Go Back

Apple Muffins With Crumb Topping

Apple muffins with crumb topping made with a cinnamon-brown sugar streusel and tender diced apples. Baked until the tops are golden and a toothpick comes out clean for a bakery-style finish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter cold, cubed
For muffins
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup whole milk
  • 2 tsp vanilla extract
  • 2 cup apples peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line a 12-cup muffin tin so the pan is ready for filling.
Make the streusel topping
  1. Mix all-purpose flour, brown sugar, and cinnamon, then cut in cold cubed unsalted butter with a fork until crumbly (no big butter lumps), and refrigerate.
Make the muffin batter
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  2. Whisk melted unsalted butter, granulated sugar, eggs, sour cream, whole milk, and vanilla extract until smooth.
  3. Fold the flour mixture into the wet ingredients just until combined, then fold in the diced apples so you do not overmix.
Assemble and bake
  1. Divide batter into the muffin cups and top each generously with the chilled streusel.
  2. Bake at 375F for 20-22 minutes until a toothpick comes out clean and the tops are golden (watch for domed, browned crumbs).
  3. Cool in the pan for 5 minutes, then transfer the muffins so they set without becoming soggy.

Notes

For the best crumb texture, keep the streusel cold until the moment you sprinkle it over the batter. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days; freeze up to 2 months. For a lighter option, replace half of the sour cream with plain Greek yogurt for a similar tang with slightly less fat.