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Fluffy Apple Muffins are filled with apple chunks and tons of cinnamon flavor with brown sugar crumble topping. This is the perfect muffin recipe for fall!

apple muffins in a brown cupcake tin with a crumble topping.

I fell in love with this muffin recipe because of the crumb topping. If the crumb recipe isn’t the best part of any recipe, then I don’t know what is. I turned my favorite all-purpose muffin recipe into an apple muffin because we are apple lovers – especially in the fall.

My secret to moist muffins is using sour cream instead of milk – the acid and moisture in the sour cream keeps these muffins moist for days.

ingredients in apple muffins.

Apple Muffin Ingredients

  • Apples: Peeled, cored, and diced very small. Use your favorite kind of apple!
  • Butter: You’ll need melted butter for the crumble topping. I love using unsalted butter! 
  • Vegetable oil: I find oil best for making a tender muffin – plus it makes them easy to mix.
  • White vinegar: Interacts with the baking soda and sour cream to help the muffins rise nice and fluffy with the perfect muffin tops.
apple muffins in a brown cupcake tin with a crumble topping.

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Dorothy’s Testing Notes

  • Fill muffin cups 2/3 full of batter (about 1/4 cup per muffin cups) for the best results. I love using a cookie scoop for this!
  • If your batter is slightly lumpy after adding the sour cream that’s okay, just make sure it’s fully mixed.
  • Store in an airtight container for up to 3 days or freeze for up to one month.
4.10 from 20 votes

Crumb Apple Muffins Recipe

By: Dorothy Kern
Easy Crumb Apple Muffins – a fluffy cinnamon apple muffin filled with apple chunks and topped with a brown sugar crumble. The perfect breakfast recipe!
Prep Time: 27 minutes
Cook Time: 18 minutes
Total Time: 45 minutes
Servings: 18 muffins
apple muffins in a brown cupcake tin with a crumble topping.
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Ingredients

Apples:

  • 2 ½ cups about 3 small/medium apples, peeled, cored, and diced very small
  • 2 teaspoons granulated sugar
  • ½ teaspoon cinnamon

Topping:

  • ½ cups (62g) all-purpose flour
  • ½ cup (100g) packed brown sugar
  • ¼ teaspoon salt
  • 3 tablespoons (42g) unsalted butter, melted

Muffins:

  • 2 large eggs
  • 1 cup (200g) granulated sugar
  • ½ cup (118ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup (245g) sour cream
  • 2 cups (248g) all-purpose flour

Instructions 

  • Preheat oven to 350°F. Line muffin pans with paper baking cups.
  • Make the apples: place the diced apples in a medium sized microwave bowl. Add about 1/2” of water in the bowl and microwave for about 2 minutes, or just until the apples start to get a bit translucent/opaque but aren’t cooked all the way through. Drain them well, then sprinkle with cinnamon and sugar. Set aside.
  • Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside.
  • Using a hand mixer or wooden spoon, mix eggs with sugar and oil, beat until creamy. Mix vanilla, vinegar, baking soda, cinnamon, and salt. Mix in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Stir in apples.
  • Fill muffin cups 2/3 full of batter (about 1/4 cup per muffin cups) Sprinkle the crumble evenly over the top of the muffins.
  • Bake for 15-19 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Notes

  • Fill muffin cups 2/3 full of batter (about 1/4 cup per muffin cups) for the best results. I love using a cookie scoop for this!
  • If your batter is slightly lumpy after adding the sour cream that’s okay.
  • Store in an airtight container for up to 3 days or freeze for up to one month.

Nutrition

Serving: 1muffin | Calories: 254kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 1189mg | Fiber: 3g | Sugar: 20g

Nutrition information is automatically calculated, so should only be used as an approximation.

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How to make Apple Muffins

process shot of apple muffins.

1. We cook the apples in the microwave for a few minutes so they soften enough to add to the muffin batter. They should be soft and slightly opaque.

process shot of apple muffins.

2. The crumble should be pea sized chunks.

process shot of apple muffins.

3. Gently fold the apples into the thick muffin batter at the end.

process shot of apple muffins.

4. Divide among 12 cupcake liners and top with crumble.

FAQs

What apples are best for baking muffins?

Granny Smith and Gala are my favorites, but you can use whatever you would like! 

Other Muffin Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.10 from 20 votes (15 ratings without comment)

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35 Comments

  2. Crumble is pretty much the best part on any dessert! These muffins are totally calling my name, Dorothy! Looks SO delicious!

    Reply

  3. Yum! I’m glad you were able to recreate these at home! Sounds like a great recipe!

    Reply

  4. Yum! These look delicious. As much as I love baking with pumpkin, Apple treats are my true love. Can’t wait to try these out. Plus, crumble. Can’t go wrong there 🙂

    Reply