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 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.
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 recipe. However, 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.
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).
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.
Mix in the butter, milk and vanilla extract and mix well.
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 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.
After removing the muffins from the oven, keep in the pan for 10 minutes before transferring on a wire rack to completely cool.
You should also try my Raspberry Streusel Muffins which are as delicious as these apple muffins.
Other apple recipes you may enjoy!
- Caramel Apple Bars
- 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*
- 60 grams (1/4 cup and 1 tablespoon) granulated sugar
- 1/2 teaspoon ground cinnamon
- 42 grams(3 tablespoons) unsalted butter, melted**
Apple Muffin Batter
- 275 grams ( 2 and 1/4 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 1/2 teaspoons 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
- 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.)
- 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 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.