Irresistible Apple Crumble Muffins

Indulge in the flavors of fall with these Irresistible Apple Crumble Muffins. Whether you’re craving a cozy treat or looking for a quick, seasonal dessert, these muffins are the perfect answer. Imagine soft, apple-filled muffins topped with a crunchy cinnamon crumble that melts in your mouth with every bite.

This simple recipe requires minimal ingredients and effort, making it a go-to for any home baker.
The warm spices of cinnamon, the sweetness of apples, and the crumbly brown sugar topping make these muffins the ultimate fall comfort food. If you are looking for another great apple dessert try this delicious recipe : Delight in an irresistible Classic French Apple cake

Why You’ll Love These Apple Crumble Muffins:

Quick and Easy: Ready in just a few steps with ingredients you likely have on hand. Plus they really look impressive.

Fall-Inspired Flavors: The perfect balance of sweet apples, cinnamon and a rich crumble topping.

Perfect for Any Occasion: Great for breakfast, dessert, or an afternoon snack!

Tips for the Best Muffins:

Always use ingredients at room temperature; this ensures the batter mixes evenly.
Brown sugar adds depth and a rich caramel flavor to the crumble topping.

These apple crumble muffins are the definition of delicious simplicity. Your kitchen will fill with the comforting scent of baked apples and cinnamon, and you’ll have a batch of fluffy, perfectly spiced muffins in no time.

Make them today and enjoy a bite of autumn in every bite!

Apple Crumble Muffins

Ingredients

Crumble Topping

80ml (or 67g) Brown sugar
15ml White sugar, granulated
5ml Ground cinnamon
60ml (or 56g) Butter, melted
160ml (or 84g) All-purpose flour

Muffins

375ml (or 180g) Peel, cored and Chopped apples (+/- 2cm blocks)
425ml (or 219g) All purpose flour
5ml Baking soda
5ml Baking powder
2.5ml Salt
5ml Ground Cinnamon
115ml (or 113g) Butter, at room temperature
115 ml (or 100g) light or dark brown sugar, packed
60 ml (or 50g) White sugar, granulated
2 large eggs, room temperature
125ml (or 120g) Greek Yogurt or sour cream, at room temperature
10ml Vanilla extract
60 ml Milk, at room temperature

Vanilla Drizzle (Optional)

250ml (120g) Icing sugar, sifted
45ml Heavy cream
2.5ml Vanilla extract

Directions

Preheat oven 180 ˚C
Grease a 12-count muffin pan with nonstick spray or line each cup with a cupcake liner.

Crumble topping:

Mix the brown, white sugar and cinnamon together in a bowl. Now stir in the melted butter and slowly mix in the flour using a fork. This will create a crumble effect. Keep the crumbles fairly large and try not to overmix. Set the topping aside for later.

Muffins :

Sift the flour, baking soda, baking powder, cinnamon and salt together in a large bowl and set aside.
Using a stand mixer fitted with a paddle attachment, beat together the butter, brown and white sugar on high speed until light and fluffy. Scraping down the sides and bottom of the bowl as you mix.
Now add the eggs, one at a time while mixing on a slower speed. Once incorporated add the yoghurt and vanilla extract.

Continue beating on a high speed for +/- 2 minutes. (The mixture might look curdled but this is normal)
Reduce the mixing speed to slow and add in the flour mixture then followed by the milk. Making sure that all the dry ingredients are well incorporated.
Fold in the apples making sure they are all covered in batter.

Carefully spoon the batter into the prepared muffin tin. Filling each hole to two-thirds.
After they are all filled with batter, spoon the crumble mixture on top of each muffin, gently pressing down allowing the crumble to stick to the batter.
Bake for 15 – 20 min or until risen, golden brown and firm to touch. You can also check if they are done by inserting a toothpick into the center of one of the muffins. If it comes out clean the muffins are baked.

Remove from the oven once baked, and allow to cool for 5 minutes before transferring them to a cooling rack. Allow the muffins to cool completely.