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5.0 from 9 votes

Apple Muffins with Cinnamon Sugar Crumble Topping

Topped with an irresistible cinnamon sugar crunch, these Apple Muffins with Cinnamon Sugar Crumble Topping are tender and moist, and studded with juicy apple bites. They're slightly sweet with a hearty texture that's perfect for crisp fall days!

Prep Time
20 mins
Cook Time
20 mins
Total Time
38 mins
Servings: 12 muffins
Calories: 230 kcal
Course: Bread , Baked Goods
Cuisine: American

Ingredients

for the apple muffins:
  • ¼ cup unsalted butter
  • ⅔ cup buttermilk
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1.25 cups all-purpose flour
  • 1 cup whole wheat flour
  • ⅔ cup packed brown sugar
  • 2 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • pinch of ground cloves
  • 1.5 cups peeled and finely chopped apple – aim for apple pieces about 1/4″ or just a bit larger in size
for the cinnamon sugar crumble topping:
  • ⅓ cup sugar
  • ¼ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 2 tablespoon unsalted butter at room temperature (do not melt!)

Instructions

    Cup of Yum
  1. For the apple muffins: Preheat oven to 400° F. Line a regular muffin pan with paper liners and set aside.
  2. Gently melt the butter (microwave or stovetop) and then set it aside to cool a bit.
  3. In a small bowl, whisk together the buttermilk, egg, and vanilla.
  4. In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  5. Stir the melted butter into the wet ingredients and then add all the wet ingredients to the dry ingredients. Fold until combined, taking care to not over mix. The mixture will be thick.
  6. Fold in the apple pieces and then divide mixture evenly between the 12 muffin cups.
  7. For the cinnamon sugar crumble topping: In a small bowl, combine sugar, flour, cinnamon, and salt with a fork. Add the butter and cut it into the dry ingredients with the same fork until you have pea-size pieces of crumble topping. Sprinkle mixture over muffins.
  8. Bake: Bake until muffins are puffed and a bit browned, about 18 to 19 minutes, or just until a toothpick comes out clean. Do not over bake, or you will lose some of the moistness. I would rather just slightly under bake these muffins than slightly over bake them! Remove from oven and let muffins rest for a minute or two before removing them to a wire rack to cool. Serve slightly warm or at room temperature.
  9. The muffins are best the day they are baked, as that is when the topping is the crunchiest.

Notes

  • Adapted from my grandma’s blueberry muffins.

Nutrition Information

Serving 1 Calories 230kcal (12%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Cholesterol 31mg (10%) Sodium 170mg (7%) Fiber 2g (8%) Sugar 19g (38%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 230

% Daily Value*

Serving 1
Calories 230kcal 12%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Cholesterol 31mg 10%
Sodium 170mg 7%
Fiber 2g 8%
Sugar 19g 38%

* Percent Daily Values are based on a 2,000 calorie diet.