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Apple crumb muffins with cinnamon, buttery crumb topping, vanilla icing, and diced apples inside.
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Apple Crumb Muffins

Soft and moist Apple Crumb Muffins filled with fresh apple pieces and warm cinnamon, topped with buttery crumbs and finished with sweet vanilla icing. Perfect for breakfast, brunch, dessert, or an afternoon treat.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Crumb Topping
  • ⅓ cup packed light brown sugar (2.4 oz/67 g)
  • 1 tbsp granulated sugar (0.4 oz/12 g)
  • ⅔ cup all-purpose flour (2.9 oz/83 g)
  • ¼ cup unsalted butter, softened to room temperature (2 oz/57 g)
Apple Cinnamon Muffins
  • 1¾ cups all-purpose flour (7.7 oz/219 g)
  • 1 tsp baking soda (5 g)
  • 1 tsp baking powder (4 g)
  • 1 tsp ground cinnamon (3 g)
  • ½ tsp salt (3 g)
  • ½ cup unsalted butter, softened to room temperature (4 oz/113 g)
  • ½ cup packed light brown sugar (3.5 oz/100 g)
  • ¼ cup granulated sugar (1.8 oz/50 g)
  • 2 large eggs, at room temperature
  • ½ cup full-fat sour cream, at room temperature (4.2 oz/120 g)
  • 2 tsp vanilla extract (10 ml)
  • ¼ cup milk, at room temperature (2 fl oz/60 ml)
  • 1½ cups peeled apples, diced into small cubes (approximately 6.3 oz/180 g or 2 medium apples)
Vanilla Icing
  • 1 cup powdered sugar (4.2 oz/120 g)
  • 3 tbsp heavy cream (1.5 fl oz/45 ml)
  • ½ tsp vanilla extract (2.5 ml)

Equipment

  • 1 Standard 12-cup muffin pan
  • 1 Paper muffin liners
  • 1 Large mixing bowl
  • 1 Medium mixing bowl
  • 1 Small mixing bowl
  • 1 Electric hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups and spoons
  • 1 Kitchen scale
  • 1 Cookie or ice cream scoop
  • 1 Wire cooling rack

Method
 

Preheat the Oven
  1. Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with paper liners and set it aside.
Prepare the Crumb Topping
  1. In a small bowl, combine the brown sugar, granulated sugar, and all-purpose flour. Add the softened butter and mix with a fork or your fingertips until coarse crumbs form. Set the topping aside.
Combine the Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Set aside.
Cream the Butter and Sugars
  1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer for 2-3 minutes, or until light and fluffy.
Add the Remaining Wet Ingredients
  1. Add the eggs one at a time, beating well after each addition. Add the sour cream, vanilla extract, and milk, then mix until combined.
Add the Dry Ingredients
  1. Gradually add the dry ingredients to the wet mixture. Mix on low speed just until no visible streaks of flour remain. Do not overmix the batter.
Fold in the Apples
  1. Add the peeled and diced apples. Gently fold them into the batter with a rubber spatula until evenly distributed.
Fill the Muffin Pan
  1. Divide the batter evenly among the 12 prepared muffin liners, filling each one nearly to the top. Generously sprinkle the prepared crumb topping over each muffin and press it down very lightly.
Bake the Muffins
  1. Bake at 425°F (220°C) for 10 minutes. Without opening the oven, reduce the temperature to 350°F (175°C) and continue baking for another 18-20 minutes.
    The muffins are ready when the tops are golden and a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Cool the Muffins
  1. Allow the muffins to cool in the pan for about 10 minutes. Transfer them to a wire rack and let them cool completely before adding the icing.
Prepare the Vanilla Icing
  1. Whisk the powdered sugar, heavy cream, and vanilla extract together until smooth. Drizzle the icing over the cooled muffins and allow it to set for several minutes before serving.

Notes

  • Use firm baking apples such as Granny Smith, Honeycrisp, Golden Delicious, or Pink Lady.
  • Peel the apples and cut them into small, evenly sized cubes so they soften properly while baking.
  • For the most accurate results, weigh the flour or measure it using the spoon-and-level method.
  • Use room-temperature butter, eggs, sour cream, and milk for a smoother, more evenly mixed batter.
  • Do not overmix after adding the flour, or the muffins may become dense.
  • Do not open the oven when reducing the temperature from 425°F to 350°F.
  • Wait until the muffins are completely cool before adding the icing.
  • Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • For freezing, leave off the icing and freeze the cooled muffins for up to 3 months.
 
 

Nutrition per Serving

  • Calories: 370 kcal
  • Carbohydrates: 53 g
  • Protein: 4 g
  • Fat: 16 g
  • Saturated Fat: 10 g
  • Cholesterol: 70 mg
  • Sodium: 250 mg
  • Fiber: 1 g
  • Sugar: 32 g