Apple Crumble Muffins

Apple Crumble Muffins
Apple Crumble Muffins

Diana Rattray

Prep: 15 mins
Cook: 19 mins
Total: 34 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
361 Calories
18g Fat
44g Carbs
7g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 361
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 37%
Cholesterol 100mg 33%
Sodium 628mg 27%
Total Carbohydrate 44g 16%
Dietary Fiber 3g 11%
Protein 7g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These tasty fresh apple muffins are topped with a buttery crumb streusel mixture. Feel free to use chopped pecans in this recipe or add a little more chopped apple if you don't care for nuts. They're delicious either way, and they make a great flavorful muffin for a special morning.


  • 1/2 cup (4 ounces) butter (softened)
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour (Spoon and Sweep Method, about 10 ounces)
  • 2 1/2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 2/3 cup milk
  • 1 cup chopped apple (finely chopped)
  • Optional: 1/2 cup walnuts (chopped)
  • For the Crumb Topping
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar (packed)
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 3 tablespoons butter (softened)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 375 F. Line muffin cups with paper liners.

  3. In a large mixing bowl with an electric mixer, cream butter and 3/4 cup of brown sugar until light. Beat in the eggs until well blended. Beat in the vanilla extract.

  4. In another bowl combine the 2 1/4 cups of flour with the baking powder, 2 teaspoons of cinnamon, and 1/4 teaspoon of salt.

  5. Add about one-third of the dry mixture to the creamed mixture with half of the milk. Beat on low speed just until blended. Add the remaining dry mixture and the remaining milk; beat on low speed just until blended. Fold in the chopped apple. Spoon the batter into 12 prepared muffin cups, filling about 3/4 full.

  6. In a small bowl, combine the 1/3 cup of flour with 1/3 cup of brown sugar, the cinnamon, and the pinch of salt; mix to blend thoroughly. Work in the butter with a fork or fingers until the mixture is crumbly. Sprinkle a generous amount over each filled muffin cup.

  7. Bake the muffins for about 18 to 23 minutes, or until a toothpick inserted in the center of a large muffin comes out clean.

  8. Enjoy!