If you love classic apple cinnamon muffins you simply have to try these apple crumble muffins! Filled with irresistible apple chunks and finished with a cinnamon streusel crumb topping, this is bound to become your new go-to muffin recipe. They’re moist and fluffy like a good muffin should be, and are quick and easy to pull together for a weekend treat. These muffins are also freezer friendly, so be sure to stash some away for the next time a sugar craving hits!
INGREDIENTS
Here’s what you’ll need to make these apple cinnamon crumble muffins (measurements listed in the full recipe at the bottom of this page).
Muffins:
ButterCaster Sugar - Caster sugar is slightly finer than granulated sugar but either can be used in this recipe. See this super helpful guide “what is caster sugar” guide for more information.VanillaMilkEggSelf Raising FlourCinnamonSaltApples - I use pink lady but any baking apple would work well (honeycrisp, granny smith etc).
Crumb Topping:
Brown SugarWhite SugarCinnamonSaltPlain / All Purpose FlourButter
INSTRUCTIONS
Preheat the oven to 180C / 350F and grease a 12-hole muffin tray. To make the crumb topping, add the sugar, cinnamon, salt and flour in a bowl and mix to combine. Next add butter and mix together until it forms a similar consistency to wet sand. Set aside. Mix butter and sugar together. Add egg, milk and vanilla and mix well to combine. Next, add flour, cinnamon and salt and mix until just combined. Fold in apple pieces. Spoon mixture into the muffin tray, filling almost to the top of each cup. Sprinkle the crumb topping over the mixture. Bake for 20-25 minutes, or until a skewer comes out clean. Leave in the pan for 5 minutes, then move to a wire rack to cool completely.
TOP TIPS
Use whatever baking apples you prefer. I love to use pink lady but honeycrisp, granny smith etc would all work well. Store these muffins in an airtight container lined with paper towel for a few days at air temperature. You can also freeze either individually wrapped or in an airtight container.Have crumb mixture left? Pop it in an airtight jar and store it in the freezer for an easy on-demand topping for a simple fruit crisp or another batch of muffins.
MORE MUFFIN RECIPES
Banana Coconut MuffinsCinnamon MuffinsMini Banana MuffinsAir Fryer Banana Muffins
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Use whatever baking apples you prefer. I love to use pink lady but honeycrisp, granny smith etc would all work well. I don’t peel my apples but you’re welcome to.
Store these muffins in an airtight container lined with paper towel for a few days at air temperature. You can also freeze either individually wrapped or in an airtight container.Have crumb mixture left? Pop it in an airtight jar and store it in the freezer for an easy on-demand topping for a simple fruit crisp or another batch of muffins.
