These Apple Cinnamon Crumb Muffins are a moist and delicious treat that’s perfect for fall. A spiced muffin filled with caramelized apples and finished off with a crisp brown sugar topping.

Just last week, I posted my first fall treat of the season. And those Maple Glazed Blondies are worth making this coming autumnal season. And now I’m bringing you these Apple Cinnamon Crumb Muffins which are another must make treat. Keep reading to see how you can get this delicious fall treat at your kitchen table.

Don’t miss my post for Delicious Apple Desserts for Fall. More than a dozen treats from pie to cheesecake, muffins and more!

What Are These Muffins Like

• Difficulty – These muffins are not difficult, but they do have three components so they take a little more time.
• Taste – Honestly, they taste like fall. They have slightly sweetened caramelized apples, brown sugar and warm cinnamon. The muffins are moist with a crisp crumble topping.
• Serving – This recipe makes 12 medium sized muffins. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

This recipe is broken down into three groups of ingredients.

Crumb topping

• Butter – Butter is used in the crumb topping.
• Brown sugar – This adds a great caramelized flavour to the topping.
• Flour – All purpose flour is added to make the crumb topping.
• Cinnamon – This adds a great depth of flavour to the crumb topping.

Caramelized apples

• Apples – I used Pink Lady apples cooked in a skillet in butter.

For the muffins

• Dry ingredients – I used a combination of all purpose flour, baking powder, cinnamon and salt.
• Butter – Unsalted butter at room temperature.
• Sugar – I used white granulated sugar.
• Eggs – Large eggs at room temperature.
• Vanilla – Vanilla extract adds flavour to the muffins.
• Milk – i used whole milk to add to the muffin batter.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make crumb topping – Combine butter, sugar, flour and cinnamon in a medium bowl. Mix with your hands until you have a crumbly mixture. Set aside.
2. Cook apples – In a small skillet set over medium heat, add the butter until it melts, about 1 minute. Add the apples and cook down for about 5 – 8 minutes until they are soft and golden. Remove from heat.
3. Preheat oven – Preheat oven to 350 degrees F. Grease or line with muffin liners a 12 count medium sized muffin pan.
4. Combine dry ingredients – In a medium sized bowl combine the flour, baking powder, cinnamon and salt. Whisk to combine and set aside.
5. Mix butter, sugar and eggs – In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well and mix in the vanilla extract.
6. Make muffin batter – Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Add the apples and stir until just incorporated. Pour evenly into prepared muffin tins. Evenly spoon the crumb mixture over the muffins. Bake for about 15 – 20 minutes or until a toothpick inserted comes out clean.
7. Cook and store muffins – Cool on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.

Recipe Tips

• Best apples to use – Granny smith, Fuij or Pink Lady will work best for these muffins. Firm apples work best.
• Cooking the apples – You can add uncooked apples to the muffin batter, but I loved the flavour the cooked apples gave the muffins.
• Baking time – My muffins baked in exactly 18 minutes. But a good rule of thumb is to check them at the 15 minute mark. And they could take up to 20 minutes.

Substitutions and Additions

• Apples – You can opt to use pears in this recipe if you want to try something different.
• Nuts – You can add a mix of chopped pecans or walnuts to the batter for an extra texture and flavour profile.
• Toppings – Feel free to add a sugar glaze to the top or even to drizzle over Homemade Caramel Sauce just before serving.

Storage

• At room temperature – Line a Tupperware container with paper towels and add the muffins in a single layer. Place paper towels on the top of the muffins and then cover with the lid. They will keep at room temperature between 2 – 3 days.
• In the fridge – Store them in the fridge in the same way as on the counter. But they will keep up to 5 days. Keep in mind, if storing in the fridge, they will be drier.

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US CustomaryMetric

Apple Cinnamon Crumb Muffins

These Apple Cinnamon Crumb Muffins are a moist and delicious muffin that's perfect for fall. A spiced muffin filled with caramelized apples and finished off with a crisp brown sugar topping

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: apples, cinnamon

Servings: 12 muffins

Calories: 297kcal

Author: Julia Pinney

Ingredients

For the crumb topping:

• 1/4 cup butter
• 1/3 cup brown sugar
• 2/3 cups flour
• 1 teaspoon cinnamon

For the apples

• 1 tablespoon butter
• 2 medium apples peeled cored and cut into 1/2 inch pieces

For the muffins:

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoons cinnamon divided
• 1/4 teaspoon salt
• 1/2 cup butter
• 2/3 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 3/4 cup milk

US Customary – Metric

Instructions

Make the crumb topping

• Combine butter, sugar, flour and cinnamon in a medium bowl. Mix with your hands until you have a crumbly mixture. Set aside.

Make the caramelized apples

• In a small skillet set over medium heat, add the butter until it melts, about 1 minute. Add the apples and cook down for about 5 – 8 minutes until they are soft and golden. Remove from heat.

Make the muffins

• Preheat oven to 350 degrees F. Grease or line with muffin liners a 12 count medium sized muffin pan.
• In a medium sized bowl combine the flour, baking powder, cinnamon and salt. Whisk to combine and set aside.
• In the bowl of your electric mixer, mix the butter and sugar until light, about 2-3 minutes. Add the eggs one at a time and mixing well and mix in the vanilla extract.
• Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Add the apples and stir until just incorporated. Pour evenly into prepared muffin tins. Evenly spoon the crumb mixture over the muffins. Bake for about 15 – 20 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Apple Cinnamon Crumb Muffins

Amount Per Serving (1 muffin)

Calories 297 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 66mg22%

Sodium 203mg9%

Potassium 105mg3%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 21g23%

Protein 4g8%

Vitamin A 471IU9%

Vitamin C 1mg1%

Calcium 60mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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