Sweet buttery cinnamon crumble covers the top of these super moist Apple Crumble Muffins, which are also filled with fresh apples. These are better than bakery-style muffins and can be made jumbo or regular size.
Why This Recipe Works
Big batches of these muffins are the perfect back-to-school breakfast that’s quick and perfect for sending everyone off to school with smiles on their faces. The soft and fluffy inside of these bakery-style muffins has a light texture so they’re not too dense.
Topping these buttery muffins is a brown sugar crumble filled with fall flavor, but perfect to indulge in all year long.
Those early fall months when apples are crisp and perfectly ripe for picking is the perfect time to slide them into as many recipes as possible. Apple Crumble and Apple Crisp are two of my favorite desserts, but these Apple Crumble Muffins are my favorite fall breakfast.
Ingredients You’ll Need
Ingredient Notes
- Apples: typically I suggest apples for baking, but in this case I recommend choosing your favorite apple. I love Gala apples and used those in this recipe. The crisper versions such as Golden Delicious, Pink Lady, Honeycrisp, and even Granny Smith are some great options.
- Sour Cream: Adding the sour cream helps give these muffins their soft texture, but you can also use full fat Greek yogurt too. I don’t recommend using plain yogurt because it’s not as dense as sour cream and Greek yogurt.
- Buttermilk: I highly recommend using real buttermilk for this recipe (to use up the leftover buttermilk you can make these Sweet Potato Pancakes or these Apple Cinnamon Muffins next).
- Apple Pie Spice: if you don’t have any apple pie spice you can swap it out for some Nutmeg and still get a similar flavor.
Step-by-Step Instructions
Crumble Topping Steps
- In a large bowl mix the flour, brown sugar, cinnamon, and salt together until combined.
- Pour the melted butter into the mixture and stir to combine until soft clumps begin to form (place this mixture in the fridge for 10 minutes so the butter can firm up before your plan on crumbling it over the muffin batter).
Muffin Steps
- In a large mixing bowl combine the flour, baking powder, apple pie spice, and salt and set aside.
- Using a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a handheld mixer) cream the butter and both sugars together on medium until it becomes light and fluffy, about 3 minutes.
- Mix in the eggs and yolk one at a time, scraping down the sides of the bowl after each addition.
- Add the vanilla, buttermilk, and sour cream and mix until smooth.
- Reduce the mixer speed to low and gradually add the dry ingredient mixture and mix until just combined. Do not overmix! You may need to scrape down the sides of the bowl again.
- Gently fold the cut apples pieces into the batter.
- Line a muffin tin with paper lines and fill them to the top with the batter. Sprinkle the crumble topping on top of the muffin batter and gently press the crumble into the batter.
- Bake for 5 minutes at 425ºF, then reduce the heat to 350ºF while keeping the muffins in the oven and bake for 15 to 17 minutes or until the tops turn a light golden brown. Remove from the oven and let cool for 10 minutes on a wire rack.
Which Size to Make
You can prepare these muffins in whichever size you prefer. To make those gorgeous coffee shop muffins use a 6 cup jumbo muffin tin, or you can make 12 to 14 standard-sized muffins or even about 24 mini muffins using a mini muffin tin.
Expert Tips
- After you sprinkle the crumb topping over the muffin batter gently press it into the batter so it sticks when the muffins rise in the oven.
- Begin baking the muffins at a higher temperature so the muffin tops lift up with the initial heat and create that high bakery-style top, then reduce the temperature for the remainder of the cooking time.
- Fill the muffin pans to the top! The initial high heat mentioned above causes muffin tops to rise up quickly and the batter needs to be at the very top in order for them to puff up into that beautiful bakery-style top.
- Allow all your ingredients to come to room temperature before mixing them in. This helps in the baking process so the batter isn’t too cold once placed into the oven.
FAQs
Crispy apples such as Gala, Golden Delicious, Pink Lady, Honeycrisp, and even Granny Smith work great for muffins. They will soften and become tender in the baking process.
Butter has a lower fat content than oil does, which means muffins will turn out a bit drier than ones made with oil.
These muffins will stay fresh for a couple of days at room temperature and last for up to 1 week if stored in an air-tight container in the fridge. To freeze place in an air-tight freezer-safe bag or container and store for up to 3 months.
Related Recipes
If you made these Apple Crumble Muffins I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Apple Crumble Muffins
Equipment
- Large Mixing Bowl
- Electric Mixer or Handheld Mixer
- Rubber Spatula
- Muffin Cup Liners
- Muffin Tin
Ingredients
Crumble Topping
- 1/2 cup Flour
- 1/4 cup Brown Sugar
- 1/2 teaspoon Ground Cinnamon
- 1/8 teaspoon Salt
- 1/4 cup Butter melted
Muffins
- 3 cups Flour
- 3 teaspoons Baking Powder
- 2 teaspoons Apple Pie Spice
- 1/2 teaspoon Salt
- 1/2 cup Unsalted Butter room temperature
- 1 cup Sugar
- 1/4 cup Brown Sugar packed
- 2 large Eggs, plus 1 egg yolk room temperature
- 2 teaspoons Vanilla Extract
- 1/2 cup Buttermilk room temperature
- 1/2 cup Full-Fat Sour Cream room temperature
- 2 medium Apples peeled, cored, and chopped
Instructions
- Preheat the oven to 425ºF and line a muffin tin with paper liners.
Crumble Topping
- In a large bowl mix the flour, brown sugar, cinnamon, and salt together until combined.
- Pour the melted butter into the mixture and stir to combine until soft clumps begin to form (place this mixture in the fridge for 10 minutes so the butter can firm up before your plan on crumbling it over the muffin batter).
Muffins
- In a large mixing bowl combine the flour, baking powder, apple pie spice, and salt and set aside.
- Using a stand mixer fitted with the paddle attachment (or using a large mixing bowl and a handheld mixer) cream the butter and both sugars together on medium until it becomes light and fluffy, about 3 minutes.
- Mix in the eggs and yolk one at a time, scraping down the sides of the bowl after each addition.
- Add the vanilla, buttermilk, and sour cream and mix until smooth.
- Reduce the mixer speed to low and gradually add the dry ingredient mixture and mix until just combined. Do not overmix! You may need to scrape down the sides of the bowl again.
- Bake for 5 minutes at 425ºF, then reduce the heat to 350ºF while keeping the muffins in the oven. Bake for 15 to 17 minutes more or until the tops turn a light golden brown.
- Remove from the oven and let cool for 10 minutes on a wire rack.
Notes
- Freezing Instructions: To store for longer, place the muffins in a freezer-safe container and keep them in the freezer for up to 3 months. Allow the muffins to thaw overnight in the refrigerator, then bring to room temperature or heat in the microwave.
- Jumbo Muffins: Bake for 5 minutes at 425ºF and then reduce heat to 350ºF and cook for 23 to 24 minutes for a total of 28 to 29 minutes.
Expert Tips:
- After you sprinkle the crumb topping over the muffin batter gently press it into the batter so it sticks when the muffins rise in the oven.
- Begin baking the muffins at a higher temperature so the muffin tops lift up with the initial heat and create that high bakery-style top, then reduce the temperature for the remainder of the cooking time.
- Fill the muffin pans to the top! The initial high heat mentioned above causes muffin tops to rise up quickly and the batter needs to be at the very top in order for them to puff up into that beautiful bakery-style top.
- Allow all your ingredients to come to room temperature before mixing them in. This helps in the baking process so the batter isn’t too cold once placed into the oven.
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