Cinnamon Apple Muffins with Crumb Topping are an easy fall bake that works for breakfast, brunch, or dessert.
The recipe uses simple ingredients you probably already have: apples, flour, brown sugar, cinnamon, butter, buttermilk, and vanilla.
The diced apples keep the muffins soft and moist, while the cinnamon sugar crumb topping bakes into a golden crunch.
One batch makes a dozen muffins, and they come together quickly without much prep time.
They’re especially good when apples are in season, but they taste cozy any time of year. The crumb topping gives them that classic apple dessert flavor, and the muffin form makes them easy to grab and share.
Whether you’re baking ahead for the week or bringing something to a fall gathering, these muffins are a reliable go-to.
Why You’ll Love This Recipe
Soft and Moist Muffins
The diced apples keep the inside tender while the buttermilk helps create a soft crumb.
Sweet Crumb Topping
A buttery cinnamon sugar topping bakes into a crunchy layer over each muffin.
Great for Fall
Apples and cinnamon make these muffins a seasonal favorite that fits perfectly with autumn desserts.
Easy to Make
The recipe uses simple ingredients and comes together quickly without extra steps.
Tips and Tricks
Don’t Overmix
Stir the batter only until blended to keep the muffins light and soft.
Use Fresh Apples
Fresh, firm apples work best since they hold their shape while baking.
Check Early
Start checking at 20 minutes to avoid overbaking, since oven times can vary.
Ingredient Substitutions
Buttermilk
Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.
Apples
Pears can be used instead of apples for a slightly different flavor.
Brown Sugar
White sugar with 1 tablespoon molasses can replace packed brown sugar.
How to Store and Reheat
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for 15–20 seconds or in the oven at 300°F until warm.
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Cinnamon Apple Crumb Muffins
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 egg
- 1 cup buttermilk
- ½ cup butter melted
- 1 tsp vanilla extract
- 1½ cups brown sugar packed
- 2 cups apples diced
Topping
- ½ cup brown sugar packed
- ⅓ cup all-purpose flour
- 1 tsp ground cinnamon
- 2 tbsp butter melted
Instructions
- Preheat the oven to 375°F (190°C). Grease the muffin tin or line with paper liners.
- In a large mixing bowl, stir together 2¼ cups flour, baking soda, and salt.
- In a small bowl, whisk egg, buttermilk, ½ cup melted butter, vanilla, and 1½ cups brown sugar until the sugar dissolves.
- Pour the wet mixture into the dry mixture.
- Add diced apples and stir gently until blended.
- Spoon the batter into the muffin tin, filling each cup to the top.
- In a small bowl, stir together ½ cup brown sugar, ⅓ cup flour, and cinnamon.
- Drizzle in 2 tablespoons melted butter and toss with a fork until crumbly.
- Sprinkle the topping evenly over the muffins.
- Bake for 25 minutes or until the tops spring back when lightly pressed.
Notes
Tips and Tricks
Don’t Overmix
Stir the batter only until blended to keep the muffins light and soft.Use Fresh Apples
Fresh, firm apples work best since they hold their shape while baking.Check Early
Start checking at 20 minutes to avoid overbaking, since oven times can vary.Ingredient Substitutions
Buttermilk
Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar as a substitute.Apples
Pears can be used instead of apples for a slightly different flavor.Brown Sugar
White sugar with 1 tablespoon molasses can replace packed brown sugar.How to Store and Reheat
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in the microwave for 15–20 seconds or in the oven at 300°F until warm.Nutrition
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