If you’re anything like me, the combination of tender apples, warm cinnamon, and buttery crumb topping is hard to resist. These apple crumb muffins check all the boxes: they’re soft and moist on the inside, have the perfect sweet crunch on top, and are packed with juicy Granny Smith apples in every bite. Basically, your whole kitchen will smell like a bakery—and who doesn’t love that?
This is one of my favorite muffin recipes to make when I have a few apples that need using up, and I especially love baking them in the fall when apples are at their best. But honestly, they’re delicious year-round—especially with a hot cup of coffee or tea!
Making Apple Crumb Muffins
Preheat your oven to 385°F and prepare your muffin tin. You can grease it or line it with muffin wrappers—whatever you prefer!
Make the muffin batter:
In a large bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon. In a separate bowl, mix the oil, eggs, Greek yogurt, and vanilla extract until smooth. Add the wet ingredients into the dry ingredients and stir just until combined.
Fold in the apples:
Gently fold in your diced Granny Smith apples, making sure each piece is coated in that thick, creamy batter.
Scoop the batter:
Spoon a heaping tablespoon of batter into each prepared muffin cup. The batter should fill each cup about ¾ of the way full.
Make the crumb topping:
In a small bowl, combine flour, sugar, and cinnamon, then add the cold butter pieces. Use your hands (or a fork) to mix until you have coarse crumbs of varying sizes.
Top and bake:
Sprinkle a generous teaspoon of crumb topping over each muffin, making sure the tops are fully covered. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy:
Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack. They’re amazing warm, but also great the next day—if they last that long!
Tips for the best Apple Crumb Muffins
Use tart apples: Granny Smith apples give these muffins a great balance of sweet and tangy, and they hold up well while baking.
Don’t over-mix the batter: Stir until just combined to keep the muffins light and fluffy.
Double the crumb topping if you’re a crumb lover (no judgment—I’ve done it too).
Add-ins welcome: A handful of chopped walnuts or pecans would be a delicious addition for extra crunch.
Apple Crumb Muffins
Equipment
- Mixing Bowls
- Muffin Pan
- Oven
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- Pinch of salt
- 1/3 cup canola oil
- 2 large eggs
- 2/3 c Greek yogurt
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 3 Granny Smith apples peeled and diced
- 1/4 c all-purpose flour
- 1/4 c granulated sugar
- 1/2 tsp ground cinnamon
- 3 tbsp unsalted butter cut into small pieces
Instructions
- Preheat oven to 385
- Combine flour, baking powder, sugar, baking soda, salt, and cinnamon
- In a separate bowl, combine oil, egg, yogurt, vanilla and stir
- Combine wet ingredients into dry ingredients and combine until batter is uniform. Fold in apples and combine until all the apple chunks are covered in batter.
- Scoop ~ heaping tbsp of batter into prepared baking cups (can use muffin wrappers or grease a muffin tin)
- Combine crumb topping Ingredients and crumble with your hands until you have crumbs of varying sizes
- Top each (raw) muffin with tsp of crumb topping (top should be covered)
- Bake for 18-22 min or until toothpick comes out clean. Enjoy!
