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Moist Apple Cinnamon Crumb Muffins Recipe

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These moist apple cinnamon crumb muffins are the perfect cozy treat! Loaded with apples, topped with buttery crumbs, and so easy to make.

  • Total Time: 38 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • Crumb Topping:
  • ⅔ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon cinnamon
  • ¼ cup softened butter
  • Muffins:
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup softened butter
  • ½ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • ¼ cup milk
  • 2 teaspoons vanilla extract
  • 2 cups apples, peeled and chopped into ½-inch chunks

Instructions

  1. Make the crumb topping first.
    Whisk the dry ingredients together, then cut in the softened butter until you get a sandy, crumbly texture. The key here is not overmixing—you want little chunks of butter that’ll melt and crisp up in the oven.
  2. Preheat and prep.
    Set your oven to 425°F and line your muffin tin. Preheating ensures those muffins get a quick rise in the first few minutes.
  3. Mix the dry ingredients.
    In one bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. I once forgot the salt, and while the muffins were still tasty, they lacked that balanced flavor.
  4. Cream the butter and sugars.
    In a larger bowl, beat the butter and sugars until fluffy. This step is what makes the muffins light and tender, so don’t rush!
  5. Add the wet ingredients.
    Mix in the eggs, sour cream, milk, and vanilla until smooth.
  6. Combine wet and dry.
    Gently fold the dry ingredients into the wet mixture. Overmixing can lead to dense muffins, so stop as soon as you don’t see streaks of flour.
  7. Add the apples.
    Fold in those juicy apple chunks. I like to chop mine small for even distribution in every bite.
  8. Fill and top.
    Scoop the batter into your muffin tin, filling each to the top (trust me, they won’t overflow). Then, generously sprinkle the crumb topping.
  9. Bake to perfection.
    Start at 425°F for 5 minutes, then lower to 350°F for 15-18 minutes. This method gives the muffins a high, bakery-style dome.
  10. Cool and enjoy.
    Let the muffins cool in the pan for 5 minutes before transferring to a rack. That first bite while they’re still warm? Absolute heaven.

Notes

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the freezer—just make sure to wrap them individually to prevent freezer burn. When you’re ready to enjoy, microwave a frozen muffin for 20-30 seconds, and it’ll taste freshly baked. If you’re reheating several, a quick warm-up in a 300°F oven does the trick.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 23 minutes
  • Category: Dessert