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Apple Crumble Muffins

These apple cinnamon muffins with crumb topping are moist and delicious! They are so easy to make with simple ingredients.
Prep Time15 mins
Cook Time18 mins
Total Time23 mins
Course: Breakfast, Dessert
Servings: 12 muffins
Calories: 314kcal
Author: Meymi



  • 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



  • 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

  • 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.


*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)


Calories: 314kcal