Description
Delicious homemade Apple Cinnamon Crumb Muffins with a crunchy cinnamon-spiced crumb topping and optional vanilla icing. Perfectly moist muffins filled with fresh apple chunks and warm cinnamon flavor, ideal for breakfast or snack time.
Ingredients
Scale
Crumb Topping
- 1/3 cup (67g) packed light or dark brown sugar
- 1 Tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- 2/3 cup (84g) all-purpose flour (spooned & leveled)
Muffins
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup (120g) yogurt or sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 cup (60ml) milk (any kind), at room temperature
- 1 and 1/2 cups (180g) peeled & chopped apples (1/2-inch chunks; about 2 medium apples)
Vanilla Icing (Optional)
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)
- 1/2 teaspoon pure vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a second pan to accommodate all muffins or bake in batches. Set aside.
- Make the Crumb Topping: In a medium bowl, mix brown sugar, granulated sugar, and cinnamon. Stir in melted butter, then gently mix in the flour using a fork, keeping large crumbles to avoid forming a paste. Set aside.
- Combine Dry Ingredients for Muffins: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
- Cream Butter and Sugars: Using a handheld or stand mixer with paddle attachment, beat the softened butter and both sugars on high speed until smooth and creamy, about 3 minutes. Scrape down sides and bottom as needed.
- Add Wet Ingredients: Add eggs, yogurt (or sour cream), and vanilla extract to the butter mixture. Beat on medium speed for 1 minute, then on high speed until combined and mostly creamy. Scrape down sides and bottom as needed.
- Incorporate Dry Ingredients and Milk: With the mixer on low speed, gradually add the dry ingredients and milk. Beat until no flour pockets remain, then fold in the chopped apples gently.
- Fill Muffin Cups: Spoon batter evenly into each muffin cup or liner, filling each all the way to the top. Top each muffin with the crumb topping, pressing gently to make it stick.
- Bake: Bake at 425°F for 5 minutes. Without removing muffins, reduce oven temperature to 350°F (177°C) and bake for an additional 18 minutes or until a toothpick inserted comes out clean. Total bake time is about 23 minutes.
- Cool Muffins: Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
- Prepare Icing (Optional): Whisk confectioners’ sugar, heavy cream (or milk), and vanilla extract until smooth. Drizzle over warm or cooled muffins.
- Storage: Store iced or plain muffins covered at room temperature for a few days or refrigerate for up to 1 week.
Notes
- Freeze baked and cooled muffins for up to 3 months without icing. Add fresh icing after thawing for best taste.
- You can substitute yogurt or sour cream with unsweetened applesauce or mashed banana if needed.
- Any type of milk (dairy or nondairy) can be used for the batter.
- For jumbo muffins, bake at 425°F for 5 minutes, then 350°F for 25 minutes (total 30 minutes) and yields about 6 muffins.
- For mini muffins, bake at 350°F for 14 minutes, which makes about 36–40 muffins.
- Let all refrigerated ingredients come to room temperature for even mixing and better texture.
- If you don’t have a 12-count pan, bake in batches or use additional pans as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
