Easy Apple Crumble Muffins
Last Updated on July 30, 2025 by Jamie Saechao
These apple crumble muffins will satisfy your fall cravings! Made with chopped apples, melted butter, brown sugar, and spices, these moist and tender muffins overflow with Autumn flavor!
Though these muffins have a handful of ingredients, they are quick and simple to whip up. The crumble topping adds a sweet crunch of fall flavors like cinnamon, nutmeg, and brown sugar.
Inside, you’ll find a tender muffin loaded with chopped apples.
For more fall muffins try pumpkin streusel muffins or caramel apple muffins.
Ingredients
- All-purpose flour
- baking soda
- baking powder
- Salt
- Unsalted butter
- Sourdough discard: flat, runny sourdough starter that has not been fed
- Milk – I used whole milk.
- Sour cream
- Sugar
- Brown sugar
- Nutmeg *optional
- Cinnamon
- Eggs: Use room-temperature eggs
- Vanilla extract
- Apples: Use Granny Smith or Pink Lady Apples
For the icing (optional):
- Heavy cream
- Confectioner’s sugar
- Vanilla Extract
Recipe Tips
- For less mess, use a large cookie scoop to scoop out the muffin batter
- If you are using refrigerated discard, set it on the counter for an hour to warm up before starting the recipe.
- The secret to making muffins moist and tender? Do not overmix! Stir all ingredients until just combined.
How To Make Apple Crumble Muffins
Preheat your oven to 425 degrees F and line a muffin tin with cupcake liners. Peel, core, and chop the apples into small pieces.
In a large mixing bowl, add the melted butter, sugar, brown sugar, milk, sour cream, eggs, vanilla extract, and salt. Mix with a spatula until just combined; do not over mix.
In a medium bowl, whisk together the flour, baking soda, baking powder, nutmeg, and cinnamon. Pour the dry ingredients into the wet and stir until just combined. Add the diced apples and mix again until just combined, taking care not to mix too much.
Fill each muffin liner to the top with batter.
Crumb topping: Whisk together the flour, sugar, cinnamon, and nutmeg in a small mixing bowl. Pour in the melted butter and mix with a fork, using an upward motion, until crumbles form. Sprinkle the top of each muffin with a liberal amount of streusel topping.
Bake the muffins for 5 minutes, then lower the temperature to 350 degrees F. Bake until they are golden brown and the center springs back when touched.
Let the muffins cool on a wire rack before making the icing. Whisk all icing ingredients together and drizzle over the muffins.
Faq’s
Over-mixing the batter can cause dense muffins, as well as using old baking soda or baking powder. Use fresh ingredients and take care not to overmix!
​How To Create Tall Bakery-Style Muffins
For oversized, jumbo muffins that bake up tall, set the oven to a high temperature and bake for 5 minutes. The extra heat will encourage the muffins to spring up. Leave the oven door shut, lower the oven temperature, and finish baking.
Storage
Store the muffins in an airtight container at room temperature for 3 to 5 days. To freeze, wrap individual muffins in plastic wrap or foil, then place them in an airtight container and freeze for up to 3 months.
Tip: When freezing, leave off the vanilla icing or caramel sauce until the muffins are thawed.
To thaw, set the muffins on the counter overnight, then warm up in the microwave the next morning.
With a tender crumb and tangy fall flavor, these delicious muffins will be enjoyed by your whole family!
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Easy Apple Crumble Muffins
Ingredients
Muffins
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp nutmeg optional
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1/2 cup melted butter
- 1.5 tsp vanilla
- 1/2 cup sour cream
- 1/3 cup milk
- 1/2 cup chopped apples peeled and cored
Streusel Topping
- 2/3 cup flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup melted butter
Icing *optional
- 1 cup confectioner's sugar
- 3-5 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
Muffins
- Preheat the oven to 425 degrees F and line a muffin pan with muffin liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.2 1/2 cups flour, 1/2 tsp baking soda, 1 tsp baking powder, 1 tsp cinnamon , 1/4 tsp nutmeg, 1/2 tsp salt
- In a large bowl, mix the brown and white sugar, eggs, melted butter, vanilla, sourdough cream, and milk.1/2 cup brown sugar, 1/2 cup white sugar, 2 eggs, 1/2 cup melted butter, 1.5 tsp vanilla , 1/2 cup sour cream, 1/3 cup milk
- Pour half of the dry ingredients to the wet ingredients and mix with a spatula. Add the rest of the dry ingredients and mix until just combined. Do not over mix. Add the chopped apples and mix until just combined. Fill the cupcake liners to the top with batter.1/2 cup chopped apples
Streusel Topping
- Whisk together the flour, sugar, cinnamon, and nutmeg. Pour in the melted butter and mix with a fork, using an upward motion, until small crumbles form. Sprinkle the top of each muffin with 1-2 tablespoons crumble topping.2/3 cup flour, 1/3 cup brown sugar, 1 tsp cinnamon , 1/4 tsp nutmeg, 1/4 cup melted butter
Bake
- Bake at 425 degrees F for five minutes. Leave the oven door closed and adjust temperature to 350 degrees F. Bake for an additional 15-16 minutes or until a toothpick comes out clean. Remove muffins from tin and cool on wire rack.
Icing (optional)
- Whisk together confectioner's sugar, vanilla, and 3 tablespoons cream (or milk). Add additional cream by the tablespoonful until desired consistency forms. Drizzle over warm muffins.1 cup confectioner's sugar, 3-5 tbsp heavy cream, 1 tsp vanilla extract
Notes
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- For less mess, use a large cookie scoop to scoop out the muffin batter.
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- Fresh, juicy apples are the best option for this recipe, I like to use Granny Smith or Pink Lady.
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- For tender muffins do not over-mix the batter.Â
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- Substitute cream for milk in the icing if desired. Almond and oat milk also work.Â
