Apple Cinnamon Crumb Muffins

Mini muffins are so much fun to make. They make the perfect sized snack and they fit so well into kids lunches. I use my mini muffin pan so often. Most variations store really well in the freezer too, so you can make a big batch and then pull them out of the freezer one or two at a time. We almost always have some variety of mini muffin in our freezer.

This recipe is originally from Sally’s Baking Addiction, with a few modifications. I used snap dragon apples, which I have been low key obsessed with since I used them to make Caramel Apple Crisp. The recipe called for cubed apples, but I grated mine instead because I wanted the apple to be a little bit more incorporated into the batter.

This was my first time making this recipe, and the batter was fairly wet, so in the future I would use muffin liners with these muffins, since as you can see in my photo, wet batter spreads a bit when it comes over the top of the muffin wells and you get flatter tops. You can also add a bit more flour to the the batter, but this can also make the muffins a little tough/more dense, so I would just use liners.

There is an optional glaze for these that I didn’t use, because I wanted them to be only mildly sweet. I think they would be delicious with the glaze too though.

Apple Cinnamon Crumb Muffins

Muffins flavored with apple, brown sugar, cinnamon and vanilla and topped with crumb topping
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Breakfast, Snack
Servings 24 mini muffins


For the topping:

  • 1/3 cup packed brown sugar
  • 1 tbsp sugar
  • 1 tsp cinnamon
  • 1/4 cup unsalted butter melted
  • 2/3 cup flour

For the muffins:

  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1/2 cup brown sugar packed
  • 1/4 cup sugar
  • 2 large eggs room temp
  • 1/2 cup yogurt or sour cream room temp
  • 1/4 cup milk room temp
  • 2 tsp vanilla extract
  • 1 1/2 cups shredded apples around two medium apples

Icing (optional):

  • 1 cup powdered sugar
  • 3 tbsp cream
  • 1/2 tsp vanilla


For the crumb:

  • Whisk the dry ingredients together in a bowl. Melt the butter and drizzle it over the top. Toss with a fork or whisk until clumps form.

For the muffins:

  • Preheat the oven to 425 for full size muffins, 350 for mini muffins. Whisk the dry ingredients in a bowl and set aside.
  • In a stand mixer, cream the butter, both sugars and the vanilla until light and fluffy, scraping the bowl as needed.
  • Add the sour cream and the eggs and mix until combined (it is ok if it looks a bit curdled at this point).
  • Scrap the bowl and with the mixer on low, add the dry ingredients and mix until just barely combined.
  • Stir in the apples.
  • Spray your muffin pan with baker's joy or use muffin liners. I suggest liners for these since the batter is on the wet side.
  • Fill the muffin wells almost to the top. Sprinkle the crumb mixture on top.
  • If making mini muffins bake at 350 for about 12-13 minutes or until a toothpick comes out clean. If baking regular size muffins, start at 425 for 5 minutes, then reduce heat to 350 for another 15 minutes or so, or until toothpick is clean.
  • Cool for 5 minutes in the pan then remove to a cooling rack to finish cooling. If using the icing, drizzle over cooled muffins.

For the icing:

  • Mix the ingredients in a bowl until smooth. Drizzle over the muffins.
Keyword Breakfast, Muffins, Snack

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