Cinnamon Apple Muffins with a Crumb Topping

These muffins pack diced Granny Smith apples into a soft, cinnamon-spiced batter and finish with a brown sugar crumb topping that bakes crisp. They are made with melted butter, so there is no creaming step and no mixer needed. The tips below cover the two problems people run into most: dense, tough muffins and apples that sink to the bottom.

What Makes This Version Work

Melted butter and a light hand. Melted butter makes the batter come together in two bowls with a spatula. The key is folding only until the flour disappears. Overmixing develops gluten and makes muffins tough, with tunnels inside.

Finely diced tart apples. Granny Smiths hold their shape and their tartness balances the sugar. Cutting them into small ¼-inch pieces spreads apple through every bite and keeps the pieces light enough to stay suspended in the batter.

A high starting temperature. At 375°F the muffins rise quickly and form domed tops before the crust sets.

Ingredient Notes

• Granny Smith apples: Honeycrisp or Pink Lady work for a sweeter muffin. Avoid Red Delicious, which turns mealy. About 2 medium apples make 2 cups diced.
• All-purpose flour: Spoon it into the measuring cup and level it off. Scooping straight from the bag packs in extra flour and makes dry muffins.
• Whole milk: Buttermilk gives a slightly more tender crumb; add ¼ teaspoon baking soda if you use it.
• Room-temperature eggs and milk: Cold ingredients can make the melted butter firm up into small lumps.
• Crumb topping: Mix it with a fork until it forms clumps. If it looks sandy, add a teaspoon more melted butter.

Baking Cues

The batter should be thick and scoopable, not pourable. Fold the apples in last with just a few strokes.

Fill each liner about three-quarters full; a large ice cream scoop makes this even. Press the crumb topping lightly so it sticks.

At 20 minutes, the tops should be golden and spring back when lightly pressed. A toothpick in the center of a muffin, avoiding apple pieces, should come out clean or with a few moist crumbs. Let them cool in the pan for 5 minutes, then move them to a rack so the bottoms do not steam.

Common Mistakes

• Tough, dense muffins. Overmixing. Stop folding as soon as no dry flour remains.
• Apples sinking. Pieces that are too large or too wet. Dice small, and toss them with 1 tablespoon of the flour mixture before folding in.
• Soggy bottoms. Leaving the muffins in the pan too long. Move them to a rack after 5 minutes.
• Topping sliding off. Press it gently into the batter so it bakes into the top.

Variations

• Apple walnut: Fold in ½ cup of chopped toasted walnuts or pecans with the apples.
• Glazed: Drizzle cooled muffins with a glaze of ½ cup powdered sugar and 2 to 3 teaspoons milk.
• Whole wheat: Replace half the flour with white whole wheat flour.
• Jumbo muffins: Make 6 large muffins and bake 25 to 28 minutes.

Storage and Freezing

Keep muffins in an airtight container at room temperature for up to 3 days. Lay a paper towel under and over them to absorb moisture from the apples, which keeps the tops from getting sticky.

To freeze, wrap cooled muffins individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds.

Frequently Asked Questions

Do I need to peel the apples?

Peeling gives a softer texture, but unpeeled apples work and add color. Dice them finely either way.

Can I use oil instead of butter?

Yes, use the same amount of a neutral oil. The muffins will be a little moister but lose some buttery flavor.

Why are my muffins flat?

Old baking powder, or the oven was not fully preheated. Baking powder loses strength after about 6 months once opened.

Can I make these with frozen apples?

Fresh apples are best. Frozen apples release water as they thaw and can make the muffins soggy.

Cinnamon Apple Muffins with a Crumb Topping

Tender cinnamon muffins packed with diced Granny Smith apples under a crisp brown sugar crumb topping.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Dessert

Ingredients Method Notes

Ingredients

  

• 0.5 cup all-purpose flour for crumb topping
• 0.33 cup light brown sugar packed, for crumb topping
• 1 tsp ground cinnamon for crumb topping
• 3 tbsp unsalted butter melted, for crumb topping
• 2 cups all-purpose flour spooned and leveled, for muffin batter
• 0.75 cup granulated sugar white granulated
• 2 tsp baking powder double-acting
• 1.5 tsp ground cinnamon for muffin batter
• 0.5 tsp fine salt sea salt or table salt
• 0.25 tsp ground nutmeg ground
• 2 count large eggs room temperature
• 0.5 cup unsalted butter melted and cooled slightly
• 0.5 cup whole milk room temperature
• 1 tsp vanilla extract pure vanilla
• 2 cups Granny Smith apples peeled, cored, and finely diced

Method

 

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
2. In a small bowl, combine 0.5 cup flour, 0.33 cup light brown sugar, and 1 tsp ground cinnamon for the topping.
3. Pour in 3 tbsp melted butter and mix with a fork until moist crumbs form, then set aside.
4. In a large mixing bowl, whisk together 2 cups flour, 0.75 cup granulated sugar, 2 tsp baking powder, 1.5 tsp ground cinnamon, 0.5 tsp salt, and 0.25 tsp ground nutmeg.
5. In a separate medium bowl, whisk together 2 large eggs, 0.5 cup melted butter, 0.5 cup whole milk, and 1 tsp vanilla extract.
6. Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined.
7. Fold 2 cups finely diced Granny Smith apples gently into the muffin batter.
8. Spoon the batter evenly into the 12 muffin cups, filling each about three-quarters full.
9. Sprinkle the prepared crumb topping generously over each muffin, pressing lightly into the batter.
10. Bake for 20 to 22 minutes until golden brown and a toothpick inserted into the center comes out clean.
11. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Toss the diced apples with 1 tablespoon of the flour mixture before folding them in to keep them from sinking.

For 6 jumbo muffins, bake 25 to 28 minutes.