Easy Crumb Apple Muffins – a fluffy cinnamon apple muffin filled with apple chunks and topped with a brown sugar crumble. The perfect breakfast recipe!
Are you ready for these muffins? I totally teased them a few weeks ago when I posted about my 24 hours in Napa. They had these amazing crumb apple muffins at the hotel bakery and they were probably the best muffins I’ve ever had. I knew immediately I had to recreate them.
I have a love affair with crumble. I fell in love with pie because my favorite apple pie recipe had double the crumble on top. It was crunchy and amazing and made the filling worth it. Honestly, if I had to choose the best pie recipe it would be crumble pie…no filling.
It all started when I made lemon crumb muffins a few years ago. That was also my aha moment with muffins, when I found my favorite muffin recipe. The recipe uses vinegar, sour cream, and baking soda instead of powder and I find them to be softer and fluffier than any other muffin I’ve ever eaten. I quickly followed up by making Blueberry Crumble Muffins with a cheesecake filling.
So, when I ate those apple crumb muffins in Napa I knew EXACTLY what and how I was going to remake those muffins. And guess what? I totally did. And they’re pretty darn close, if you ask me.
So, let’s talk muffin anatomy.
As I said before, the base of the muffin has all the basics: oil, eggs, sugar, flour, etc. The leavening is done with a combination of baking soda, vinegar, and the sour cream. Combined with the eggs these muffins get puffy and perfect. They don’t dome quite like a baking powder muffin does, but they taste way more airy and good.
I also added cinnamon to the batter, because I was going for an apple/fall flavor. And, of course, apples. Did you know that you can cook apples in the microwave? I hate adding raw apples to recipes because they end up crunchy in the end product (and often add too much water as they cook). I like to pre-cook my apples for pie and other recipes, and these muffins are no different.
I just sliced up the apples and added them a bowl with some water and cooked them for a few minutes in the microwave. Once you drain them you can add them to your batter and they cook up nice and soft in the muffin.
Let’s not forget the crumble topping…that’s the best part.