Tender apple crumb muffins with caramelized cinnamon apples and a crunchy crumbly brown sugar crumb topping.
These muffins are an apple cinnamon dream, packed full of caramelized fruit, they are sweet, cinnamon spicy, and amazing. And the crunchy streusel top is just the icing on the cake.
This is a small-batch apple crumb muffin recipe, so as written, it yields six gorgeous little muffins, but you can double it with no preparation changes if you want a bigger batch.
Functionally, small-batch recipes bake up just fine in modern muffin pans (no need to fill empty slots with water, etc.), but if you want a 6-cup pan, this is the one I own*. It’s cute, compact, and is less to clean, so I love it. 😉
- Apples: This recipe calls for one cup of diced apples, which is equal to about one large apple. If you are a little over or under a cup, don’t worry about it. Granny Smith Apples are my preferred baking apples, but most apples (not Red Delicious) will work fine for these muffins.
- Egg white: Since this is a small-batch recipe, you don’t need to use an entire egg, just the egg white. Check out my post What to Do With Leftover Egg Yolks for ideas on what to do with the extra yolk (I recommend a small batch of snickerdoodles).
- Unsalted butter: I developed this recipe using unsalted butter, but if all no have is salted butter, not a problem. Just reduce the salt in the recipe to a pinch of salt.
- Sour cream or plain, unsweetened yogurt: Either yogurt or sour cream can be used in these muffins. If using yogurt, Greek or regular plain, unsweetened yogurt work just fine.
How to Make Cinnamon Apple Crumb Muffins
1. This is a super easy, straightforward recipe to make. You start with some diced apples–I like Granny Smith, but use your favorite baking apple–and cook them with butter, brown sugar, and cinnamon, until the apples are softened and brown sugar has caramelized into a thick, gooey sauce.
2. Make up my quick and simple muffin batter, made with either yogurt or sour cream (it’s up to you). Add the apples and let the brown sugar swirl its way into the batter.
3. Then you mix up a simple brown sugar streusel, drop it over the top of the muffin batter, and bake. In about 16 minutes, you are going to have some big, beautiful muffins on your hands!
How do you store apple crumb muffins?
Muffins are best on the first day, but you can store them at room temperature in an airtight container for up to 3 days. Don’t store them in the fridge as that will make them dry out more quickly.
Can you freeze apple crumb muffins?
Yes. These muffins freeze well. Just wrap each muffin individually in plastic wrap and then store in a freezer bag for up to 2 months.
When you’re ready to eat one, allow it to come to room temperature on the counter for at least 30 minutes (you want to make sure the apples inside aren’t still frozen when you eat them).
I love these muffins, can I make a bigger batch?
Absolutely. You can double the recipe with no preparation changes made, or you can replace the two egg whites with one whole egg.
To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
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Cinnamon Apple Crumb Muffins
- 1 cup peeled and diced apples *
- 1 tablespoon (14g) unsalted butter *
- 2 tablespoon (25g) packed brown sugar
- 1 teaspoon cinnamon
- ⅔ cup (80g) all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon cinnamon
- ⅛ teaspoon all spice
- ⅛ teaspoon salt
- 3 tablespoons (42g) unsalted butter room temperature
- ¼ cup (50g) granulated sugar
- 1 large egg white
- 3 tablespoons sour cream or plain yogurt
- ½ teaspoon vanilla extract
- 2 tablespoons (25g) packed brown sugar
- 2 tablespoons (15g) all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 tablespoon (14g) unsalted butter melted
- Preheat oven to 375°F and line muffin tin with 6 liners.
- In a small saucepan, combine apples, butter, brown sugar, and cinnamon. Bring to a simmer, and cook until apples are softened and sugar is caramelized, 4 to 6 minutes. Remove from heat and set aside.
- In a small bowl, whisk together flour, baking soda, cinnamon, all spice, and salt.
- In a medium bowl, cream softened butter and sugar. Add egg white, yogurt/sour cream, and vanilla, and mix well. Stir in flour mixture until just combined. Fold apples into the mixture, making sure to scrape all the caramelized sugar out of the pan with them. Fold just until apples are distributed throughout the batter. You don't want to completely mix in the swirls of sugar and cinnamon.
- Divide batter between prepared muffin cups.
- In a small bowl, stir together flour, brown sugar, and cinnamon. Add in melted butter and stir until completely mixed. The mixture is going to seem a little wet, but don't worry about it. Drop small scoops of the streusel over the top of your muffins. Bake for 15 to 18 minutes, until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
*Links marked with an asterisk are affiliate links, which means I receive small commission if you make a purchase using them. There is absolutely no additional cost to you.