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Apple Muffins With Crumb Topping

Apple muffins with crumb topping bake up with golden domes and cinnamon streusel that turns crisp while apples stay tender. A simple fold-and-bake method creates a moist muffin crumb with apple pieces throughout.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter cold, cubed
For muffins
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup whole milk
  • 2 tsp vanilla extract
  • 2 cup apples peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat the oven to 375F, then line a 12-cup muffin tin. Make sure the cups are ready so you can fill immediately once the batter is mixed.
Make the streusel
  1. Mix all-purpose flour, brown sugar, and cinnamon until evenly combined. Break up any sugar lumps so the topping bakes uniformly.
  2. Cut in cold butter with a fork until crumbly. Refrigerate the streusel so it stays cold while you mix the muffin batter.
Mix the muffin batter
  1. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Whisk until the dry ingredients are evenly distributed.
  2. Whisk melted butter, granulated sugar, eggs, sour cream, whole milk, and vanilla extract until smooth. Stop when the mixture looks fully combined and glossy.
  3. Fold the flour mixture into the wet mixture until just combined. Fold gently so the batter stays thick and doesn’t overmix.
  4. Fold in diced apples. Mix only until the apple pieces are evenly dispersed.
Fill and bake
  1. Divide the batter into muffin cups. Fill each cup and keep the tops level for even baking.
  2. Top each muffin generously with the chilled streusel. Add enough crumb so it forms a visible layer on top.
  3. Bake for 20-22 minutes at 375F until a toothpick comes out clean and the tops are golden. Look for a firm center and crisp-looking crumb.
  4. Cool in the pan for 5 minutes before transferring. Letting them rest briefly helps the muffins set before you move them.

Notes

For the best crumb texture, keep the streusel cold until the moment you sprinkle it on the batter. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days; freeze up to 2 months (thaw overnight in the fridge). If you want a lighter option, swap whole milk for 2% milk and use low-fat sour cream for a modest reduction in fat while keeping the batter tender.