If you're looking for an easy autumn treat, or a way to use up some apples, these Apple Crumble Muffins are the answer! They are fluffy, delicious and very easy to make. The muffins are made with brown sugar and cinnamon for a lovely spiced caramel flavour, and of course they're packed with plenty of juicy apple chunks. On top is a crunchy crumble topping, which you don't have to add, but I do recommend it!
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Ingredient Tips & Equipment Information
- I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
- Make sure your eggs are at room temperature before you start baking.
- I used a mix of milk and yoghurt in the muffins, you can also replace this with buttermilk.
- You don't have to sprinkle the muffins with the crumble topping, but I do recommend it for a crunchy top.
- The muffins can be baked in cupcake cases or muffin cases/wraps.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Apple Crumble Muffins
Make the crumble topping first by stirring together the plain flour, light brown soft sugar and cinnamon in a small bowl. Add the butter and rub it in with your fingers until it resembles breadcrumbs. You can also use a fork to do this, or a food processor. Set it aside. For the muffin batter, in a large mixing bowl, stir together the plain flour, light brown soft sugar, caster sugar, baking powder, cinnamon and salt.
In another mixing bowl, or a jug, whisk together the eggs, vanilla extract, milk and yoghurt. Add the melted butter and whisk it in. Add the egg mixture to the flour mixture and whisk or stir to combine. Add the chopped apple and mix it in.
Divide the mixture between the cases, sprinkle the crumble mix over the top. Bake for 25 minutes or until risen and golden. Leave to cool on a rack.
For the full recipe with measurements, head to the recipe card at the end of this post.
How long do the muffins last and can they be frozen?
The muffins will last for 2-3 days in an airtight container in a cool place. The crumble topping does lose it's crunch when storing them. To freeze them, wrap the muffins well in cling film, put them in an airtight container or a ziploc bag. You can freeze them for up to 3 months.
Do you need an electric mixer to make this recipe?
No, in fact I recommend making them without one. Everything is really easy and quick to mix together with a hand whisk and/or a spatula.
What kind of apples should you use?
I used apples from my dad's garden to make this recipe, but any sweet eating apples will work such as Jazz and Pink Lady.
Can the muffins be made gluten free?
Yes! For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Can the muffins be made dairy free?
For a dairy free version, use a dairy free butter alternative and dairy free milk and yoghurt for the muffins. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cupcake tin
- Cooling rack
- Kitchen scales
- Cookie scoop
- Muffin liners
- Apple cutter
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More apple recipes...
Apple Crumble Muffins
Ingredients
For the muffins
- 325 g Plain flour also known as all purpose flour
- 150 g Light brown soft sugar
- 100 g Caster sugar
- 3 tsp Baking powder
- 1 ½ tsp Cinnamon
- ½ tsp Salt
- 2 Eggs large
- 100 ml Milk any kind
- 100 g Natural yoghurt
- 1 tsp Vanilla extract or paste
- 125 g Butter unsalted, melted
- 225 g Apples peeled, cored and chopped up
For the crumble topping
- 40 g Plain flour also known as all purpose flour
- 15 g Light brown soft sugar
- ½ tsp Cinnamon
- 25 g Butter unsalted, cold
Instructions
- Make the crumble topping first. Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir them together. Add the butter in chunks or cubes and rub it into the flour mixture with your fingers until it resembles breadcrumbs. You can also do this with a fork, a pastry blender or a food processor. Set it aside
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6, and line a cupcake tin with cupcake cases or muffin liners
- In a large mixing bowl, add the plain flour, light brown soft sugar, caster sugar, baking powder, cinnamon and salt. Stir or whisk together
- In another mixing bowl, or a jug, whisk together the eggs, milk, natural yoghurt and vanilla extract. Add the melted butter and mix it in
- Pour the egg mixture into the flour mixture and whisk gently or stir to combine
- Add the apple and mix it in
- Divide the mixture between the cases. The cases should be filled to the top
- Sprinkle the crumble topping over the muffin batter
- Bake for 25 minutes, or until risen, golden and skewer inserted in the centre comes out clean. Put them on a rack to cool completely
- Store leftovers in an airtight container in a cool place and eat within 3 days
Notes
- I used melted butter for the recipe, which I do recommend for best results and flavour. However you can use a baking spread like Stork too.
- Make sure your eggs are at room temperature before you start baking.
- I used a mix of milk and yoghurt in the muffins, you can also replace this with buttermilk.
- You don't have to sprinkle the muffins with the crumble topping, but I do recommend it for a crunchy top.
- The muffins can be baked in cupcake cases or muffin cases/wraps.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Janis Wallis
These apple crumble muffins are absolutely gorgeous. Used the apples from my garden and they were so simple to make. Will be making some more for the weekend.
thebakingexplorer
I'm so happy to hear this, thank you for the lovely review!