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apple muffins in a brown cupcake tin with a crumble topping.
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4 from 18 votes

Crumb Apple Muffins Recipe

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 Time27 minutes
Cook Time18 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 18 muffins
Calories: 254kcal
Author: Dorothy Kern
Cost: $5

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.

Video

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