Apple Cinnamon Crumb Muffins Recipe

These Apple Crumb Muffins are a delightful blend of tender apples and aromatic cinnamon, wrapped in a buttery, brown sugar-infused batter. The irresistible crumb topping adds texture and depth, while a sweet, tangy glaze enhances each bite. Experience pure baking bliss.

Hey there, I’m stoked to share my take on these Apple Cinnamon Crumb Muffins that are filled with buttery, brown sugar flavor. I like using 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda along with a pinch of salt to give some structure.

I mix in 1/2 cup melted unsalted butter and 3/4 cup packed light brown sugar along with 2 large eggs and 1 teaspoon of vanilla extract. Into the batter I fold 1 cup of peeled and diced apples and 1 teaspoon of ground cinnamon which makes it a perfect little lunch treat.

For that irresistible crumb topping, I combine another 1/2 cup all-purpose flour with 1/3 cup light brown sugar, cold unsalted butter pieces and 1/2 teaspoon cinnamon. I finish off the muffins with a glaze of 1 cup powdered sugar, 2 tablespoons apple cider and adjusting with 1 to 2 teaspoons milk.

If you like recipes like Apple Crumb or even Apple Cinnamon Muffins, you’re gonna love these.

Why I Like this Recipe

I love this recipe because it gives me that warm, homey feeling every time I bite into one of these muffins. The combination of buttery brown sugar and fresh apples is just spot on, and the cinnamon adds a kick that makes the flavor pop. I also really like how the crunchy crumb topping adds a fun texture on top of the moist muffin. Lastly, the sweet glaze ties everything together perfectly and makes me feel like I’ve really put my heart into baking something delicious.

Ingredients

• Apples provide natural sweetness, fiber, and moisture for a balanced flavor in these muffins.
• Melted unsalted butter adds rich flavor, tender texture, and a smooth mouthfeel.
• Light brown sugar gives deep caramel notes while keeping the muffins moist and soft.
• All-purpose flour delivers carbohydrates and structure, serving as the sturdy foundation.
• Eggs bring protein and moisture, binding ingredients together for that perfect rise.
• Ground cinnamon spices up the batter and crumb topping with a warm, inviting flavor.
• Powdered sugar and apple cider glaze give a tangy, sweet finish, enhancing every spice.

Ingredient Quantities

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup peeled and diced apples (about 2 medium apples)
• 1 teaspoon ground cinnamon
• 1/2 cup milk
• 1/2 cup all-purpose flour (for the crumb topping)
• 1/3 cup packed light brown sugar (for the crumb topping)
• 1/3 cup unsalted butter, cold and cubed (for the crumb topping)
• 1/2 teaspoon ground cinnamon (for the crumb topping)
• 1 cup powdered sugar (for the glaze)
• 2 tablespoons apple cider (for the glaze)
• 1-2 teaspoons milk (for the glaze, adjust as needed)

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners.

2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

3. In a large bowl, mix 1/2 cup melted unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until it’s well combined.

4. Beat in 2 large eggs one at a time then stir in 1 teaspoon vanilla extract.

5. Slowly add the dry ingredients and 1/2 cup milk to the butter mixture, stirring gently. Then fold in 1 cup peeled and diced apples and 1 teaspoon ground cinnamon.

6. Spoon the batter evenly into the prepared muffin cups.

7. For the crumb topping, mix 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1/3 cup cold cubed unsalted butter, and 1/2 teaspoon ground cinnamon in a small bowl, using a fork or your fingers until it forms a crumbly mix.

8. Sprinkle the crumb topping evenly over the muffin batter.

9. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out almost clean.

10. While the muffins cool a bit, prepare the glaze by mixing 1 cup powdered sugar, 2 tablespoons apple cider, and 1 to 2 teaspoons milk in a small bowl until smooth, then drizzle it over the warm muffins and serve.

Equipment Needed

1. Oven set to 375°F
2. Muffin tin with paper liners
3. Medium bowl for whisking together the flour, baking powder, baking soda, and salt
4. Large bowl for mixing the melted butter with the sugars, eggs, and vanilla extract
5. Small bowl for the crumb topping mix
6. Another small bowl for the glaze mix
7. Whisk for combining dry ingredients
8. Fork (or you can use your fingers) to help form the crumbly topping
9. Measuring cups and spoons for accuracy
10. Spoon or muffin scoop for evenly distributing the batter into the tin
11. Toothpick to test if the muffins are done
12. Cooling rack to let the muffins cool a bit before glazing

FAQ

Apple Cinnamon Crumb Muffins Recipe Substitutions and Variations

• Instead of unsalted butter, you can use melted coconut oil for a slight coconut flavor.
• If you dont have light brown sugar, mix granulated sugar with a teaspoon or so of molasses per cup.
• You can swap regular milk with almond or soy milk if you need a dairy free option.
• Whole wheat pastry flour can be used in place of all-purpose flour but the muffins might be a little denser.
• If you dont have apple cider for the glaze, apple juice works just fine too.

Pro Tips

1. When mixing your batter, be careful not to over mix it because over working the batter can make the muffins turn out tough instead of soft and light.

2. Let your melted butter cool down a bit before you mix it with eggs and sugars so they don’t scramble and your batter stays smooth.

3. For a crumblier topping, make sure your cold butter is really cold. Quick mixing with a fork (or even your fingers) helps the crumbs stay small and gives you that perfect crunch on top.

4. When drizzling the glaze, be patient and let the muffins cool for a couple of minutes. If they’re too hot, the glaze might slide right off and not soak in as nicely.