Apple Cinnamon Muffins Recipe with Streusel Topping
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Apple Cinnamon Muffins are an easy fall treat of moist apple cake with buttery crumble and a drizzle of sweet icing! Make this apple streusel muffins recipe with fresh fruit and pantry staples — your home will smell like fall!!
Nothing says fall like freshly picked apples and the scent of warm spices like cinnamon and nutmeg.
There are SO many ways to cook and bake with apples! It’s one of my favorite things to cook with!
I love the flavor of these easy apple cinnamon muffins. The chopped apples pair perfectly with the added cinnamon sugar to create an apple muffin recipe that no one can deny.
Keep in mind that this easy recipe makes the best muffins to start the day, but I also think that they’re great for an after-dinner treat, too.
An added bonus is that you can eat these easy apple muffins any time of day!
Now, let’s talk about the chunks of apples used in the original recipe below on the recipe card.
Most people will use Gala apples because they’re typically sweet and affordable, but you use the best diced apple option that you’re craving.
Honey crisp is a great one – especially if you can grab some on sale! Honestly, any fresh apples will work!
If you want to use a tart apple – go for it. Granny Smith apples would be so good!
The apple pieces will be a bit tart, but the white sugar and ground cinnamon will balance it out quite nicely.
You can always add more sweetness to the muffin tops as well if you want or feel like you need to!
Drizzling maple syrup on top is a great idea and pairs perfectly with the warm cinnamon flavor.
The next time that you’re craving healthy apple muffins, grab a large bowl and start mixing the wet ingredients and dry ingredients together.
In a short amount of time, you’ll be filling your cupcake liners and muffin tin full of batter, waiting for them to bake to be able to enjoy.
Trust me – the wait for this easy apple cinnamon muffin recipe is worth it!
Apple Cinnamon Muffins
If you love crumbles, cobblers, and streusel, you’ll flip for these apple crumble muffins!
Topped with buttery streusel and a simple, sweet glaze, apple cinnamon muffins are the ultimate sweet breakfast, snack, or dessert.
I also have the most delicious and soft banana nut muffins you will ever eat!
Caramel Apple Poke Cake combines all flavors of this apple cinnamon muffins recipe with caramel pudding and whipped brown sugar cream cheese icing.
For fall flavor in cocktail form, try a Caramel Apple Pie Martini. It has a silky texture with just a little kick to keep you warm.
Ingredient Notes and Substitutions
- Flour – Use regular all-purpose flour for this recipe. Be sure to use the spoon and level method for measuring, or your baked goods will come out dense and dry.
- Baking Soda and Powder – You’ll need both to get enough lift in your muffins!
- Apples – Grate one to add moisture to the batter, then dice the other for texture — you’ll get little pops of sweetness in every bite!
- Unsalted Butter – Allow it to soften for the muffin batter, but keep it nice and chilled for the crumble topping.
If salted butter is all you have on hand, omit the additional salt in the recipe.
Tips for Making Apple Crumble Muffins
- Make with or without liners.
If you’ll be enjoying these cinnamon apple muffins yourself, feel free to skip the paper liners and just grease the muffin pan.
However, paper liners make it easier and more sanitary when serving guests or selling at a bake sale.
- Don’t overmix the crumble topping.
If you apply too much pressure or mix for too long, everything will form into a thick paste. The goal is for the mixture to be crumbly with larger chunks throughout.
That way, you’ll get little pockets of sugar and spice when you bite into the apple cinnamon muffins.
- Making the powdered sugar glaze
Start with about half of the liquid to see what the consistency is like. Then, slowly add a little more at a time to thin out the icing as needed.
It should be thick enough to coat the back of a spoon, but thin enough to drizzle smoothly over the apple crumble muffins.
Best Apples for Baking
Any variety of baking apple will work well in this apple cinnamon muffins recipe, depending on how sweet or tart of a flavor you prefer.
Or, try something completely different by replacing some or all of the apples with pears instead!
The following are some of the most popular varieties for cinnamon apple muffins because they are firmer and hold their shape better when baked:
- Jonagold
- Honeycrisp
- Gala
- Braeburn
- Pink Lady
Apple Cinnamon Muffins Recipe FAQ
Not unless they are savory muffins made with meat or cheese. In fact, chilling muffins is a surefire way to dry them out!
Frosting and icing made with milk also typically needs to be kept chilled, but the glaze on these apple cinnamon muffins is perfectly safe at room temperature after it completely dries onto the crumble.
Yes! Once prepared, buttery streusel topping will keep for up to 3 days in the refrigerator. Store in a jar or airtight container for best results.
Then, sprinkle it over the batter for cinnamon apple muffins as directed!
Storing and Freezing Apple Crumble Muffins
Store leftover muffins in an airtight container on the counter for 3 to 4 days.
Enjoy at room temperature or warm in the microwave. You can also reheat them in the oven to crisp up the topping if you’d like.
PRO TIP
To freeze apple crumble muffins, allow them to cool completely before wrapping individually in plastic wrap.
Then, place in a freezer-safe ziptop bag or container and store in the freezer for up to 3 months.
Thaw in the refrigerator, then remove the plastic wrap before eating. The texture of the crumble topping may become softer, but it will still be delicious.
Apple streusel muffins can be stored with or without the powdered sugar glaze. You can always make a fresh batch to drizzle over the muffins once thawed.
Enjoy!
With love, from our simple kitchen to yours.
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Other Delicious Apple Recipes
Apple Cinnamon Muffins Recipe with Streusel Topping
Ingredients
- 2 Cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 Granny Smith apples, 1 grated and 1 diced, 1 cup of each
Crumble Topping
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
Glaze
- 1 cup powdered sugar
- 4 tablespoons milk, or heavy cream, divided
Instructions
- Preheat oven to 375°F (190°C). Grease a 12 cup muffin pan, or line it with muffin wrappers.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
- In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Pour half of the dry mixture into the wet mixture and mix until combined. Pour the remaining dry mixture in and continue mixing until combined. Fold in the apples with a spatula or spoon.
- Spoon the mixture into the prepared muffin pan or use a cookie scoop, filling the muffin wells about 3/4 of the way full. Set aside.
Crumble
- In a medium sized bowl, whisk together the crumble ingredients: flour, both sugars, and cinnamon. Using a fork, mix in the melted butter until large crumbs start to form. Don’t over mix. Spoon the crumble on top of the batter and lightly press down to help them stick.
- Bake 20-22 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow muffins to sit in pan for 5 minutes, then transfer to a wire rack to cool completely.
Icing
- Whisk the powdered sugar and 2 tablespoons milk (or cream) together until combined and smooth, if the icing needs to be thinner, then add the remaining 1-2 tablespoons milk. and mix until the desired consistency is reached. Drizzle icing over muffins and serve warm.
- Store covered at room temperature.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020. Updated and republished September 2024
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I will bakimg these today!!
Made these today turned out great topping a bit crunchy but taste is OK.
Made these yesterday and they were easy and delicious!! Added some pecans to the topping. Yummy!!
Used pears from an abundance of those available on our tree this year. I have made 4 batches and believe me they do not last long. Great recipe! thanks for sharing 🙂
So happy to know you were able to use up that fresh fruit from your yard, Marisa. Thanks for your comment!
TSRI Team member,
Becca
Just made these muffins, DELICIOUS
Hi Barb,
Thanks so much! We absolutely love them! Have a great day!
TSRI Team Member,
Holli
I made these muffins the batter was crumbled and dry so I added 4 tablespoons of apple butter to a doubled batch and 1 tablespoon of ricotta cheese perfect and delicious
could I make a cake out of this??
I made these muffins and used GF Flour. I believe my apples were a bit larger but added it all in. The batter was very thick and they rose beautifully. Will definitely be making them again. Truly a hit for the celiac sufferer in my home.
Dumb question but for the muffin batter do you add both sugars? In step 3 it just says add the sugar. But for the crumble topping it does say to add both sugars.
Hi Michelle!
Both the muffin and the crumble have brown sugar and granulated sugar in them. For the muffin, you add both of the sugars at once as well. Hope this helps!
TSRI Team Member,
Devlyn
So easy to make, and the Apple Cinnamon Muffins turned out absolutely scrumptious! A new favorite from The Slow Roasted Italian website.
Hi Joelle!
We’re so glad that you enjoyed our recipe!
TSRI Team Member,
Devlyn