Apple Crumble Muffins

With flavors of apple and fall spices, plus a tasty streusel topping, these moist and delicious Apple Crumble Muffins will rock your fall!

Apple Crumble Muffins

What would fall be without apple treats–complete with spices like cinnamon and ginger?  And these Apple Crumble Muffins are so yummy they will bring the best of fall into your life from breakfast to dinner. 

Yes back in the day when I first made Apple Crumble Muffins, I knew I was onto something good.  That week, my mother and stepfather kept stopping by for different reasons and finally confessed they were after my muffins! 

Driving across town for more delicious muffins?  I totally get that! 

Apple Crumble Muffins

Why You’ll Love This!

Tasty.  If apple cinnamon muffins alone aren’t enough, these have a streusel topping too, to make them over the top special. ‘Cause how could you top Apple Muffins with crumb topping!

Easy.  Muffins are everywhere because they’re easy to make and practical to have on hand.  Can’t beat easy and versatile paired with flavor!

Healthier.  Apple Crumble muffins are made with part whole wheat flour, less butter, and more apples than most.  So, they’re healthier than your average muffin!

ingreident shot

What You’ll Need

Ingredient Notes

  • Egg.  This helps moisten, enrich and lighten the muffins.
  • Buttermilk.  This helps moisten the muffins.  See here for buttermilk substitutes.
  • Butter. This helps moisten and enrich the muffins.  It is also used in the topping.
  • Brown sugar.  This sweetens the muffins and the crumb topping.
  • All-purpose flour.  With the whole wheat flour, it forms the bulk of the muffin. It is also used in the topping.
  • Whole wheat flour.  This adds extra nutrition and fiber.
  • Vanilla extract, cinnamon, ground ginger, allspice.  These add fall flavor to the muffins.  There is also cinnamon in the crumble topping.
  • Baking soda.  This helps the muffin rise.
  • Chopped apples.  This provides the apple-y goodness to the muffins.
  • Rolled oats.  This adds texture and crunch to the topping.

Special Tools

  • No special tools required!

Apple Crumble Muffins

Step by Step Directions

Preheat the oven to 375 degrees F. Line a 12 cup muffin pan with paper liners.

In a large bowl or mixer, whisk together the egg, buttermilk, butter, vanilla, and brown sugar, stirring until the sugar has dissolved. 

combine liquid ingredients

Chop the apples using a food processor or by hand.

chop apples

Mix flour, baking soda and spices until well combined. 

combine dry ingredients

Add to the liquid mix and mix until just combined.

add dry to liquid

Gently fold in apples.  Don’t worry if the mixture seems somewhat “fluffy.”

fold in apples

Divide the batter even to fill each muffin cup a generous ¾ or more full.

To make the topping, stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Mix in the melted butter (I used my fingers) until well blended. Sprinkle over the tops of the muffins.

muffins ready to bake

Bake for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Do not overbake.

How to Serve

Apple Crumb Muffins are tasty and versatile.  Serve them for breakfast, as a side with lunch or dinner, or as a snack.

For breakfast on the go, you could do worse than grabbing a muffin and a glass of milk  Or go more upscale and serve them for a nice brunch.  They’d be perfect for a baby or bridal shower or a holiday like Easter or Mother’s Day. 

For lunch, muffins can round out a hearty bowl of soup or an entrée salad and turn it into a complete meal.  Yes, the right muffin can make even a light midday meal special. 

And for a company dinner (or even for a regular meal), I love serving a bread basket.  Here these muffins would be right at home among some sliced sweet potato bread or honey wheat bread.

Apple Crumble Muffins

Variations

If it’s all about the apple streusel for you, take a look at my Betty Crocker French Apple Pie. It’s a classic recipe that’s stood the test of time.  And you’ll get even more healthy apples!

And for some other lovely muffins, consider my Classic Betty Crocker Blueberry Muffins  or my Award Winning Chocolate Chip Zucchini Muffins.

Leftovers

With all the moisture in these apple-filled muffins, they are best eaten within about 2 days of baking.  But they’re so good, that isn’t hard, even in a small household!

If that’s too much of a challenge, you can freeze what you don’t think you’ll use.  They are best frozen the first day, after they’ve cooled. 

Apple Crumble Muffins

Tips & FAQs

Apples are regularly featured on the EWG dirty dozen list of most contaminated fruits and vegetables.  So go organic if you can. 

For less work and less waste, consider skipping peeling the apples.  Besides less waste, unpeeled apples are healthier–and you can barely tell the difference in this recipe.  How do I know?  Because my princess-and-the-pea daughter can spot an apple peel in a food a mile away and she loves these.

Is one variety of apple better than another in these?  While I do have my favorite eating apples, when it comes to these muffins, I’ve never met an apple that wasn’t good. 

My muffins didn’t have a high rise—did I do something wrong?  If your muffins have a rounded top like my picture above, you’re probably fine.  This muffin recipe uses half whole wheat flour which doesn’t give you the high muffin tops that all white flour does. But I think it’s worth a slightly flatter muffin for the extra health value!

Apple Crumble Muffins

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Apple Crumble Muffins

Apple Crumble Muffin

With flavors of apple and fall spices, plus a tasty streusel topping, these moist and delicious Apple Crumble Muffins will rock your fall!
Author: Inger
5 from 4 votes
Prep Time 15 mins
Cook Time 25 mins
Course Bread & Muffins
Cuisine American
Servings 12

Ingredients
  

Muffins:

  • 1 egg
  • ½ cup buttermilk
  • ¼ cup butter melted
  • 1 teaspoon vanilla extract
  • ¾ cup packed brown sugar
  • ¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 1 teaspoon baking soda
  • 1 ½ cups chopped apples 1 med apple = 3/4 c chopped, so about 2-3 apples, depending on size

Topping:

  • ¼ cup packed brown sugar
  • ¼ cup all-purpose flour
  • 2 Tablespoons rolled oats
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons butter melted

Instructions
 

  • Preheat the oven to 375 degrees F. Line a 12 cup muffin pan with paper liners.
  • In a large bowl, whisk together the egg, buttermilk, butter, vanilla, and brown sugar, stirring until the sugar has dissolved.
  • Use a food processor to chop the apples.
  • Mix flour, baking soda and spices until well combined. Add to the liquid mix and stir until just combined.
  • Gently fold in apples. Don’t worry if the mixture seems somewhat “fluffy.”
  • Use a scoop or tablespoon to fill each muffin cup a generous ¾ full.
  • To make the topping, stir together brown sugar, flour, rolled oats, and cinnamon in a small bowl. Mix in the melted butter (I used my fingers) until well blended. Sprinkle over the tops of the muffins.
  • Bake for 25 minutes, or until the tops of the muffins spring back when lightly pressed. Do not overbake.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Updated from original, published on Dec 7, 2011.

15 thoughts on “Apple Crumble Muffins

  1. Raymund

    5 stars
    These Apple Crumble Muffins sound absolutely delightful! The combination of apple, fall spices, and that tasty streusel topping has me craving one right now. It’s clear that they’re not just muffins; they’re a slice of fall heaven.

  2. Pingback: Pumpkin Cranberry Biscotti | Art of Natural Living

  3. internet marketing

    We’ve made these muffins for weeks, with a slightly different multi-grain flour blend each time. We have made them with sucanat and coconut sugar instead of dark brown sugar. We have tried soy milk and rice milk instead of buttermilk. We have used olive oil, coconut oil, and melted butter in place of the grapeseed oil. In the latest batch, we used a chia seed slurry (1 teaspoon of ground chia seeds and 3 tablespoons of hot water for every 1 egg) to make these egg-free for a friend. And we have enjoyed apricots, raisins, and apple chunks, along with pecans, pine nuts, and pistachios.

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