
Yields:
15 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
275
Searching for the perfect, easy fall breakfast? Look no further than these apple cinnamon muffins. Soft, incredibly moist, and just sweet enough, these are the muffins we whip up when we really want to impress (without the effort). Perfect for a simple dessert or a grab-and-go breakfast, these treats are the perfect combination of a tender muffin and a cinnamon-y apple crumble (sold yet?). Apple fans—here’s everything you need to know to make your perfect fall breakfast:
The best apples for apple muffins:
In terms of what apples are best to use, it’s pretty much up to you! The only thing we recommend is that you have some tart ones in there to balance out the sweetness of the cake. Granny Smiths are great for this, but we also love Pink Lady's and Fujis. If you need more apple info, check out our list on all the types of apples to use when baking.
The crumble topping.
The streusel topping is what takes these muffins over the top—you don’t want to skip it. We love it as is, but if you’re feeling creative, you can even take it to another level and add some chopped, toasted pecans to the crumble topping.
Storage.
If you have any leftover muffins, store them in an airtight container at room temperature for 3-4 days.
Note: We think these muffins nail the balance of being not-too sweet (especially with our crumble topping), but if you’re in the market for more of a sweeter muffin, we recommend trying one of our sweeter varieties, like our applesauce muffins.
Have you made these yet? Let us know how it went in the comments below!
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Ingredients
For the batter
- 2 cups
all-purpose flour
- 1 tsp.
ground cinnamon
- 1 tsp.
baking powder
- 1/2 tsp.
baking soda
- 1/2 tsp.
kosher salt
- 1/2 cup
(1 stick) unsalted butter, softened
- 1/4 cup
granulated sugar
- 1/4 cup
packed brown sugar
- 1
large egg
- 1 tsp.
pure vanilla extract
- 1 cup
milk, preferably whole
- 1
large Granny Smith apple, peeled, cored, and chopped
For the crumb topping
- 1/2 cup
(1 stick) unsalted butter, melted and cooled slightly
- 1/4 cup
packed brown sugar
- 2 Tbsp.
granulated sugar
- 1 1/2 tsp.
ground cinnamon
Pinch kosher salt
- 1 cup
plus 2 tbsp. all-purpose flour
Directions
- Step 1Make the batter: Preheat oven to 350°F with a rack in the middle position; line 2 standard muffin tins with paper liners. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
- Step 2In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars together on medium speed until creamy. Add egg and vanilla and beat to combine. Scrape down sides of the bowl to make sure all is evenly incorporated. Add dry ingredients and beat on low speed until just a few dry streaks remain. Add milk and beat to combine. Fold in apples. Fill liners ¾ full with batter (you should get about 15).
- Step 3Make the topping: In a medium bowl, combine melted butter, sugars, cinnamon, and a pinch of salt. Mix in flour until large crumbs form. Divide crumbs evenly over muffins.
- Step 4Bake until a toothpick inserted in the middle of a muffin comes out clean, 20 to 22 minutes. Let cool slightly before serving.
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