper liners into a container( preferably into the cupcake/muffin pan with the paper liners so the bottom doesn’t get air and keep their moisture) and loosely cover the top with plastic wrap, letting the crumbles get some air.

Can You Freeze Apple Crumble Muffins?

Yes! After the muffins completely cool, you can place them in a ziplock bag or a freezer-friendly airtight container and freeze up to 2 months.  You should thaw the muffins overnight in the fridge before serving. You can warm them in the oven for a couple of minutes. 

How to Make Crumbles

I use this crumble ratio in my easy apple crumble recipeHowever, I cut the cold butter into flour in that recipe while making the crumbles.

Today I decide to use melted butter for the crumbles so I can show you an alternative way.  You can check my apple crumble post to see how this little change makes a big difference. Tiny crumbles vs. big crumbles. 

Please note that even with the other method(cutting the cold butter into flour) 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.

It is very simple to prepare the crumble;

Mix the flour, sugar, cinnamon in a small-medium bowl.  Add the melted butter and gently mix until the mixture is crumbly.  If you mix too much, it will form a whole dough but even then you can still make nice crumbles by taking small and large pieces from the dough. Set aside.

Making crumbles to cover the top of the apple muffins.

How to Make Apple Crumble Muffins

First, mix the chopped apples with lemon juice.  Set aside. Even little lemon juice makes a nice touch to apples besides preventing them from getting brown. Try not to chop apples smaller than 0.25 inch (0,6cm) and larger than 0.5 inch (1,25cm).

Adding lemon juice over the chopped apples.

Next mix the flour, salt, baking powder, cinnamon and nutmeg in a medium bowl and set aside.

Mixing the flour, salt, baking powder, cinnamon and nutmeg with a whisk in a medium bowl to make apple muffins.

Then, whisk the egg and sugar in a medium bowl for a minute until combined well.

Whisking the egg and sugar until combined well in a glass bowl.

Mix in the butter, milk and vanilla extract and mix well.

Mixing in the butter, milk and vanilla extract to make aan apple muffin batter.

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. 

Adding the wet ingredients into the dry ingredients and folding the apples into the batter to make apple muffins.

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 18 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 16 minutes as baking time may change from oven to oven.

Placing the apple muffin batter into the cupcake liners that is lined in a cupcake pan and cover the top with crumbles.

After removing the muffins from the oven, keep in the pan for 10 minutes before transferring on a wire rack to completely cool.

Apple Crumble Muffins-These apple cinnamon muffins with crumb topping are moist and delicious! They are so easy to make with simple ingredients. #applemuffins #crumblemuffins #easyrecipes

 

Enjoy!

Inside of the apple crumble muffin.

Other apple recipes you may enjoy!
Apple Crumble Muffins
Prep Time
15 mins
Cook Time
18 mins
Total Time
23 mins
 

These apple cinnamon muffins with crumb topping are moist and delicious! They are so easy to make with simple ingredients.

Course: Breakfast, Dessert
Keyword: apple muffins,crumble muffins
Servings: 12 muffins
Calories: 314 kcal
Author: Pastry and Beyond
Ingredients
Crumbles
  • 60 grams (6 tablespoons) all-purpose flour*
  • 60 grams (1/4 cup and 1 tablespoon) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 42 grams(3 tablespoons) unsalted butter, melted**
Apple Muffins
  • 275 grams (2 and 1/4 cups-3 small apples) cored, peeled and chopped apples 
  • 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 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large eggs, room temperature
  • 150 grams (3/4 cup) granulated sugar
  • 180 grams (3/4 cup) milk, room temperature
  • 115 grams (1/2 cup) unsalted butter, melted**
  • 1 teaspoon pure vanilla extract
Instructions
Crumbles
  1. Mix the flour, sugar and cinnamon in a small bowl.  Pour the melted butter and slowly mix with a fork or a spoon. Set aside. (If it forms a whole dough, that’s fine.  You can take small and large pieces from the dough once needed to sprinkle over the batter.)

Apple Muffins
  1. 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.

  2. Place the chopped apples in a small bowl and coat with lemon juice, set aside.

  3. Mix the flour, baking powder, cinnamon, nutmeg, salt in a large bowl.  Set aside.

  4. 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.

  5. 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.

  6. 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.

  7. Bake for 18 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 16 minutes. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to completely cool.

Recipe Notes

*You can click here for dip and sweep method if you use cup measurements.

**I halfway melt the butter for muffins and crumbles at the same time in a small pan and use as needed. Melting the butter halfways helps the butter cool fast.

How to Store The Muffins: It is best to keep the completely cooled apple muffins in an airtight container in the fridge up to a week.

You can keep at room temperature up to 3-4 days but to avoid soggy crumbles, you should place the muffins with the paper liners into a container( preferably into the cupcake pan with the paper liners so the bottom doesn’t get air and keep their moisture) and loosely cover the top with plastic wrap, letting the crumbles get some air.

How to Freeze The Muffins:  After the muffins completely cool, you can place them in a ziplock bag or a freezer-friendly airtight container and freeze up to 2 months.  You should thaw the muffins overnight in the fridge before serving. You can warm them in the oven for a couple of minutes. 

 

 

The calorie information above is an estimate that is provided by an online nutrition calculator. (apple muffins:251 calories crumbles:63 calories total:314 calories)

Apple Crumble Muffins

 

Apple Crumble Muffins

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