There’s something magical about biting into a muffin with a perfect crumb topping. These moist apple cinnamon crumb muffins are just the kind of cozy, bakery-style treat that fills your kitchen with the scent of warm spices and freshly baked apples. Every bite has a balance of soft, tender muffin and crunchy, cinnamon-sugar crumb topping. Perfect for fall mornings or anytime you’re craving a sweet, apple-filled treat with a little extra flair.

Moist Apple Cinnamon Crumb Muffins Recipe

A sweet memory of apple-picking and baking 🍏

One of my favorite traditions is heading to the apple orchard each fall, filling a basket with crisp apples, and dreaming up ways to use them all. These muffins were born from one of those autumn trips, where I may have picked a few too many apples (is there such a thing?). There’s just something about baking with apples you’ve picked yourself that feels special. The whole process—from peeling and chopping to mixing and baking—is filled with the nostalgia of fall days and the warmth of home. And let me tell you, these muffins have become a household favorite. The crumb topping alone is irresistible, but combined with the moist apple-studded muffin? Pure bliss!

A brief history of apple cinnamon muffins

Apple cinnamon muffins are a twist on classic coffee cake muffins, which became popular in the United States in the early 20th century. Traditionally, coffee cakes had a similar crumb topping, but bakers began experimenting with adding fruit, nuts, and spices to make them more flavorful. Adding apples and cinnamon is a natural combination—the tart, juicy apples complement the warmth of the cinnamon perfectly. Over the years, this recipe has evolved into a muffin that’s easy to make, portable, and even more tempting with that crumbly, buttery topping.

Let’s talk ingredients: the stars of the show

Each ingredient in these muffins serves a purpose, contributing to the flavor, texture, and overall coziness.

Apples: Fresh, chopped apples give the muffins sweetness and moisture. I like using firm, slightly tart varieties like Granny Smith or Honeycrisp, but any apple you enjoy eating will work here. You want apples that hold their shape when baked, so avoid overly soft ones.
Cinnamon: This warm spice is essential, both in the muffin batter and the crumb topping. It adds depth and warmth, perfectly balancing the sweetness of the apples and sugar.
Butter: Butter gives these muffins a rich flavor and tender crumb. Softened butter is key here; it should be at room temperature to cream well with the sugars.
Brown Sugar: The brown sugar adds a hint of caramel-like flavor to both the crumb topping and the muffin batter. If you’re out of brown sugar, you can use white sugar, but you’ll miss that extra depth of flavor.
Sour Cream: This adds moisture and a slight tang that enhances the other flavors. Greek yogurt works as a substitute, giving a similar texture and tanginess.

Each of these ingredients works together to create muffins that are soft, flavorful, and utterly delicious.

Essential kitchen tools for muffin success

You don’t need a lot of fancy equipment to make these muffins, but a few key tools make the process easier and ensure the best results.

Muffin pan: A standard 12-cup muffin pan works perfectly here. If you don’t have one, you could use individual silicone muffin cups on a baking sheet.
Electric mixer: This is helpful for creaming the butter and sugar together, which creates a light and fluffy texture in the muffins. If you don’t have an electric mixer, a sturdy wooden spoon and some elbow grease will do the trick!
Whisk and spatula: A whisk is handy for combining dry ingredients, and a spatula is perfect for folding in the apples without overmixing the batter.
Cooling rack: Once the muffins come out of the oven, letting them cool on a wire rack helps them cool evenly and prevents them from getting soggy bottoms.

Step-by-step: How to make moist apple cinnamon crumb muffins

Ready to get baking? Follow along, and I’ll walk you through each step.

Make the crumb topping: In a small bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon. Cut in the softened butter using a fork or your fingertips until the mixture is crumbly. (Pro tip: You want small pea-sized crumbs here. If the butter is too soft, pop it in the fridge for a few minutes!)
Preheat the oven: Set your oven to 425°F. Line your muffin pan with paper liners or spray each cup with non-stick spray. This high starting temperature helps give the muffins a quick rise and a nice domed top.
Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set this aside for later.
Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until smooth and creamy. This step takes about 2-3 minutes with an electric mixer on medium speed. Don’t skip it; creaming incorporates air, which makes the muffins fluffy.
Add the wet ingredients: Beat in the eggs one at a time, then add the sour cream, milk, and vanilla extract. Mix until everything is well combined. It might look a little curdled at this stage—don’t worry, that’s normal!
Combine wet and dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula. You want to mix just until no streaks of flour remain. Overmixing can make the muffins tough, so take it slow here.
Add the apples: Fold in the chopped apples. Make sure they’re evenly distributed so every muffin gets a bite of apple goodness.
Fill the muffin cups: Divide the batter evenly among the muffin cups, filling each to the top. Sprinkle the crumb topping generously over each muffin.
Bake: Bake at 425°F for 5 minutes, then reduce the temperature to 350°F and bake for another 15-18 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Variations and adaptations to try

Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour. I’ve tried this with great results—just be careful not to overmix, as gluten-free flours can get gummy.
Vegan option: Substitute the butter with a plant-based butter, the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and use non-dairy milk. The texture will be slightly different, but still delicious.
Add some crunch: Try folding in a handful of chopped walnuts or pecans with the apples. The added texture is amazing!
Spiced twist: Add a pinch of nutmeg or cardamom to the batter for extra warmth and depth. It takes the cozy factor up a notch!
Healthier version: Swap half the all-purpose flour with whole wheat flour and reduce the sugar slightly. The muffins will be a bit denser but still very tasty.

Serving and presentation ideas

These muffins are best served warm with a little butter or a drizzle of honey if you’re feeling indulgent. For a pretty presentation, sprinkle a touch of powdered sugar on top right before serving. If you’re hosting a brunch, arrange the muffins on a rustic wooden board with a few fresh apple slices around for a pop of color.

Drink pairings

These muffins pair wonderfully with a cup of hot coffee or chai tea. If you’re a fan of warm drinks, try them with a spiced apple cider or a cozy hot chocolate for a real treat. For something lighter, a cold glass of milk or a vanilla chai iced tea would be delicious too.

Storage and reheating tips

These muffins keep well at room temperature in an airtight container for about 2 days. For longer storage, place them in the fridge for up to a week. If you want to make a big batch, freeze them! They freeze beautifully—just pop them in a zip-top bag and freeze for up to 3 months. To reheat, warm a muffin in the microwave for 20-30 seconds or in the oven at 300°F for 5-10 minutes.

Adjusting the recipe for different serving sizes

This recipe makes 12 muffins, but you can easily double it for a crowd. If you want a smaller batch, cut the ingredients in half to make 6 muffins. Just watch the baking time, as smaller batches may cook a minute or two faster.

Common questions

Q: Can I use applesauce instead of chopped apples?
A: Not really, as the applesauce changes the texture of the batter. You’d get a softer, denser muffin, which is still tasty but different!

Q: How do I keep the crumb topping from sinking?
A: Make sure your topping is crumbly and not too wet. If it’s mixed well, it should stay on top as the muffins rise.

Q: Can I use oil instead of butter?
A: Butter gives these muffins their rich flavor, but you can use melted coconut oil if you’re in a pinch. The texture will be slightly different.

Q: What type of apples are best?
A: I love Granny Smith or Honeycrisp for baking, but any firm, slightly tart apple will work well.

Q: Why did my muffins turn out dry?
A: Overbaking or overmixing can cause dry muffins. Try checking them a few minutes early next time, and be gentle when mixing the batter.

Moist Apple Cinnamon Crumb Muffins Recipe