These Apple Muffins are incredibly soft, moist, filled with chunks of fresh apples, and topped with an easy crumb topping. Perfect for breakfast or dessert!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 muffins
For the crumb topping:
- 1/2 cup (65 grams) all-purpose flour spooned & leveled
- 1/3 cup (65 grams) light brown sugar lightly packed
- 1/2 teaspoon ground cinnamon
- tiny pinch of salt
- 1/4 cup (60 grams) cold unsalted butter cubed into small pieces
For the apple muffins:
- 2 cups (250 grams) all-purpose flour spooned & leveled
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup (115 grams) unsalted butter softened to room temperature
- 1/2 cup (100 grams) light brown sugar lightly packed
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120 grams) sour cream or plain Greek yogurt room temperature
- 1/2 cup (120 ml) milk room temperature
- 1 cup (125 grams) chopped apple
Optional: Vanilla Glaze
- 1 cup (120 grams) powdered sugar
- 1-2 tablespoons (15-30 ml)milk
- 1/2 teaspoon pure vanilla extract
To make the crumb topping:
In a medium-sized mixing bowl, whisk together the flour, brown sugar, ground cinnamon, and salt until well combined. Add the cold cubed butter. Using a pastry cutter or fork, cut the butter into the mixture until it's crumbly and starts to come together.
Transfer to the refrigerator to chill while you prepare the muffin batter.
To make the apple muffins:
Preheat oven to 375°F (190°C). Line a 12-count muffin pan with 12 liners and set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, ground cinnamon, and nutmeg. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream the butter, brown sugar, and granulated sugar together for 3-4 minutes or until light and fluffy. Mix in the eggs, vanilla, and sour cream until well combined, stopping to scrape down the sides of the bowl as needed.
Add the dry ingredients and the milk and mix until just combined. Fold in the chopped apples.
Evenly distribute the batter between all 12 muffin liners in the prepared muffin pan, filling them all the way to the top of the liners.
Remove the crumb topping from the refrigerator and sprinkle on top of each one, gently press it down if needed.
Bake at 375°F (190°C) for 18-22 minutes or until the tops of the muffins are set and a toothpick inserted into the center comes out clean. Remove from the oven and cool in the pan for 5 minutes, then carefully remove the muffins from the pan and transfer to a wire rack to cool completely.
To make the optional vanilla glaze:
In a medium-sized mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until well combined and no lumps remain. If the glaze is too thick, add more milk, and if the glaze is too thin, add more powdered sugar until it has reached your desired consistency.
Evenly distribute the glaze on top of all 12 muffins once they have cooled.
Store apple muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Freezing Instructions: Muffins will freeze well for up to 3 months. Thaw overnight in the refrigerator and warm for 20-30 seconds in the microwave if desired.
Room Temperature Ingredients: It's best to make sure all of your ingredients are at room temperature before getting started, including the sour cream and milk.
Milk: I used whole milk in these muffins, but 2%, 1%, skim, or even almond milk will work fine.
Apples: I used a Fuji apple in these muffins, but any kind of baking apple will work fine. Some other great options are Honeycrisp, Granny Smith, or Braeburn apples. I also suggest peeling your apple.