Apple Cinnamon Crumb Muffins

These apple cinnamon muffins have become my go-to breakfast baking project when I want something that feels special but isn’t fussy. The crumb topping gets crispy while baking, giving way to a tender muffin packed with chunks of apple and cinnamon flavor.

What I love most is how the apples stay slightly firm rather than turning mushy – they add little pockets of fruit throughout each bite. I usually make these on Sunday morning and they last us through the week’s breakfasts. They’re substantial enough to keep you going but not heavy or overly sweet.

While they’re best warm from the oven, they reheat nicely with just 15 seconds in the microwave. Perfect with coffee on rushed mornings or as an afternoon snack.

What you need for Apple Cinnamon Crumb Muffins

How to make Apple Cinnamon Crumb Muffins

Let me walk you through how I make these Apple Cinnamon Crumb Muffins – they’re one of my favorites!

1. Start by preheating your oven to 375°F. Line a 12-cup muffin tin with paper liners. I like to give the top of the pan a light spritz with cooking spray too – it helps if any topping spills over.

2. Let’s make the crumb topping first (this gives the melted butter time to cool a bit). In a medium bowl, mix together 1/2 cup flour, both sugars, and cinnamon. Pour in the melted butter and stir with a fork until you get a crumbly mixture that looks like wet sand and clumps together when you squeeze it. Set this aside.

3. For the muffin batter, whisk together dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) in a large bowl. Make sure to break up any little clumps of baking powder – you don’t want anyone biting into that!

4. In a separate bowl, whisk the melted butter and granulated sugar until well combined. Add your eggs one at a time, whisking well after each – the mixture should look smooth and slightly thickened. Stir in the sour cream and vanilla until everything’s evenly mixed.

5. Pour your wet ingredients into the dry ingredients. Using a rubber spatula, fold everything together just until you see the flour disappear – you’ll probably still see some small lumps, and that’s perfect. Over-mixing will make tough muffins.

6. Gently fold in diced apples. I cut mine into roughly 1/4-inch pieces so they’ll cook through nicely. The batter will be thick – that’s exactly what you want.

7. Divide the batter among your muffin cups – they should be about 3/4 full. I use an ice cream scoop to make this easier and keep things even.

8. Now for the best part – grab that crumb topping and generously sprinkle it over each muffin. Really pile it on and gently press it into the batter just a bit so it sticks.

9. Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean (ignore any apple bits that stick to it). The tops should feel set when you gently press them with your finger.

10. Let the muffins cool in the pan for about 5 minutes – the crumb topping needs this time to set up, or it might fall off when you move them. Then transfer them to a wire rack to cool completely.

These muffins are best eaten while still a bit warm, when the apples are tender and the crumb topping is crisp.