Description

These apple cinnamon crumb muffins are a cozy, comforting breakfast treat packed with juicy apple pieces and topped with a sweet, crunchy crumb. Quick to make and irresistibly delicious, they’re perfect for busy mornings, brunch, or snacks.

Ingredients

Scale

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

Instructions

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Peel and dice apples into small 1/4-inch cubes.
In a large bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking powder, baking soda, and salt.
In another bowl, whisk eggs, milk, oil, and vanilla extract until smooth.
Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Fold in diced apples.
For the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, and a pinch of salt. Add cold, cubed butter and blend with a fork or fingertips until large, crumbly clumps form.
Spoon batter into muffin cups, filling about 3/4 full. Sprinkle crumb topping evenly over each muffin, pressing lightly.
Bake for 18–22 minutes, or until muffins are golden and a toothpick inserted in the center comes out mostly clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based butter and almond or oat milk. Use firm, tart apples for best texture. Don’t overmix the batter for tender muffins. Chill crumb topping for extra crunch. Muffins freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 16
Sodium: 180
Fat: 8
Saturated Fat: 3
Carbohydrates: 32
Fiber: 2
Protein: 4

Keywords: apple muffins, cinnamon muffins, crumb topping, breakfast, easy muffins, brunch, snack, fall baking, kid-friendly, comfort food