Cinnamon Apple Crumb Muffins with Streusel Topping

Inspired by this apple crumb cake recipe, these apple crumb muffins capture all the cozy flavors of fall. They have three delicious layers: a tender buttery muffin base, a sweet-and-tart spiced apple layer, and a crunchy streusel topping. Think apple pie flavors made into an easy, portable muffin.

* This post was updated with new photos and a slightly modified recipe. If you prefer the older version, it is included at the end of this post.

These muffins are basically apple pie in muffin form. Each bite delivers a soft, cakey base, a jammy diced apple layer, and a crisp streusel finish. A light icing drizzle is optional but adds a nice touch.

No need for room-temperature ingredients

One of the great conveniences of this recipe is that most ingredients can be used cool. The only minor wait is for melted butter for the streusel to cool slightly. The muffin batter uses cool butter and the reverse creaming method, so you don’t have to plan ahead to bring everything to room temperature.

Reverse creaming means the butter is cut into the dry ingredients first. This coats the flour with fat and slows gluten formation, resulting in an extra tender crumb that still holds up to the apple and streusel layers. The method is simple and produces soft, spongy muffins with a sturdy structure.

How to make apple crumb muffins

These muffins have four components: streusel, muffin batter, apple layer, and optional icing. None are difficult; the streusel and apple layer are assembled quickly, and the batter comes together in a few minutes. Below is a clear overview; the full recipe appears in the recipe card further down.

Start with the streusel: combine the ingredients until crumbly, then chill it. The streusel firms as it chills so it will break into crisp crumbs once you’re ready to top the muffins.

Make the muffin batter using the reverse creaming method: cut the butter into the dry ingredients until the mixture resembles moist sand and the butter pieces are very fine. Then add the wet ingredients directly into the center, whisking to combine. Portion the batter into the muffin cups, leaving a little room at the top.

For the apple layer, toss diced apples with sugar and cinnamon. Because the sugar pulls moisture from the apples, prepare this layer last or just before assembly so they don’t release too much liquid. Spoon the apple mixture over the batter in each cup, then break up the chilled streusel and sprinkle it on top. Fill the cups slightly past the rim for tall muffins.

Bake at a steady 375°F (190°C) for 20–25 minutes. This temperature encourages good rise while allowing the muffins to bake through without extra oven adjustments.

Baking and doneness

Bake the muffins until they are golden on top and a skewer inserted into the center comes out with a few moist crumbs but no wet batter. A completely clean skewer can mean the muffins are overbaked, so aim for a few tender crumbs for moist results. Let them cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.

Tips for best results

1. Flour measurement: For consistent texture, weigh flour if possible. If using cups, spoon flour into the cup instead of scooping to avoid packing.
2. Ingredient temperature: This recipe works with cool or room-temperature ingredients, but be consistent—use ingredients at similar temperatures so the batter mixes evenly.
3. Baking & cooling: Watch baking time closely near the end to avoid drying the muffins. Cool briefly in the pan before moving to a wire rack. Letting muffins cool completely in the pan can cause them to continue steaming and become slightly drier.
4. Icing: Make a simple icing from powdered sugar and water or milk. Drizzle when muffins are warm but not hot. Skip it if you prefer.
5. Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
6. To refresh streusel: If the streusel softens during storage, crisp it in a 350°F oven for about 5 minutes.

Other apple recipes

• Apple Coffee Cake • Apple Pie Cookies • Apple Crumble Cheesecake • Apple Hand Pies • Cranberry Apple Mocktail • Moist Spice Cake

More sweet breakfast ideas

• BEST Homemade Cinnamon Rolls • Homemade Banana Bread • Quick and Easy Carrot Muffins • Blueberry Muffins • Ultimate Pancakes Recipe • BEST Banana Muffins

If you try this recipe, please leave a comment and review. Tag @eatsdelightfulblog on Instagram so I can see your results!

Enjoy!

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Old recipe:

For the streusel topping:

• ⅔ cup (80g) all-purpose flour, spooned and leveled
• ⅓ cup (70g) packed brown sugar
• ¼ teaspoon ground cinnamon
• 5 tablespoons (75g) cold unsalted butter, cubed

For the apple layer:

• 1¼ cups diced Granny Smith apples (peeled, cored — about 2 medium apples)
• ¼ cup (50g) packed brown sugar
• ½ teaspoon ground cinnamon

For the muffin base:

• 2 cups (240g) all-purpose flour, spooned and leveled
• ⅔ cup (135g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup (115g) cool unsalted butter, cubed
• 2 large eggs
• ½ cup (120mL) milk
• ¼ cup (60mL) vegetable oil
• 1 teaspoon pure vanilla extract

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. Make the streusel: combine flour, sugar, cinnamon, and butter until crumbly. Chill until ready to use.
3. Make the apple layer: toss apples with brown sugar and cinnamon, then set aside.
4. Make the muffin batter: combine flour, sugar, baking powder, cinnamon, and salt. Cut in butter until the mixture forms coarse crumbs.
5. Add eggs, milk, oil, and vanilla; whisk to combine. Small lumps are fine.
6. Layer muffins: fill cups a little over halfway with batter, top with apples (drain any excess liquid), then add streusel.
7. Bake at 375°F for 15–20 minutes, or until a skewer inserted through the muffin is free of wet batter (the skewer may pick up some moisture from the apples).
8. Cool in the pan for about 10 minutes, then transfer to a wire rack. Serve plain or with a simple powdered sugar glaze.

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