Apple Cinnamon Crumb Muffins Recipe – Easy Breakfast Treats to Make

Name: Apple Cinnamon Crumb Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (can use half whole wheat); 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 teaspoons ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup milk (dairy or unsweetened almond milk); 1/3 cup vegetable oil (or melted coconut oil); 2 large eggs, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups peeled, diced apple (about 1 large or 2 small, Honeycrisp or Granny Smith recommended); For the crumb topping:; 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1/2 teaspoon ground cinnamon; 1/4 cup unsalted butter, cold and cubed; Pinch of salt

Posted on August 31, 2025

apple cinnamon crumb muffins - featured image

Jump to Recipe·Print Recipe

Let’s get real: the scent of apple cinnamon crumb muffins baking in the oven makes my whole kitchen feel like a cozy hug on a chilly morning. The first time I threw these together, I’d just come home from a long weekend, my fridge basically empty except for a lonely apple and the usual baking basics. The result? Muffins so good, I had to stop myself from eating three before they’d even cooled.

Apple cinnamon crumb muffins are that kind of breakfast treat—simple, comforting, and absolutely irresistible. I’ve tweaked this recipe more times than I can count (sometimes with my kids “helping” by sneaking extra cinnamon in). What I love most is how the crumb topping melts into the muffin, giving each bite a sweet, crunchy finish. It’s honestly my go-to when I need something quick for busy mornings or a special treat for weekend brunch.

If you’re searching for an easy apple cinnamon crumb muffins recipe, you’re in the right place. Not only are these muffins soft and packed with juicy apple pieces, but the cinnamon adds a warm, nostalgic flavor that makes breakfast feel special. Whether you’re new to baking or a seasoned muffin-maker, you’ll find this recipe straightforward and forgiving (trust me, I’ve made every mistake possible and these muffins still turn out delicious). Plus, they’re perfect for breakfast, snacks, or even dessert—no judgment here! Ready to whip up a batch that’ll have everyone asking for seconds? Let’s get started!

Why You’ll Love This Recipe

I’ve baked a lot of muffins in my time, but apple cinnamon crumb muffins always stand out. They’re more than just a sweet treat—they’re a little piece of comfort you can hold in your hand. Here’s why these muffins deserve a spot in your regular rotation:

Quick & Easy: You can have these ready in under 40 minutes—perfect for last-minute cravings or early mornings when you just need something warm and homemade.
Simple Ingredients: No need for a specialty grocery run. Most of what you need is probably in your pantry already. Apples, flour, sugar, and cinnamon—easy peasy.
Perfect for Any Occasion: These muffins shine at brunch, make weekday breakfasts a breeze, and are a hit at potlucks or holiday gatherings. My kids even take them for school snacks.
Crowd-Pleaser: I can’t remember a time these didn’t get rave reviews. Adults love the nostalgic flavor, and kids adore the crumbly topping.
Unbelievably Delicious: The combination of tender apple bits, fragrant cinnamon, and buttery crumb topping is, well, next-level. It’s that “close your eyes” moment after the first bite.

What makes this apple cinnamon crumb muffins recipe different? I blend the crumb topping ingredients just enough for a chunky, uneven texture—no bland, powdery crumbs here. You get a golden, slightly crispy top that melts into the muffin. Plus, I use chopped fresh apples (not applesauce)—so every bite is juicy and flavorful. I’ve tested different apples, baked them with and without liners, tried swapping sugars—you name it. This version is hands-down the best for texture and flavor.

Honestly, these muffins are comfort food with a little healthy twist. They’re not too sweet, they’re loaded with fruit, and they come together without fuss. If you want an easy apple cinnamon crumb muffins recipe that’ll become a family favorite, give this a try. You’ll thank yourself later!

Ingredients Needed

This recipe keeps things simple, using wholesome ingredients for rich flavor and perfect texture. Most are pantry staples, and it’s easy to swap for dietary needs or whatever you have on hand. Here’s what you’ll need:

For the Muffin Batter
- 1 1/2 cups (190g) all-purpose flour (you can use half whole wheat for a nuttier texture)
- 1/2 cup (100g) granulated sugar (I like organic cane sugar for cleaner flavor)
- 1/4 cup (50g) brown sugar (adds moisture and depth)
- 2 tsp ground cinnamon (feel free to add an extra pinch for extra warmth!)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (120ml) milk (dairy or unsweetened almond milk work equally well)
- 1/3 cup (80ml) vegetable oil (or melted coconut oil for a subtle tropical note)
- 2 large eggs, room temperature
- 1 tsp vanilla extract (real vanilla makes a big difference)
- 1 1/2 cups (about 1 large or 2 small) peeled, diced apple (I use Honeycrisp or Granny Smith for tartness)
For the Crumb Topping
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (70g) brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup (60g) unsalted butter, cold and cubed
- Pinch of salt

Ingredient tips: If you want gluten-free apple cinnamon crumb muffins, swap the flour for a 1:1 gluten-free blend. For dairy-free, use plant-based butter and almond or oat milk. I recommend using small, firm apples for the best texture—avoid mealy varieties like Red Delicious. If you’re out of brown sugar, coconut sugar works well in both the batter and crumb. And don’t skip the vanilla—it rounds out the flavors beautifully!

Substitutions: You can swap the oil for melted butter if you prefer a richer flavor. If you’re watching sugar, reduce the granulated sugar by a third—these muffins are pretty forgiving. For a nutty crunch, add 1/4 cup chopped walnuts or pecans to the topping.

Equipment Needed

You don’t need fancy kitchen gadgets for apple cinnamon crumb muffins, but a few tools make the process smoother. Here’s what you’ll want:

12-cup muffin tin: Standard size works best. If you only have a jumbo tin, increase baking time by 5–8 minutes.
Muffin liners or nonstick spray: Liners make cleanup easy, but a greased pan works fine (I’ve done both, no major difference except for prettier presentation).
Mixing bowls: You’ll need one large for the batter and a small for the crumb topping.
Whisk and spatula: A whisk for dry ingredients and a spatula for folding in apples—trust me, a good flexible spatula makes all the difference with sticky batter.
Box grater or peeler: For prepping apples. I use a small paring knife for dicing.
Oven mitts: Essential for safe muffin retrieval!

If you don’t have a muffin tin, you can use mini loaf pans (just adjust baking time). For crumb topping, a fork or your hands work well—no need for a pastry cutter unless you’re a perfectionist. I’ve had my muffin tin for years; just wash gently and avoid metal scouring pads to keep it nonstick. Budget-friendly brands like Wilton or OXO are just fine.

Preparation Method

Prep and Preheat: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. Peel and dice apples into small cubes—about 1/4-inch (0.5cm). This keeps them tender but not mushy.
Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups (190g) flour, 1/2 cup (100g) granulated sugar, 1/4 cup (50g) brown sugar, 2 tsp cinnamon, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Make sure the baking powder is evenly distributed—uneven mixing can cause lopsided muffins.
Combine Wet Ingredients: In another bowl, whisk 2 eggs, 1/2 cup (120ml) milk, 1/3 cup (80ml) oil, and 1 tsp vanilla extract until smooth. Don’t overmix—just until combined is perfect.
Make the Batter: Pour wet ingredients into dry ingredients and stir gently with a spatula. The batter will be thick. Fold in 1 1/2 cups diced apples. Batter should look lumpy and apples evenly distributed. If the batter feels dry, add a splash more milk (a tablespoon at a time).
Prepare Crumb Topping: In a small bowl, combine 1/2 cup (65g) flour, 1/3 cup (70g) brown sugar, 1/2 tsp cinnamon, and a pinch of salt. Add 1/4 cup (60g) cold, cubed butter. Use a fork or your fingertips to blend until large, crumbly clumps form. Don’t overwork—it’s fine if some butter chunks remain.
Fill Muffin Cups: Spoon batter into each muffin cup, filling about 3/4 full. Evenly sprinkle crumb topping over the batter, pressing lightly so it sticks.
Bake: Place tin in preheated oven and bake for 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are perfect). Rotate the pan halfway through for even browning. If topping looks pale, leave for another 2 minutes.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. This prevents soggy bottoms. Muffins will smell incredible—try not to eat them all at once!

Troubleshooting: If muffins sink in the middle, you may have underbaked or used too much baking soda. If crumb topping melts in, your butter may have been too soft. Don’t worry—either way, they’re still tasty! For extra crunch, sprinkle a little turbinado sugar on top before baking. My personal trick: use a cookie scoop for even-sized muffins, and always check doneness with a toothpick—not just by color.

Cooking Tips & Techniques

I’ve made apple cinnamon crumb muffins a hundred times, and here’s what I’ve learned:

Don’t Overmix: Stir batter gently—overmixing leads to tough muffins. It’s fine if you see a few streaks of flour before adding apples.
Room-Temperature Ingredients: Eggs and milk blend better when not cold. If you forget, just set them in warm water for a few minutes.
Chill Your Crumb Topping: If you make the topping ahead, pop it in the fridge while you prep the batter. Cold butter = crispy topping.
Use Fresh Apples: Don’t use applesauce or canned filling. Fresh, firm apples give the best bite and juicy flavor.
Line or Grease: Muffin liners help with easy removal, but greasing works if you’re out (I’ve forgotten liners more than once, and it’s never ruined the batch).
Check Oven Hotspots: Rotate the pan halfway through baking for even browning—especially if your oven runs hot in the back.
Variations: Add chopped nuts or raisins for extra texture. Sprinkle a dash of nutmeg for a deeper spice profile.

Common mistake? Overfilling the muffin cups—they’ll overflow and sink. Fill 3/4 for the best dome. If your topping looks sandy, add a touch more butter and squeeze with your fingers for bigger clumps. I once forgot the baking powder, and, well, let’s just say my “muffins” were more like apple pancakes. It happens! Keep an eye on baking time—every oven’s different. For efficiency, dice apples while your oven preheats and measure dry ingredients ahead.

Variations & Adaptations

Apple cinnamon crumb muffins are super flexible. Here are my favorite tweaks:

Gluten-Free Option: Use a 1:1 gluten-free flour blend instead of all-purpose. The texture stays moist and tender—no one will notice the difference.
Dairy-Free Muffins: Swap out milk for almond or oat milk, and use plant-based butter for the crumb. I’ve tried this for my dairy-sensitive friends, and it always works.
Seasonal Twist: In autumn, add 1/4 cup chopped dried cranberries for a tart kick. In summer, swap apples for diced peaches or pears.
Nutty Crunch: Stir 1/4 cup chopped walnuts or pecans into the batter or crumble for extra richness.
Low-Sugar: Reduce granulated sugar by half and use coconut sugar in place of brown sugar for a slightly less sweet muffin.

I once tossed in a handful of shredded carrot and a sprinkle of nutmeg for a “morning glory” vibe—my kids loved it! You can also bake the muffins as mini loaves; just increase the bake time to 30–35 minutes and check for doneness. For extra spice, a dash of ginger or cardamom adds warmth. If allergies are a concern, skip the nuts and use seed butters (like sunflower seed) for richness. There’s really no wrong way to make these your own!

Serving & Storage Suggestions

Apple cinnamon crumb muffins taste best warm—fresh out of the oven or gently reheated. I like to serve them with a pat of butter or drizzle of honey for breakfast, alongside hot coffee or spiced chai. For brunch, pair with a yogurt parfait or scrambled eggs for a balanced meal. They also make a fantastic lunchbox treat or afternoon snack.

To store, let muffins cool completely before transferring to an airtight container. They’ll keep at room temperature for 2 days, or in the fridge for up to 5 days. For longer storage, wrap individually in foil and freeze for up to 2 months. To reheat, microwave a muffin for 15–20 seconds, or pop in a 300°F (150°C) oven for 5 minutes. The crumb topping stays crunchy if you avoid condensation, so don’t store while muffins are warm.

A quick tip: the flavor deepens overnight, so if you can resist, wait until the next morning for an even more fragrant muffin. Honestly though, I rarely have leftovers—they disappear fast!

Nutritional Information & Benefits

Each apple cinnamon crumb muffin is roughly 210 calories, with about 4g protein, 8g fat, and 32g carbohydrates. Apples bring fiber and vitamin C, while cinnamon offers antioxidants and a natural blood sugar boost. These muffins are lower in sugar than most bakery versions, and you can tweak the recipe to fit gluten-free or dairy-free diets.

Potential allergens include wheat (flour), eggs, and dairy (milk, butter). For nut-free muffins, skip the optional nuts in the variation. As a nutrition-conscious cook, I love that you get real fruit and a dose of spice—no artificial flavors or preservatives. They’re a treat you can feel good about sharing with your family.

Conclusion

If you’re looking for an easy breakfast treat, apple cinnamon crumb muffins are a must-try. They deliver delicious flavor in every bite—juicy apples, warm cinnamon, and that irresistible crumb topping. Whether you want to keep things classic or mix it up with your own twists, this recipe is the perfect base.

Honestly, I bake these whenever I need a little pick-me-up or a quick breakfast that tastes homemade. My favorite part? How adaptable they are—make them gluten-free, dairy-free, or extra spicy, and they always turn out great. Don’t be afraid to experiment!

Give these apple cinnamon crumb muffins a go, then let me know what you think—share your version in the comments or tag me if you post a photo. There’s nothing better than sharing a warm muffin and a happy morning. Happy baking!

Frequently Asked Questions

Can I use applesauce instead of diced apples?

No, applesauce will make the muffins too moist and dense. Stick with fresh, diced apples for the best texture and flavor.

How do I keep my crumb topping from melting into the muffin?

Use cold, cubed butter and gently press the topping onto each muffin before baking. If your kitchen is warm, chill the topping for 10 minutes before using.

Can I make these muffins ahead for meal prep?

Absolutely! Bake, cool, and store in an airtight container. They freeze well for up to 2 months—just thaw and reheat as needed.

Which apples are best for this recipe?

Firm, tart apples like Honeycrisp, Granny Smith, or Fuji work best. Softer apples tend to get mushy during baking.

How do I make these muffins gluten-free?

Swap the flour for a gluten-free blend (1:1 ratio). Check that your baking powder is gluten-free, and the texture will stay moist and tender.

Pin This Recipe!