Easy Apple Crumble Muffins

Apple crumble muffins, a moist muffin that’s loaded with chunks of apples, and topped with a crunchy and delicious cinnamon crumble. This muffin recipe is definitely on top of the list when it comes to mouthwatering muffin flavors!

apple crumble muffins

About The Recipe

These apple crumble muffins are made with super basic ingredients and require very little effort and time. Plus you don’t need any fancy kitchen equipment to make this recipe, just two bowls and a whisk.

This muffin recipe is an oil based cake recipe, this helps keep the muffins moist for days, and there’s no need for creaming butter and sugar as well. You know when you bite into a muffins and there’s barely “anything” inside, that’s not the case with these apple crumble muffins. It’s more like apples with muffins rather than muffins with apples.

The crumble is made with brown sugar, cold butter and cinnamon, it adds crunch to the soft and fluffy muffins, taking this recipe to a whole new level!

The perfect snack! These apple crumble muffins are a great option for kids lunchboxes, picnics, tea parties, or any family get togethers. It’s quick, can be made by anyone, and tastes incredibly delicious!

What You Need To Make This Recipe

Ingredients for Apple Muffins

Oil: use a neutral oil like sunflower or canola.

Apples: use any type of apples, I used 2 small Granny Smith apples, their tartness compliments the sweetness of the muffins really well.

Flour: use regular all purpose flour, I haven’t tried this recipe with any other type of lfour.

Buttermilk: helps to activate the baking powder and gives the muffins a soft crumb. Don’t have buttermilk? make it at home in 2 easy steps, check the tip below.

Ingredients for Cinnamon Crumble

Butter: use cold butter straight form the refrigerator.

Brown sugar: gives the crumble a fantastic molasses flavor.

Cinnamon: one my favorite spices to bake with, it’s aromatic, has such a strong flavor and pairs beautifully with apples.

How To Make Apple Crumble Muffins

Prepare the apple muffin batter.

Step 1: In a bowl combine all the wet ingredients.

Step 2: In a separate bowl sift in and combine all of the dry ingredients including the sugar.

Step 3: Peel and chop the apples into small cubes. Add them into the dry ingredients and mix until they’re fully coated in flour.

Step 4: Pour the wet ingredients into the dry and fold everything together with a spatula.

Prepare the cinnamon crumble.

Step 5: In a bowl combine all of the ingredients and crumble together using your hands. Press the cold butter between your thumb and index finger until everything is fully incorporated. The crumble is ready.

Fill and bake!

Step 6: Fill a prepare cupcake or muffin tin with the apple muffin bater about 3/4 of the way up. Add on 1-2 tablespoons of crumble on each muffin.

Step 7: Bake in an oven preheated at 175 °C / 345 °F for 20 minutes.

Storing The Apple Crumble Muffins

Store the muffins in an air tight container at room temperature for 2-3 days, then transfer to the refrigerator as the muffins contain apples.

Pro Tips

  • Easily make buttermilk at home: for every one cup of milk add one tablespoon of vinegar or lemon juice, let it sit for 3-5 minutes and it’s ready to use!
  • Avoid using soft, and mushy apples for baking. When a recipe calls for a lot of apples, it’s best to use sweet apples like Honeycrisp, but this recipe only uses 2 so it’s completely fine to use tart apples like Granny Smith.
  • Don’t overmix the apple muffin batter, just mix until everything is fully combined.
  • Use room temperature ingredients for the muffin batter, in this case the buttermilk and egg. This helps them combine easily with other ingredients, and most importantly the muffins will bake evenly as the baking process will start immediately when placed in the oven.
  • Measure your ingredients properly, for the flour spoon it into a measuring cup and level it using the back of a spoon.
  • If you have a convection oven (oven with a fan setting) I recommend reducing the temperature by 20 degrees.


What type of apple should I use?

You could use any type of apples you like, just make sure they’re not soft and mushy. I used Granny Smith apples, some other great options are Fuji, Pink Lady and Honeycrisp. Read more about baking with apples here.

Do I have to peel the apples?

Not at all, if you want you could leave the skin on, but I decided to peel them.

Apple Crumble Muffins

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Recipe Card

Apple Crumble Muffins

apple crumble muffins

Apple crumble muffins, a moist muffin that’s loaded with chunks of apples, and topped with a crunchy and delicious cinnamon crumble. This muffin recipe is definitely on top of the list when comes to mouthwatering muffin flavors!

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Course: Dessert

Servings: 12 muffins

Calories: 245kcal


Ingredients for apple muffins

  • 1/2 cup buttermilk, room temp. (120ml)
  • 1/3 cup vegetable oil (80ml)
  • 1 large egg, room temp.
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all purpose flour (150g)
  • 2 tsp baking powder
  • 1/2 cup sugar (100g)
  • 1/4 tsp salt
  • 2 apples small-medium

Ingredients for cinnamon crumble

  • 1/2 cup all purpose flour (62g)
  • 1/2 cup brown sugar (100g)
  • 1 1/4 tsp cinnamon, ground
  • 1/4 cup butter, cold (60g)


  1. Preheat the oven to 175 °C / 345 °F. Line your muffin tray with muffin liners and set aside.
  2. In a small combine vegetable oil, buttermilk, egg and vanilla extract, set aside.
  3. In a separate bowl sift in all purpose flour, baking powder and salt. Add in the sugar and mix everything together.
  4. Peel and chop the apples into small cubes. Add the chopped apples into the dry ingredients and fold together until the apples are fully coated in flour.
  5. Pour the wet ingredients mixture into the dry and fold together until the flour is fully incorporated. Set aside while you make the crumble.
  6. In a small bowl add all purpose flour, brown sugar, cinnamon and cold butter. Crumble everything together using your fingers until fully combined.
  7. Divide the batter between the prepared muffin tray.
  8. Add 2-3 teaspoons of the crumble on each of the muffins.
  9. Bake for 20 minutes, then leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy!


Calories: 245.62kcal

Total Fat: 11.2g

Carbs: 34.38g

Protein: 2.81g

Sodium: 149.71mg

Fiber: 0.97g

Sugars: 19.69g

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