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Lawrence D. Smith

Bakery-Style Apple Cinnamon Crumb Muffins

Soft, warmly spiced apple muffins packed with juicy chopped apples, topped with buttery cinnamon-sugar crumbs and finished with an optional vanilla icing. They’re tender inside, crumbly on top, and wonderfully comforting.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 14 muffins
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Crumb Topping
  • ⅓ cup 67g packed light or dark brown sugar
  • 1 tablespoon 15g granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup 4 tablespoons; 56g unsalted butter, melted
  • ⅔ cup 84g all-purpose flour, spooned and leveled
Muffins
  • 1¾ cups 219g all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup 8 tablespoons; 113g unsalted butter, softened to room temperature
  • ½ cup 100g packed light or dark brown sugar
  • ¼ cup 50g granulated sugar
  • 2 large eggs at room temperature
  • ½ cup 120g yogurt or sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ cup 60ml milk, any kind, at room temperature
  • 1½ cups 180g peeled and chopped apples, cut into ½-inch chunks (about 2 medium apples)
Vanilla Icing — Optional
  • 1 cup 120g confectioners’ sugar
  • 3 tablespoons 45ml heavy cream, or milk for a thinner consistency
  • ½ teaspoon pure vanilla extract

Equipment

  • 12-count muffin pan (a second pan may be needed for 14 muffins, or bake in batches)
  • Paper muffin liners, if using
  • Nonstick cooking spray
  • Medium mixing bowl
  • Large mixing bowl
  • Fork
  • Whisk
  • Handheld or stand mixer fitted with a paddle attachment
  • Silicone spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Apple peeler
  • Knife and cutting board

Method
 

  1. Prepare the Oven and Pan: Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with muffin liners. Since the recipe makes up to 14 muffins, prepare a second pan if needed, or plan to bake in batches using one pan.
  2. Make the Crumb Topping: In a medium bowl, combine the brown sugar, granulated sugar, and cinnamon. Stir in the melted butter, then gently work in the flour with a fork.
    Keep the mixture in large, loose crumbles and avoid over-mixing; excessive mixing can turn the topping into a thick paste. Set aside.
  3. Combine the Dry Ingredients: Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl until evenly combined. Set the dry mixture aside.
  4. Cream the Butter and Sugars: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and granulated sugar on high speed for about 3 minutes, until smooth and creamy.
    Scrape the sides and bottom of the bowl as needed.
  5. Add the Wet Ingredients: Add the room-temperature eggs, yogurt or sour cream, and vanilla extract to the creamed mixture.
    Beat on medium speed for 1 minute, then increase to high speed and continue until the mixture is combined and mostly creamy. A slightly curdled appearance is fine. Scrape the bowl again as needed.
  6. Finish the Batter: With the mixer on low speed, gradually add the dry ingredients and milk to the wet mixture. Mix just until no pockets of flour remain. Fold in the chopped apples, distributing them evenly throughout the batter.
  7. Fill the Muffin Pan: Divide the batter evenly among the prepared muffin cups, filling each one all the way to the top. Spoon the crumb topping over each muffin and gently press the crumbs down so they adhere to the batter.
  8. Begin Baking: Place the muffins in the 425°F (218°C) oven and bake for 5 minutes.
  9. Reduce the Temperature: Without removing the muffins from the oven, reduce the oven temperature to 350°F (177°C). Continue baking for another 15–18 minutes.
  10. Check for Doneness: Bake until a toothpick inserted into the center of a muffin comes out clean. The total oven time is about 20–23 minutes.
  11. Cool the Muffins: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to continue cooling.
  12. Prepare the Vanilla Icing: Whisk the confectioners’ sugar, heavy cream or milk, and vanilla extract together until smooth.
  13. Drizzle and Serve: Drizzle the icing over the warm or cooled muffins. The muffins can also be served plain without icing.
  14. Store the Muffins: Keep iced or plain muffins covered at room temperature for a few days, or refrigerate them for up to 1 week.
  15. Freeze for Longer Storage: For best results, freeze the baked and cooled muffins without icing for up to 3 months. Thaw them in the refrigerator or at room temperature, then add fresh icing before serving.

Notes

  • Use apples that hold their shape when chopped so the muffins retain distinct pieces of fruit throughout the crumb.
  • Cut the apples into approximately ½-inch chunks for even distribution in the batter.
  • Keep the crumb topping in large crumbles rather than mixing it into a paste.
  • Room-temperature eggs, yogurt or sour cream, milk, and softened butter help the batter combine smoothly and evenly.
  • The batter should fill the muffin cups all the way to the top before adding the crumb topping.
  • For a thinner vanilla drizzle, use milk instead of heavy cream in the icing.
  • Plain or Greek yogurt, at any fat content, can be used in place of sour cream. Unsweetened applesauce or mashed banana may also be substituted in the same amount.
  • Any dairy or nondairy milk can be used.
  • For jumbo muffins, bake at 425°F for 5 minutes, then at 350°F for 22–25 minutes, yielding about 6 muffins.
  • For mini muffins, bake at 350°F for 12–14 minutes, yielding about 36–40 muffins.
  • Baked and cooled muffins can be frozen for up to 3 months. For the best result, freeze them without icing and add fresh icing after thawing.