Tender apple crumb muffins with caramelized cinnamon apples and a crunchy crumbly brown sugar crumb topping. Make a batch for a teacher in your life!
Here in my little part of California, school has been back in session for a couple of weeks. This means summer is over for all the kids out there, but also for the hardworking teachers who put so much time, effort, money, and love into their students.
As someone whose mom and sister are both teachers, and who did a little substitute teaching right out of college (it *broke* me), I can say from experience that teaching is one of the toughest jobs out there.
So this recipe is for them. Instead of bringing your favorite teacher an apple, I hope you’ll make some apple crumb muffins for a teacher in your life. I did!
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.
How to Make Cinnamon Apple Crumb Muffins
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.
Make up my quick and simple muffin base, made with either yogurt or sour cream (it’s up to you), so they are so moist and tender, and incredibly fluffy. Add the apples and let the brown sugar swirl its way into the batter.
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!
This is a small-batch apple crumb muffin recipe, so as written, it yields six, but you can double it with no preparation changes. 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. 😉
Looking for some more teacher treats?
- My Samoa Cupcakes are a huge hit with all the teachers I know
- They are also pretty fond of my Gooey Chocolate S’mores Cupcakes
- Try Honest and Truly’s Homemade Chicago Style Popcorn Mix for a sweet/salty treat
For more fall recipes, try Dutch Apple Pie, Cinnamon Sugar Pumpkin Donuts, and Small-batch Apple Pie Bars.
Cinnamon Apple Crumb Muffins
Ingredients
Cinnamon Apples
- 1 cup peeled and diced apples*
- 1 tablespoon (14g) unsalted butter
- 2 tablespoon (25g) packed brown sugar
- 1 teaspoon cinnamon
Muffin Base
- 2/3 cup (80g) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/8 teaspoon all spice
- 1/8 teaspoon salt
- 3 tablespoons (1.5oz) unsalted butter room temperature
- 1/4 cup (50g) granulated sugar
- 1 large egg white
- 3 tablespoons sour cream or plain yogurt
- 1/2 teaspoon vanilla extract
Streusel
- 2 tablespoons (25g) packed brown sugar
- 2 tablespoons (15g) all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon (14g) unsalted butter melted
Instructions
- Preheat oven to 375°F and line muffin tin with 6 liners.
Cinnamon Apples
- 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.
Muffin Base
- 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.
Streusel
- 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.
Notes
*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.
Dawn @ Girl Heart Food says
I’m sure any teacher would be more than happy to receive these muffins, Tracy…and, if by chance they don’t, then I’d gladly take them 😉
Oh my goodness, those diced apples with brown sugar looks soooo good!! That on it’s own looks amazing so I can only imagine the flavours that are packed in these muffins!
Tracy says
Thanks so much, Dawn! Next time I’m in your part of the world, I’ll make sure to bring a batch. 😉
Mary says
These muffins look wonderful! And as someone who comes from a family of teachers, I totally agree it’s one of the toughest jobs out there!
Tracy says
Thanks, Mary!
Liz @ I Heart Vegetables says
Ohhh nothing better than a crumb topping! These muffins look perfect!
Tracy says
Thanks, Liz!
Kylee from Kylee Cooks says
I keep seeing these little lovelies all over social media. They look PHENOMENAL!!!
Tracy says
Thanks, Kylee!!!
Amy says
Oh man, you had me at “crumb muffin”. Anything with streusel/crumb topping is right up my alley.
Tracy says
Totally agree. Crumb topping is the best topping. 😉 Thanks, Amy!
Rahul @samosastreet.com says
Oh Tracy, this sounds crazy delicious! I can have these for breakfast everyday.
Tracy says
Thanks, Rahul!!
Marina says
I just made these – absolutely delicious!!!!
Tracy says
Yay! So glad you enjoyed them. They’re definitely one of my personal faves!
Patty says
Great recipe! I made these and everyone loved them. I like the fact that you cook the apples with the sugar butter & cinnamon before mixing into the batter.
Tracy says
So happy to hear, Patty! Thanks for reporting back!
shari meier says
Will it make a difference if you use a whole egg?
Tracy says
Some people have had success using a whole egg. I haven’t tried it, so I can’t say for sure without further recipe testing. If you do try it, please let me know how it works out for you!
Laurie L. says
These muffins are really good! Lots of cinnamon apple flavour & a good amount of crispy streusel.
Tracy says
Thank you, Laurie! I’m so glad you enjoyed them!
Nomsa Magagula says
These were extremely delicious!!! I used cottage cheese as I had no sour cream but they were just wow! I have no words!!
Tracy says
Thanks, Nomsa! I’m so glad you enjoyed them!
Karen says
Wow…made these this morning, they are delicious …this recipe is a keeper!,,
Tracy says
So glad you enjoyed them, Karen!
Alexandra Jane says
Can these be stored and eaten the next day? Can’t wait to try the recipe!
Tracy says
They’re definitely best the first day, but you can absolutely store them for a day or two. Store in an airtight container at room temperature. Hope you enjoy them!
Chris Carson says
How long will they last in the fridge?
Tracy says
These are best on the first day, but they will keep for 2-3 days at room temperature in an airtight container. Storing them in the fridge will make them dry out more quickly.