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Apple muffins on a cooling rack with pink lady apples.

The Best Apple Crumb Muffins

Ashley Manila
My apple muffin recipe uses fresh apple pieces and apple pie spice for extra apple flavor! Plus, a buttery crumb cinnamon sugar topping. One of the baked goods to kick off fall baking! Bust out your muffin pan, jump to the recipe, and let's bake apple muffins!
5 from 8 votes
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Prep Time 15 minutes
Cook Time 24 minutes
Inactive Time 15 minutes
Total Time 54 minutes
Course Breakfast, Snack
Cuisine American, Baking, Muffins
Servings 12 muffins

Ingredients
 

For the Crumb Topping:

  • 1/2 cup (57g/2 ounces) all-purpose flour
  • 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
  • 1/2 teaspoons ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (57g/2 ounces) unsalted butter, melted

For the Muffins:

  • 3 cups (360g) all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons apple pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (113g) unsalted butter, room temperature
  • 1 cup (199g) granulated sugar
  • 1/4 cup (53g) light brown sugar packed
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup (113ml) buttermilk room temperature
  • 1/2 cup (113g) full-fat sour cream room temperature
  • 2 medium apples peeled, cored, and finely chopped
  • Honey, for serving, optional

Instructions
 

For the Buttery Crumb Topping:

  • In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt.
  • Stir in the melted butter, mixing just until combined. Pop in the fridge while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.

For the Muffins:

  • Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set it aside.
  • In a large mixing bowl, combine the flour, baking powder, apple pie spice, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes.
  • Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.
  • Turn mixer off, and using a rubber spatula or wooden spoon, gently fold in the apples. 
  • Divide muffin batter evenly among the muffin cups, then crumble up the topping and evenly distribute it on top of the muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
  • Bake for 22 to 24 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 15 minutes, then transfer them to a large serving plate. 
  • Drizzle a little honey on top of each muffin, if desired, and serve warm.
  • To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.
Keyword apple, apple recipes, Thanksgiving recipes, muffins, muffin recipes
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