Apple Crumble Muffins
These Apple Crumble Muffins make such a perfect breakfast or snack. I just love how easy these are to throw together and yet appear so fancy.
A buttery streusel crumb topping dresses up simple apple muffins. Top these with a little extra streusel or glaze drizzle to make them an extra scrumptious autumn treat.
Easy Apple Crumble Muffins
I love these easy apple crumb muffins. Each bite is filled with fresh apples, buttery goodness of brown sugar and cinnamon and a delicious crumb topping. This muffin recipe is sure to become one of your favorites, too!
These make a perfect fall time treat when fresh apples are in abundance. But they really are great year round!
We love them in our home for a quick and easy back to school treat, and during the crisp cool weather of autumn.
These muffins also don’t require eggs! Instead they use a homemade buttermilk made from apple cider vinegar.
Ingredients
Another thing that I love about these easy apple muffins – they don’t require anything complicated. You probably already have most of these items in your pantry.
Here’s what you’ll need…
Muffin ingredients:
- whole milk
- apple cider vinegar
- all purpose flour
- sugar
- baking powder
- cinnamon
- cloves
- salt
- butter
- apples — The best kind of apples to use in these apple muffins are fuji, gala, pink lady, or honeycrisp apples. Unless you like sour apple muffins, stay clear from using green apples such as Granny Smith apples.
Topping ingredients:
- brown sugar
- all purpose flour
- cinnamon
- butter
- walnuts
(Optional) icing drizzle:
- powdered sugar
- milk
Instructions
Mix the apple cider vinegar in with the milk and set aside. Allow to sit until needed in the batter, or at least 3-5 minutes.
In a large bowl, whisk together all dry ingredients for the muffins.
Make a well in the middle of the dry ingredient mixture. Add in the milk mixture and melted butter, stir well.
Fold in the diced apples with the muffin mixture.
Make the topping by stirring together the sugar, flour, and cinnamon. Cut in the butter until well incorporated, but don’t stir.
Fold in the walnuts.
Line muffin tins with muffin liners.
Fill the muffins liners ⅔ of the way up with the muffin batter and then top with the topping mixture.
Add the muffin pan to the preheated oven for 20 minutes, or until a toothpick comes out clean. Allow to cool on a wire rack before serving.
(Optional) Make the icing while the muffins cool by stirring together the powdered sugar and milk, adding ¼ cup more powdered sugar at a time if needed or a teaspoon of milk to get your desired consistency. Then drizzle the icing on top of the muffins and enjoy.
How to store these apple crumble muffins
These muffins can be stored at room temperature for about 3-4 days in an airtight container. Or they can be stored for up to one week in a refrigerator. For longer term storage, add to a freezer safe storage container for up to 3-4 months.
More favorite fall treats
Here’s a few of our favorite fall dessert recipes that we think you’ll love too!
FAQ (frequently asked questions)
The best kind of apples to use in these apple muffins are fuji, gala, pink lady, or honey crisp. Unless you like sour apple muffins, stay clear from using green apples.
No, these muffins do not need to be refrigerated and store well in an airtight container for 3-5 days at room temperature.
Yes, you can freeze these muffins. Store in an airtight freezer safe storage container for up to 3-4 months.
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Apple Crumble Muffins
Ingredients
Muffin Ingredients
- 1 cup milk
- 1 teaspoon apple cider vinegar
- 2 cups flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ½ cup butter melted
- 1½ cups apples diced (about 2 apples)
Crumble Topping Ingredients
- ½ cup brown sugar
- ½ cup flour
- 1 teaspoon cinnamon
- ½ cup butter cold
- ¼ cup walnuts
Optional Icing
- 1 cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 400℉.
- Mix the apple cider vinegar in with the milk and allow to sit until needed in the batter, or at least 3-5 minutes.
- Mix together all dry ingredients for the muffins.
- Make a well in the middle and add in the milk mixture and melted butter, stir well. Fold in the diced apples.
- Make the topping by stirring together the sugar, flour, and cinnamon. Cut in the butter until well incorporated, but don’t stir. Fold in the walnuts.
- Fill the muffins liners ⅔ of the way up with the batter and then top with the crumble mixture.
- Bake for 20 minutes, or until a toothpick comes out clean when inserted in the middle of the muffin.
- (Optional) Make the icing while the muffins cool by stirring together the powdered sugar and milk, adding ¼ cup more powdered sugar at a time if needed or a teaspoon of milk to get your desired consistency. Then drizzle the icing over the muffins and enjoy.
