by Ashley Manila 70 Comments
Bust out your muffins tins, because today I’m teaching you how to make the best apple crumb muffins! These apple muffins are moist, richly spiced, and loaded with tender apples! Plus, plenty of buttery crumb topping!
Bakery-Style Apple Muffins
Well friends, we’ve made it to November! And although that fact has my mind swirling with a million and one Thanksgiving recipes, today I’m popping in to share a simple muffin recipe I know you’ll make again and again.
I actually posted this recipe 6 years ago! But since then my baking skills, and photography skills, have evolved, so I decided it was time to give this post a little makeover! So below is my newly perfected recipe plus a few new photos. And I hope you love them as much as I do!
3 Steps to Making Apple Crumb Muffins
3 Steps to Making Apple Crumb Muffins- Make the Crumb Topping: I suggest doing this first so you can pop it in the fridge while you assemble the muffins batter. This allows the all purpose flour to absorb some of the butter, helping create large crumbs that hold their shape while baking.
- Make the Apple Muffin Batter: To do this, you will need an electric mixer. You’ll beat the room temperature butter and sugars in a large bowl until light and fluffy. This recipe using both brown and granulated sugar for depth of flavor! Then toss in the vanilla extract and eggs. And then remaining wet ingredients. Toss in your flour mixture, and stir until just combined. Be sure not to over mix the batter once you’ve added your dry ingredients! Finally, toss in the apples.
- Bake: This recipe will yield 12 standard size muffins. You’ll want to bake for about 22 minutes, or until the tops are golden brown and a toothpick interred in the center comes out clean. Place the muffins, in the muffin tin, on a wire rack to cool for at least 15 minutes before digging in.
More Apple Recipes:
- The Best Apple Crisp Bars (so good with a 1/2 cup of ice cream on top!)
- Brown Butter Apple Crumb Muffins
- Cranberry Apple Coffee Cake
- Salted Caramel Apple Scones
- White Cheddar, Bacon, and Apple Biscuits
The Best Apple Crumb Muffins
Ashley Manila
Bust out your muffins tins, because today I'm teaching you how to make the best apple crumb muffins! These apple muffins are moist, richly spiced, and loaded with tender apples! Plus, plenty of buttery crumb topping!
5 from 5 votes
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Prep Time 15 minutes mins
Cook Time 24 minutes mins
Inactive Time 15 minutes mins
Total Time 54 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Ingredients
For the Crumb Topping:
- 1/2 cup (57g/2 ounces) all-purpose flour
- 1/4 cup (50g/1 and 3/4 ounces) granulated sugar
- 1/2 teaspoons ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup (57g/2 ounces) unsalted butter, melted
For the Muffins:
- 3 cups (361g/12 and 3/4 ounces) all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons apple pie spice
- 1/2 teaspoon salt
- 1/2 cup (113g/4 ounces) unsalted butter, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 2 large eggs plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup (113g/4 ounces) buttermilk
- 1/2 cup (113g/4 ounces) full-fat sour cream
- 2 medium-sized apples, peeled, cored, and finely chopped
- Honey, for serving, optional
Instructions
For the Buttery Crumb Topping:
In a medium mixing bowl, combine the flour, sugar, cinnamon, and salt.
Stir in the melted butter, mixing just until combined. Pop in the fridge while you prepare the rest of the recipe. The mixture will absorb the butter as it sits and become more crumbly by the time you’re ready to use it.
For the Muffins:
Preheat oven to 400°F (204°C). Line a 12-cup muffin tin with paper liners and set it aside.
In a large mixing bowl, combine the flour, baking powder, apple pie spice, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy; about 3 minutes.
Add in the eggs and yolk, one at a time, beating well after each addition. Slowly beat in the vanilla, buttermilk, and sour cream. Reduce mixer speed to low and gradually add in the dry ingredients, mixing just until combined. Be sure not to over mix here.
Turn mixer off, and using a rubber spatula or wooden spoon, gently fold in the apples.
Divide muffin batter evenly among the muffin cups, then crumble up the topping and evenly distribute it on top of the muffins, piling it high in the center. Gently push the streusel into the batter. This helps it stay put as the muffins bake.
Bake for 22 to 24 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. Allow the muffins to cool in the pan, placed on top of a wire rack, for 15 minutes, then transfer them to a large serving plate.
Drizzle a little honey on top of each muffin, if desired, and serve warm.
To store, cool completely, then wrap muffins tightly in plastic wrap, and keep at room temperature, for up to 2 days.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
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Reader Interactions
Comments
- Tori says
I’ve made these twice for work and everyone always loves them! I’ve even added a twist by adding cream cheese filling after the muffins are cooled. So good!Reply
- Kasey says
Do you still have the link to the old recipe? I was looking for it recently and couldn’t find it, wanted to compare!
Reply
- Mira says
Hi wanted to know what is Apple pie spice,can we make at home… thanks
Reply
- Fazz says
These muffins were absolutely amazing! Simple and easy to make. They were delicious, light and had a great texture. The flavor combinations are perfect together, not too sweet, perfectly moist and very well-spiced! The crumb topping was great and added a nice crunch. So glad you shared this recipe.Thank you so much.Reply
- Jeff says
Shred the apples
Reply
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