These Apple Crumble Muffins are delicious dessert-inspired muffins and an easy recipe for beginning bakers. Fresh apples in a spiced muffin topped with a delicious crumble topping!
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I don’t know about you but I just LOVE apples. I can’t get enough of them. And I know they’re freshest in the fall and usually a staple in fall recipes, but I love using them all year round in sweet baked goods, savory pork recipes, and just plain old eating them raw. If there’s a bag of delicious apples in our house my family is always happy and if there isn’t, then this mama’s got to get to the grocery store ASAP!
I’ve shared several of my favourite apple recipes with you before, including this AMAZING recipe for Crock Pot Apple Butter made with only 2 ingredients (and one of them ISN’T SUGAR!!). I’ve been making these Apple Crumble Muffins for years and they’re definitely one of my husband’s favourites. He’s a big fan of apple crumble (also known as apple crisp where we come from in Canada) and these muffins taste just like it!
Whenever I bake with apples, I avoid peeling them at all costs. I’ve fed my kids apples since they could eat solid food and I’ve never peeled them (don’t worry, I always cut them in tiny pieces to avoid the choking hazard). There’s so much fibre in the peel of an apple and so peeling it can actually reduce the health benefits. We also try to eat organic apples whenever possible, just to avoid pesticides that can live on the peel. I make apple desserts often and I always include the apple peels not only for the health benefits, but also for the time it saves me and the aesthetic it creates in baking. There’s nothing prettier than bright red apple peels peeking out of delicious muffins, cakes, crumble, or pastry, in my humble opinion.
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If you follow me on Instagram, you’ll know that I shared a teaser for these Apple Crumble Muffins about a week ago. Last night I received a text message from my mom asking me when I was going to get this recipe up on the blog…she had seen the teaser on Instagram and had been waiting all week to make these muffins! And when your mom texts you for a recipe, you NEED to deliver. So here you go, mom! Hope you love them! 😉
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I hope you all enjoy this recipe as much as our family does! Let me know in the comments below, what’s your family’s favourite muffin recipe?
KITCHEN TOOLS I RECOMMEND:
Looking for more delicious recipes just like this one? Try a few of my favourites below! These Zucchini Blueberry Muffins are SO moist and delicious! These Best Ever Banana Muffins are one of the most popular recipes on my blog! They are the best muffins I’ve ever made! These Healthy Pumpkin Cornbread Muffins are delicious alongside a hearty bowl of soup or chili, or they’re delicious all on their own slathered in butter or honey!
Looking for more delicious muffin recipes? CLICK HERE for all my favourite muffin recipes in one place!
LOOKING FOR MORE MUFFIN BAKING RECIPES AND TIPS?
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RECIPE VIDEO
Watch the video below to see exactly how I make this easy muffin recipe. You can find more delicious recipe videos on my YouTube channel.
Apple Crumble Muffins
These Apple Crumble Muffins are the perfect muffin for apple lovers - and they taste just like Grandma's apple crumble!
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Servings: 12 muffins
Calories: 225kcal
Ingredients
- 1 1/4 cups all purpose flour
- 1/2 cup white sugar
- 1 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- pinch of salt
- 4 apples unpeeled and diced
- 1/2 cup milk
- 1 egg
- 1/4 cup vegetable oil
For the crumble topping
- 1/2 cup rolled oats
- 1/4 cup soft unsalted butter
- 1/2 teaspoon cinnamon
- 1/4 cup brown sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- Add the flour, sugar, baking powder, cinnamon, nutmeg and salt to a large bowl and combine with a wire whisk.
- Add the unpeeled diced apples to the flour mixture and toss well to ensure the apples are well coated. This will help them remain distributed throughout the muffin batter when baking and keep them from settling at the bottom of the muffins.
- Whisk the milk, egg and oil together in a small bowl or measuring cup and add the mixture to the dry ingredients.
- Fold the wet and dry ingredients together gently just until no streaks of flour remain.
- Spoon the muffin batter into the muffin cups, dividing the batter between them as evenly as possible.
- Combine the ingredients for the crumble topping together in a small bowl until the mixture resembles coarse crumbs.
- Top each unbaked muffin with a spoonful of crumb topping and bake the muffins at 350 degrees for about 23-25 minutes or until the muffins are golden brown and a toothpick inserted into one of the muffins comes out clean.
- Let the muffins cool in their tins for about 5 minutes before removing them to a wire rack to cool completely.
Notes
These muffins are best enjoyed the day they're made, but they do keep in an air-tight container on the counter for about 3 days.
Nutrition
Serving: 1serving | Calories: 225kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 13mg | Potassium: 169mg | Fiber: 2g | Sugar: 20g | Vitamin A: 192IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 1mg
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Pam says
This recipe works and looks as amazing as the pictures!
The muffins smell so good when they’re baking and they taste even better.
That’s my first time on Chrissie’s website, but I will definitely be checking it more often for other amazing recipes!
Chrissie says
Thanks so much for the feedback Pam! I really appreciate you taking the time to leave a comment! And I’m so glad you enjoyed the muffins! 🙂
Brittney says
Hi, i was wondering instead of white sugar in the muffines can i use brown sugar? Thank you!
Chrissie says
Yes, you can. However it might change the texture just slightly, but the recipe will still work. Hope you enjoy them!
Carol says
large or small apples? about how many cups of chopped apples?
Chrissie says
Small apples for this recipe! 🙂
Heather says
How many cups is best?
Chrissie says
About 1.5 cups of apples 🙂
Sara says
I’m making a double batch and don’t have enough apples. Can I substitute applesauce?
Chrissie says
This recipe is very forgiving, but adding applesauce instead of apples will add too much moisture. I’d suggest just using the apples you have and not making any substitutions. Good luck!
Alana Saunders says
Hi, could i freeze the muffins??
Chrissie says
Yes, absolutely!! 🙂
Ginny says
While the taste was great, these were very greasy and hard to remove from the papers. If I were to make them again, I would skip the butter in the topping.
Masha says
What kind of apples would you recommend for this recipe?
Karine Yong says
Hi Chrissie,
I’ve tried this recipe and I thought the muffins came out just right but my husband said that the texture of the muffins were too ‘wet’ on the bottom of the pan, ad if the bottom bit had not risen. What have I not done correctly? My oven is a Chef gas oven, which I use without turning the fan on. .How can I change the baking or the texture so it’s ‘drier’?
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Chrissie says
Good question – I’d suggest adding a couple more tablespoons of flour to the batter and placing the bottom of the muffins closer to the burner in your oven. If possible, use the convection setting. It’s also possible your apples contained too much liquid.
Carol Danvers says
The muffins smelled and looked great. 4 medium size apples was too, too much with the proportion of flour. It needed to be baked for at least 35 minutes and the paper was not easily removed from the muffin…they did not hold together and we needed to eat them with a spoon…like an apple crisp. Still very tasty but I’ll need to try again with 1 and 1/2c of apples..
Ana Ghiran says
Thank you, Carol! Yes, apples vary in size so I think using 1 1/2 cups of chopped apples would be a good adjustment.