Apple Cinnamon Muffins With Crumb Topping

These apple cinnamon muffins with crumb toppings will welcome you to fall. With the irresistible flavors and cozy aromas that they are filled with. These delightful treats are the epitome of fall comfort. From the aromatic flavor of cinnamon and the fresh apple combination. Each bite is a harmonious blend of moist and tender muffins that are filled with fragrant spices and a heavenly streusel topping.

Just imagine biting into a warm freshly baked muffin with the aroma of cinnamon filling the air. Let these delicious muffins transport you to a cozy autumn day. These muffins are perfectly moist with chunks of apples that bring a sweetness and subtle tartness. Cinnamon adds a warm and comforting flavor that of course perfectly complements the fruity notes of the apples.

However, the real star of these muffins is the crumb topping. It's a buttery, crumbly layer that crowns the top of each muffin. Adding a delightful texture to every bite that is taken from the muffin.

Cinnamon apple muffins make for a great breakfast to enjoy with a warm cup of coffee or tea. They also make for a delectable dessert after a hearty meal. My kids have always enjoyed these tender muffins as an after-school snack. Since they freeze well it is easy to have some ready for when the mood strikes.

You may also enjoy our cinnamon apple bread recipe.

Why This Apple Cinnamon Muffin Recipe Works

There are several reasons why this easy apple cinnamon muffins recipe works. The flavor combination of apples and cinnamon is a classic pairing and the ultimate flavor of fall. From the sweetness of the apples that complement the warmth and spiciness of cinnamon. Which results in a flavorful and satisfying muffin.

The apple chunks that are spread throughout the muffins add to the overall moistness of the muffins. And help keep the muffins from drying out as they bake up.

The tops of the muffins have a delightful texture from the crumb topping. The crumble topping adds a sweet and buttery flavor that pairs nicely with the cinnamon and apple flavor. Which enhances the overall taste as well as adds an extra element of indulgence to the muffins.

Not only are these muffins easy to make but they are also incredibly versatile. So get ready to experience the magic of fall in a muffin form. With these amazing cinnamon apple muffins.

Ingredients Needed

In this section, we will discuss the ingredients needed and their role in creating apple-cinnamon muffins. We will also give suggestions for substitutions.

All-purpose flour is the base ingredient that provides the structure for these muffins. All purpose flour can be replaced with a 1 to 1 ratio of white whole wheat flour or gluten-free flour. You can also use almond flour but can only be replaced by 25 percent. So say you need 1 cup of all-purpose flour you can replace ¼ cup with almond flour.

Baking powder is the leavening agent used to help the muffins rise and become light and fluffy. If you are out of baking powder you can use an equal amount of baking soda and add a tablespoon of white vinegar or lemon juice for the acidic component.

Baking soda is another leavening agent used. It helps the muffins to rise and gives them a light and fluffy texture.

Cinnamon brings warmth and depth of flavor to the muffins. You can adjust the amount of cinnamon to your liking. Or you can try experimenting with other warm spices such as nutmeg, allspice, or a combination of spices.

Salt enhances all the flavors in the muffins while also balancing the sweetness. To reduce the amount of sodium you could use a salt substitute.

Unsalted butter adds a butter taste to the muffins. I like to use unsalted butter when baking just so I have better control over the amount of salt used.

Granulated sugar is what sweetness the muffins and adds moisture. You can substitute equal parts of the granulated sugar with brown sugar. Or use a natural sweetener like honey or maple syrup.

Brown sugar brings adds depth and complexity to the muffins from its rich caramel flavor.

Eggs are the binding agent.

Milk and Greek yogurt add to the moisture resulting in a softer tender texture to the muffins. The Greek yogurt can be replaced with sour cream.

Vanilla Extract enhances all the flavors. I love using my homemade bourbon vanilla extract.

Apples along with the cinnamon really are the stars of this muffin recipe. You can use any kind of apples you like. Granny Smith apples, pink lady apples, and my favorite gala apples.

When it comes to the crumble topping; brown sugar, cinnamon, all-purpose flour, and butter are used. You don't have to add the crumb topping but it really does add to these apple cinnamon muffins.

How To Make

In a medium bowl sift together the dry ingredients for the muffins. Then in a large bowl or the bowl of a stand mixer combine the butter and sugar together. Add in one egg at a time then mix in the vanilla extract. Slowly add the flour mixture and milk to the wet ingredients, alternating between the two. Doing this until all is incorporated, also being careful to not overmix the muffin batter.

For the apples you will want to peel and chop them right before you are ready to add them into the muffin batter. You could chop them first and soak them in cold water that has some lemon juice in it.

In another bowl combine the brown sugar, flour, and cinnamon. Then cut in the cold butter cubes creating butter sugar crumbles. Add the crumb topping on top of the muffin batter.

Prepare a muffin tin with either cupcake liners or spray with nonstick cooking spray. Fill the muffin cups ⅔ to ¾ of the way full, using a large cookie scoop will work perfectly. Place into a preheat 400-degree oven and bake for 20-25 minutes. Or until a toothpick inserted in the middle comes out clean.

Tips And Tricks

Here are some tips and tricks that can help make making these apple cinnamon muffins easier.

Use fresh medium apples and cut them into small chunks for even distribution in the muffins. I prefer to peel and chop the muffins right before adding them to the batter. You could toss the apple chunks in lemon juice to help prevent them from browning.

It's best to not overmix the muffin batter, overmixing will lead to dense and tough muffins. Fill the muffin cups with the batter about ⅔ to ¾ full to allow room for the muffins to rise, as well as room for the crumb topping.

You can make the crumb topping ahead of time and then place it in the refrigerator. Chilled crumb topping holds its shape better during the baking time. Which will provide a crispier texture.

Use cold butter that is cut into cubes to make the crumb topping. Cold butter will ensure the topping will remain crumbly. A pastry cutter or fork will help with cutting the chilled butter into the cinnamon sugar mixture.

Sprinkle the crumb topping generously over the muffin batter. You can press the topping gently into the batter. This will help reduce overflow but don't press too firmly you want a crumble look. I still like to place an extra sheet pan under the muffin pan to catch any overspills.

Since all ovens bake differently, baking time may need to be adjusted. If the crumb topping starts to brown too quickly you can cover it with foil for the last few minutes of baking.

Let the muffins cool in the pan for 5 minutes before moving them onto a wire cooling rack. Once completely cooled place them in an airtight container at room temperature for 2-3 days. For longer storage time you can freeze them for up to three months.

These apple cinnamon muffins with crumb topping are a delightful treat that is loaded with fall flavors. Be sure to pick the best apples this apple season so you can make these warm cinnamon apple muffins.

Here are some more delicious muffins recipes that are always a hit in our home.