If you’re craving something that smells like home and tastes like a warm hug, you’re going to love this Apple Cinnamon Crumb Muffins Recipe. These muffins are everything: tender, bursting with juicy apple chunks, spiced perfectly with cinnamon, and topped with the most irresistible crumbly topping. Seriously, once I made these, they became my go-to afternoon pick-me-up—and I know you’ll feel the same. Stick around because I’m sharing all the tips and tricks to make sure your muffins come out just right every time.

💙

Why This Recipe Works

Perfect Balance of Flavors: The apples add natural sweetness and moisture while cinnamon brings warmth without overpowering.
Crumb Topping Magic: A buttery, crunchy topping adds the perfect texture contrast, making each bite extra special.
Simple Ingredients & Techniques: No fancy gadgets needed, just straightforward steps that yield bakery-level muffins.
Flexible Recipe: Easy to tweak with different apples, dairy swaps, or even mini and jumbo muffin pans.

Apple Cinnamon Crumb Muffins, apple cinnamon muffins, easy apple muffins, homemade apple muffins, fall breakfast muffins - The image shows nine apple crumb muffins arranged on a white marbled surface. Each muffin has three clear layers: a bottom baked golden-brown cake layer, a middle layer with visible light green apple chunks inside the muffin, and a top crumbly light brown streusel topping with a slight sprinkle of white glaze drizzled unevenly over it. One muffin is open, showing the inside texture and apple pieces, sitting in a white paper liner with a woman's hand about to pick it up. Small crumbs and a few green apple slices are scattered around, adding detail to the scene. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

These ingredients have a special way of working together to create fluffy, moist muffins with a deep apple and cinnamon flavor. Shopping tip: pick crisp apples like Gala or Honeycrisp—they hold their shape beautifully during baking.

Apple Cinnamon Crumb Muffins, apple cinnamon muffins, easy apple muffins, homemade apple muffins, fall breakfast muffins - Flat lay of a small pile of light and dark brown sugar crystals, a small mound of granulated white sugar, a teaspoon of ground cinnamon as a fine powder, a few chunks of unsalted butter melting slightly, a small heap of all-purpose flour, two large whole uncracked brown eggs, a small white bowl filled with creamy plain yogurt, a small white bowl with pale golden milk, two medium peeled and chopped fresh apples with visible skin edges, and a small white bowl containing pure vanilla extract placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

All-purpose flour: The base of our muffins, creating structure.
Baking soda & baking powder: These leavening agents ensure a light, airy crumb.
Ground cinnamon: Adds that classic warm spice that’s essential here.
Salt: Enhances all the flavors—don’t skip it.
Unsalted butter: Creamy fat that keeps muffins tender and helps the crumb topping stay crisp.
Light or dark brown sugar & granulated sugar: The brown sugar brings moisture and subtle caramel notes, while granulated sugar adds just the right sweetness.
Eggs: Bind everything together and add richness.
Yogurt or sour cream: Adds moisture without weighing the muffins down, plus a slight tang.
Vanilla extract: Enhances sweetness and rounds out the flavor.
Milk: Hydrates dry ingredients; any kind works, dairy or non-dairy.
Apples: Fresh, peeled and chopped for juicy bursts of flavor.
For the crumb topping: Brown sugar, granulated sugar, cinnamon, melted butter, and flour create the delicious crunchy topping.
Vanilla icing (optional): Adds a creamy, sweet finish when drizzled over cooled muffins.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this Apple Cinnamon Crumb Muffins Recipe my own depending on the season or what’s in my pantry. Feel free to swap the apples, add nuts, or go dairy-free—there’s no wrong way!

Apple swap: Try Granny Smith for tartness or Fuji for extra sweetness—I’ve done it both and love the results.
Dairy-free variation: Use plant-based yogurt and almond milk; the muffins stay moist and flavorful.
Add-ins: Chopped walnuts or pecans in the crumb topping add a lovely crunch and nutty flavor.
Size tweaks: I’ve baked these as mini muffins for parties, and jumbo muffins for hearty breakfasts—adjust the baking time accordingly.

Step-by-Step: How I Make Apple Cinnamon Crumb Muffins Recipe

Step 1: Preheat & prep your muffin pan

Start by heating your oven to 425°F (218°C). I spray my 12-cup muffin tin with nonstick spray and line it with paper liners for easy cleanup. Pro tip: if you don’t have liners, just grease really well to prevent sticking. This recipe makes about 14 muffins, so keep a second pan handy or plan to bake in two batches.

Step 2: Whip up the crumb topping

In a medium bowl, combine brown sugar, granulated sugar, and cinnamon. Stir in melted butter, then gently mix in the flour with a fork—don’t overwork it or you’ll lose the signature crumbly texture. I like to keep clumps for that irresistible crunch on top.

Step 3: Mix the dry ingredients for the muffins

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures everything is evenly distributed and your muffins rise beautifully.

Step 4: Cream the butter and sugars

Using a mixer, beat the softened butter with both sugars on high speed until it’s smooth and creamy—about 3 minutes. This step is crucial for light muffins, so don’t rush it. Be sure to scrape down the bowl edges to mix evenly.

Step 5: Add eggs, yogurt, and vanilla

Beat in the eggs one at a time, followed by the yogurt and vanilla extract. Keep mixing on medium then high speed until everything is combined, even if the batter looks a bit curdled—that’s totally normal with yogurt in the mix.

Step 6: Incorporate dry ingredients, milk & apples

With the mixer on low, add the dry ingredients and milk alternately. Mix just until no flour pockets remain, then fold in the apple chunks gently—this keeps them from breaking down too much in the batter.

Step 7: Fill and top your muffin cups

Divide the batter evenly, filling each muffin cup all the way to the top for that full, domed look. Next, spoon on the crumb topping and press down lightly so it sticks during baking.

Step 8: Bake at high then low temperature

Bake at 425°F for 5 minutes to give them a quick rise, then immediately lower your oven to 350°F (177°C) without opening the door. Bake for 15–18 more minutes—test with a toothpick to ensure they’re done. I love that this two-step baking helps create a tender crumb with a golden crust.

Step 9: Cool and add the optional icing

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. If you want to get fancy, whisk together confectioners’ sugar, heavy cream, and vanilla for a simple glaze—drizzle it over warm or cooled muffins for a buttery-sweet finish.

💡

Pro Tips for Making Apple Cinnamon Crumb Muffins Recipe

Room Temperature Ingredients: Bringing butter, eggs, yogurt, and milk to room temp helps the batter combine smoothly and rise evenly.
Don’t Overmix: Once you add flour, mix just until combined to avoid tough muffins.
Press the Crumb Topping: Gently press it onto the batter so it sticks well and bakes into a crunchy shell rather than falling off.
Two-Stage Baking: Starting hot then reducing temperature prevents muffin domes from cracking and yields a tender crumb.

How to Serve Apple Cinnamon Crumb Muffins Recipe

Apple Cinnamon Crumb Muffins, apple cinnamon muffins, easy apple muffins, homemade apple muffins, fall breakfast muffins - A close-up of a single muffin on a white marbled surface, wrapped in a beige cupcake liner that is slightly opened, showing the muffin's ridged, golden-brown sides. The muffin has a crumbly top layer with a mix of light and darker brown textures and a smooth white glaze dripping down from the top, creating small streams over the crumb topping. In the background, there are blurred parts of other muffins and a hint of a green fruit, all against a bright white background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

After icing, I like to sprinkle a little extra cinnamon or some finely chopped toasted pecans on top for a pretty, flavorful touch. If you’re serving plain, a quick dusting of powdered sugar brightens them up nicely.

Side Dishes

These muffins pair perfectly with a hot cup of coffee or a creamy latte. For brunch, serve alongside scrambled eggs or a fresh fruit salad to balance out the rich sweetness.

Creative Ways to Present

For a cozy gathering, arrange these muffins on a rustic wooden board surrounded by fresh apple slices and cinnamon sticks. I’ve also topped mini muffins with a dab of cream cheese frosting for a fun twist at holiday parties.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature and they generally stay fresh for 2-3 days. After that, I move them to the fridge, where they keep up to one week—just bring them back to room temp before enjoying.

Freezing

Freezing is a game changer. I freeze these muffins without icing in a freezer-safe bag or container for up to 3 months. When I want one, I thaw it overnight in the fridge or at room temperature for a couple hours, then add fresh icing on top. It tastes like they just came from the oven.

Reheating

To reheat, I pop a muffin in the microwave for 15-20 seconds or warm it in a preheated 350°F oven for 5-7 minutes. This brings back that fresh-baked softness and revives the crumb topping’s crunch if you didn’t add icing. Just perfect with your morning coffee.

FAQs

Can I use frozen apples in this Apple Cinnamon Crumb Muffins Recipe?

While fresh apples are best for texture, you can use thawed, well-drained frozen apples in a pinch. Just make sure to pat them dry with paper towels to reduce extra moisture that could make the muffins soggy.
How do I prevent the crumb topping from sinking?

Press the crumb topping gently onto the batter before baking and avoid stirring it in. The melted butter in the topping helps it hold together and bake into a crispy layer. Also, the two-stage baking process helps the crumb set nicely on top.
Can I make these muffins gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best texture. I’d recommend testing with a small batch first since gluten-free flours vary widely.
Why do my muffins sometimes crack on top?

Cracks often happen if the oven temperature is too high or you open the door early, causing heat fluctuations. The two-stage baking in this recipe prevents that and helps create a nice domed top without cracking.
Can I substitute yogurt with sour cream or applesauce?

Absolutely! I typically use plain yogurt, but sour cream works just as well for moisture and tang. Unsweetened applesauce or mashed banana can also replace yogurt for a dairy-free option, though the flavor will shift slightly.

Final Thoughts

This Apple Cinnamon Crumb Muffins Recipe holds a special place in my heart—it’s the recipe I turn to when I want that cozy, comforting flavor that fills the kitchen with warmth and joy. They’re perfect for sharing or savoring all to yourself with a cup of your favorite drink. I can’t wait for you to try it and make it your own, with all the tweaks and tips I’ve shared to make them absolutely perfect for you.