Apple Cinnamon Crumb Muffins

Name: Apple Cinnamon Crumb Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 45 min
Yield: 12 standard muffins
Cuisine: International
Ingredients: 12 paper muffin liners, or nonstick baking spray for greasing the tin; 1/2 cup all-purpose flour, spooned and leveled; 1/3 cup packed light brown sugar; 1 teaspoon ground cinnamon; 1/8 teaspoon fine salt; 4 tablespoons unsalted butter, melted and cooled for 3 minutes; 2 cups all-purpose flour, spooned and leveled; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine salt; 2 teaspoons ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup unsalted butter, melted and cooled for 5 minutes; 1/2 cup packed light brown sugar; 1/4 cup granulated sugar; 2 large eggs, at room temperature; 1/2 cup buttermilk, at room temperature; 1/4 cup sour cream, at room temperature; 2 teaspoons vanilla extract; 1 1/2 cups crisp apples, peeled or unpeeled, diced into 1/4-inch pieces

Imperial June 1, 2026June 1, 2026

Quick Recipe Version (TL;DR)

Yield: 12 standard muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Quick Ingredients

Pan: 12-cup muffin tin, 12 paper liners or nonstick spray
Crumb topping: 1/2 cup all-purpose flour, 1/3 cup packed light brown sugar, 1 teaspoon cinnamon, 1/8 teaspoon salt, 4 tablespoons melted unsalted butter
Dry muffin ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg
Wet muffin ingredients: 1/2 cup melted unsalted butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1/2 cup buttermilk, 1/4 cup sour cream, 2 teaspoons vanilla extract
Apples: 1 1/2 cups peeled or unpeeled crisp apples, diced into 1/4-inch pieces

Do This

1. Heat oven to 425°F. Line or grease a 12-cup muffin tin.
2. Mix crumb topping until clumpy, then chill while making the batter.
3. Whisk dry muffin ingredients together in one bowl.
4. Whisk melted butter, sugars, eggs, buttermilk, sour cream, and vanilla in another bowl.
5. Fold wet into dry just until combined, then fold in diced apples.
6. Divide batter into 12 cups, add crumb topping, and bake 5 minutes at 425°F.
7. Reduce oven to 350°F without opening the door and bake 15 minutes more. Cool 5 minutes in the pan.

Why You’ll Love This Recipe

Soft and cozy: Buttermilk, sour cream, and melted butter make these muffins tender without being cakey or dry.
Apple in every bite: Small diced apples soften beautifully and add gentle sweetness and moisture.
Classic bakery flavor: Cinnamon, brown sugar, and a hint of nutmeg give the muffins that warm, comforting aroma everyone loves.
Crumb topping included: The buttery cinnamon-brown sugar topping adds a lightly crisp, sandy texture that makes them feel special.

Grocery List

Produce: 2 medium crisp apples, such as Honeycrisp, Gala, Pink Lady, Fuji, or Granny Smith
Dairy: Unsalted butter, buttermilk, sour cream, 2 large eggs
Pantry: All-purpose flour, light brown sugar, granulated sugar, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, vanilla extract, paper muffin liners or nonstick spray

Full Ingredients

For the Muffin Tin

12 paper muffin liners, or nonstick baking spray for greasing the tin

For the Cinnamon Crumb Topping

1/2 cup all-purpose flour, spooned and leveled
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon fine salt
4 tablespoons unsalted butter, melted and cooled for 3 minutes

For the Apple Cinnamon Muffins

2 cups all-purpose flour, spooned and leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled for 5 minutes
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1/4 cup sour cream, at room temperature
2 teaspoons vanilla extract
1 1/2 cups crisp apples, peeled or unpeeled, diced into 1/4-inch pieces

Step-by-Step Instructions

Step 1: Prepare the oven and muffin tin

Preheat the oven to 425°F. Line a standard 12-cup muffin tin with paper liners, or grease each cup well with nonstick baking spray. The high starting temperature helps the muffins rise tall, while the lower finishing temperature keeps the centers soft and tender.

Step 2: Make the cinnamon crumb topping

In a small bowl, stir together 1/2 cup flour, 1/3 cup packed light brown sugar, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Pour in the 4 tablespoons melted butter and mix with a fork until the mixture forms small and medium clumps. Place the topping in the refrigerator while you prepare the muffin batter so it stays crumbly instead of melting into the batter.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Whisk for about 20 seconds to evenly distribute the leavening and spices. This helps every muffin bake with the same warm apple-cinnamon flavor and rise evenly.

Step 4: Mix the wet ingredients

In a separate medium bowl, whisk the 1/2 cup melted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until the mixture looks smooth and slightly thickened. Add the 2 eggs and whisk for 30 seconds. Whisk in the 1/2 cup buttermilk, 1/4 cup sour cream, and 2 teaspoons vanilla extract until fully combined.

Step 5: Combine the batter and fold in the apples

Pour the wet ingredients into the bowl of dry ingredients. Using a flexible spatula, fold gently just until the flour streaks mostly disappear. Add the 1 1/2 cups diced apples and fold a few more times until evenly distributed. The batter should be thick and slightly lumpy. Do not overmix; a few small lumps are exactly what you want for soft muffins.

Step 6: Fill the muffin cups and add topping

Divide the batter evenly among the 12 muffin cups, filling each cup nearly to the top. A large cookie scoop makes this easy, but a spoon works well too. Sprinkle the chilled crumb topping over each muffin, using your fingers to press a few larger crumbs together as you go. Gently press the topping onto the batter so it adheres during baking.

Step 7: Bake with a high-heat start

Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the oven temperature to 350°F and bake for 15 minutes more, for a total bake time of 20 minutes. The muffins are done when the tops are set, the crumb topping is lightly golden, and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Step 8: Cool before serving

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. They are delicious warm after about 10 minutes of cooling, when the apple pieces are tender and the crumb topping has had a chance to set. Serve as-is for breakfast, brunch, a lunchbox treat, or an afternoon snack.

Pro Tips

Dice the apples small: Aim for 1/4-inch pieces so the apples soften in the short bake time and distribute evenly through the batter.
Use room-temperature dairy and eggs: Buttermilk, sour cream, and eggs mix more smoothly when they are not cold, giving the muffins a better texture.
Do not overmix: Stir only until the ingredients come together. Overmixing can make muffins tough or chewy.
Chill the crumb topping: A few minutes in the refrigerator helps the topping bake into distinct buttery crumbs instead of a flat layer.
Measure flour carefully: Spoon flour into the measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the muffins dry.

Variations

Apple walnut muffins: Fold 1/2 cup chopped toasted walnuts or pecans into the batter with the diced apples.
Apple oat crumb muffins: Replace 2 tablespoons of the crumb topping flour with 2 tablespoons old-fashioned oats for a slightly heartier topping.
Maple apple muffins: Replace the granulated sugar in the batter with 1/4 cup maple sugar, or add 1/2 teaspoon maple extract along with the vanilla.

Storage & Make-Ahead

Store cooled muffins in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. To keep the crumb topping from softening too much, place a paper towel in the bottom of the container and another loosely over the muffins before sealing. Rewarm individual muffins in the microwave for 10 to 15 seconds, or in a 300°F oven for 6 to 8 minutes. To freeze, wrap each cooled muffin tightly and freeze for up to 3 months. Thaw at room temperature for 1 hour or warm from frozen in a 300°F oven for 12 to 15 minutes. For make-ahead prep, mix the crumb topping up to 3 days in advance and refrigerate it in an airtight container.

Nutrition (per serving)