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Apple Cinnamon Crumb Muffins

Soft Apple Cinnamon Crumb Muffins filled with fresh apples and warm cinnamon.
Finished with a buttery crumb topping and optional vanilla icing.
Perfect for breakfast, brunch, or a cozy fall snack.
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Prep Time 20 minutes
Course Breakfast
Cuisine American

Ingredients
  

Crumb Topping

  • 1/3 cup packed light or dark brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter melted
  • 2/3 cup all-purpose flour

Muffins

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup plain yogurt or sour cream
  • 2 teaspoons vanilla extract
  • 1/4 cup milk
  • 1½ cups peeled and chopped apples

Vanilla Icing (Optional)

  • 1 cup confectioners' sugar
  • 3 tablespoons heavy cream or milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan or line it with paper liners.
  • Prepare the crumb topping by mixing brown sugar, granulated sugar, and cinnamon. Stir in melted butter, then gently mix in the flour with a fork until large crumbs form. Set aside.
  • In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  • In another bowl, beat the softened butter with both sugars until light and creamy, about 3 minutes.
  • Add eggs, yogurt, and vanilla extract. Beat until mostly smooth.
  • Gradually mix the dry ingredients into the wet ingredients, alternating with the milk. Mix until just combined.
  • Fold in the chopped apples without overmixing.
  • Divide the batter evenly among the muffin cups, filling each nearly to the top.
  • Sprinkle a generous amount of crumb topping over each muffin, gently pressing it into the batter.
  • Bake the Apple Cinnamon Crumb Muffins for 5 minutes at 425°F (218°C). Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes before transferring to a wire rack.
  • For the icing, whisk together confectioners' sugar, cream, and vanilla until smooth. Drizzle over warm or cooled muffins.

Notes

  • Plain Greek yogurt may be substituted for sour cream.
  • Use your favorite milk, including dairy or plant-based.
  • Enjoy warm with butter, coffee, tea, or hot apple cider.
  • Skip the icing for a less sweet breakfast muffin.