Glazed Apple Crumb Muffins.

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery, trust me!

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery! @sallybakeblog

These giant, bakery-style apple crumb muffins aren’t really a summertime recipe, but oh well. Apple anything makes my heart skip a beat!

On top of the stunning, surreal sites we saw in the Rocky Mountains the other week – we ate some pretty darn incredible food too. For example, a “cookie dough delight” cookie sandwich so rich that it took two days to finish. (Seriously.)

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery! @sallybakeblog

Kevin and I also visited a couple little bakeries each morning for breakfast. The first day, a giant melt-in-your-mouth apple crumb muffin stared me in the eye. A sucker for anything apple flavored, I bought it intending to share with him. Somehow the muffin disappeared before he got a bite. ?? Whoopsies.

And here I am two weeks later… still thinking about that glazed apple crumb muffin! Yes, I’m a dork. I tried my hand at a few test batches this past weekend and after two bland disappointments, came out with a winner. Third time’s a charm!

Ohhhhh my lanta, these have to be the best muffins I’ve ever made.

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery! @sallybakeblog

There are no secret ingredients and no complicated steps in this apple muffin recipe. Nothing strange, nothing requiring an extra trip to the grocery store. Just a few basic ingredients to make one outrageous morning breakfast.

I use the same basic muffin recipe as my Buttery Blueberry Streusel Muffins. I wanted a light textured, buttery muffin reminiscent of the bakery’s muffin I had in Colorado. My Master Muffin Mix is a little too hearty and dense for replicating the soft, fluffy muffin I craved. If you’ve tried the blueberry streusel muffins, you know today’s apple version will be mouthwatering. Plus, there’s glaze. (!!)

Eggs and yogurt leave each muffin fabulously moist. I call the two my “power ingredients” in this recipe. They are both crucial to the muffin’s texture! If you do not have yogurt on hand, sour cream is an easy substitute.

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery! @sallybakeblog

Buttery and soft, the center of the muffins are bursting with warm, juicy apples. Apples in every single bite. I sweeten the muffins with mostly all brown sugar. In my eyes, brown sugar is an essential flavor when baking with apples. There’s a whole lot of cinnamon too – both in the muffin batter and the crumb topping.

Let’s talk about that crumb topping. I can’t even type “crumb topping” without my stomach growling. It’s THEE best part about this muffin recipe! It’s made from melted butter, brown sugar, a touch of white sugar, cinnamon, and flour. Mix it all up and crumble with your hands over the muffin batter before baking. I made sure some crumbs stayed in larger chunks. Those were the best bites!

Helpful tip: after topping, make sure you press the crumbs down into the batter so it sticks when the muffins rise in the oven.

Another helpful tip: pick off and eat the crumb topping off the baked muffins first. :)

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery! @sallybakeblog

Bake these muffins at an initial high temperature, then reduce to a lower temperature. Why do I do this? This hot burst of air will lift the top of the muffin up quickly, then the inside of the muffin can bake for the remainder of the time. This guarantees a tall, high domed muffin like the kind you love from the coffee shop.

The glaze on top of these apple crumb muffins isn’t necessary, but a simple whisk of confectioners’ sugar, vanilla, and cream will take you about 30 seconds… so why not add it? You will love how the glaze “sets” on top and seeps down into the muffins.

Go ahead, indulge. I promise you’ll still be dreaming about these brown sugared, cinnamon apple muffins weeks after one taste. I cannot sing enough praises for them; without a doubt a new favorite muffin recipe!

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery! @sallybakeblog

*I used a jumbo 6-count muffin pan to make today’s muffin recipe. That’s why they are so large in these photos – a standard 12-count size muffin pan works just fine as well. See recipe notes for baking time adjustments.




Glazed Apple Crumb Muffins

Big, buttery brown sugar apple muffins with a crumb topping and sweet vanilla glaze. Better than a bakery, trust me!

Yield: 6 jumbo muffins or 14 standard size

Prep Time: 25 minutes

Total Time: 55 minutes


Crumb Topping

  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 Tablespoon (15g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, melted
  • 2/3 cup (84g) all-purpose flour


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature preferred
  • 1/2 cup (120g) yogurt*
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (any kind)
  • 1 and 1/2 cups peeled, chopped apple (2 small apples)


  • 1 cup (120g) confectioners' sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon vanilla extract


First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Preheat oven to 425F degrees. Spray a jumbo muffin pan with nonstick spray. See notes for using a standard size 12-count pan.

Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the apples with a wooden spoon or rubber spatula.

Spoon the muffin batter evenly between all 6 muffin tins. There may be enough to make a 7th muffin in a 2nd batch, depending if there were a few extra apple chunks thrown in. Fill the muffin tins until they are full all the way up to the top. Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks.

Bake for 5 minutes at 425F degrees, then keeping the muffins in the oven, lower the oven temperature to 350F degrees and bake for 21-23 more minutes or until a toothpick inserted in the center comes out clean. The total time these jumbo muffins take in the oven is about 26-28 minutes.

Make the glaze: whisk all of the ingredients together and drizzle over warm muffins. Muffins stay soft, fresh, and moist at room temperature for up to 5 days. Unglazed muffins freeze well, up to 3 months.

Additional Notes:

*For 14-15 standard size muffins, reduce baking time to 20 total minutes: 5 initial minutes at 425F and 15 minutes at 350F. 

*Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine. Try with apple flavored, vanilla, honey, nonfat, or full fat. Sour cream works as well. 

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


For a blueberry version, try my Buttery Blueberry Streusel Muffins

Buttery Blueberry Streusel Muffins by


You’ll love these Banana Chocolate Chip Muffins too!

Banana Chocolate Chip Muffins with Cinnamon Streusel


See more muffin recipes.

Big, buttery cinnamon apple muffins with a brown sugar crumb topping and sweet vanilla glaze. Better than a bakery! @sallybakeblog




159 Responses to “Glazed Apple Crumb Muffins.”

  1. #
    dinaposted July 7, 2014 at 6:33 pm

    these look great for breakfast!


  2. #
    Jessica @ Sprinkle Some Sugarposted July 10, 2014 at 10:34 pm

    Yum!! These look amazing, Sally. Definitely perfect for a weekend breakfast! Pinned. :)


  3. #
    Ashleyposted July 24, 2014 at 7:31 am

    The Glazed Apple Crumb Muffins are PHENOMENAL! They are the best muffins I’ve ever had. I am so glad that I tried this recipe! It’s a keeper for sure! Thank you soooo much for sharing it! :-)


  4. #
    Aileenposted July 31, 2014 at 6:00 pm

    They’ve been in my to-do list for weeks and today was the day. I’ve just finished them, and according to my brother they are the best muffins I’ve ever made. So thank you for this wonderful recipe :D


  5. #
    Rosieposted August 4, 2014 at 3:30 am

    LOVE these little muffins. I just blogged about the beautiful Brown Sugar Glazed Apple Bread from Sally’s book, but these muffins are just as tasty. You just can’t beat the cinnamon and apple combo! Rosie


    • Sallyreplied on August 4th, 2014 at 3:17 pm

      Love that apple bread! Thanks Rosie.


  6. #
    Chrystalposted August 16, 2014 at 2:26 pm

    I just made these and I substituted the butter for coconut oil, added a bit of xtra yogurt instead of eggs ( in order to make them vegan) also substituted oat flour for all purpose and tho they smell amazing they didn’t rise. :( Not too sure what I did wrong.. Any advice would be helpful.. I will try this recipie again tomorrow and Mabe add more flour I’ll let ya know how round two goes. Lol. Oh also I made them into mini muffins Mabe that was my mistake? Lol


    • Sallyreplied on August 17th, 2014 at 10:29 am

      The mistake was changing so many of the ingredients. I suggest following the recipe as written or making any of my vegan recipes instead.


      • Jenreplied on December 19th, 2014 at 5:59 pm

        These actually didn’t rise for me sufficiently either — and the tops spread out and over (with the topping not staying in streusel/strudel form). I made normal-size muffins, not extra large. My oven temperature is fine. My one clear possible mistake — which I blame on an overzealous husband — one egg ended up being added early after sugar/butter creaming.

        But, they were still delicious. And I’m going to make them again.

  7. #
    Lorrposted August 25, 2014 at 1:15 pm

    Would you by any chance have a caramel glaze recipe in your repertoire for these fab muffins?


  8. #
    sandiposted August 25, 2014 at 7:54 pm

    These were wonderful! I made them jumbo and regular size also tried the peach was very happy!!


  9. #
    Susanposted August 27, 2014 at 8:32 am

    These were really good. I didn’t have enough sour cream, so I substituted apple sauce. I also accidentally added 1/2c of milk (that’s what I get for trying to make them while the kiddos were still awake) and they still came out fantastic!


  10. #
    Lilposted September 10, 2014 at 11:14 pm

    Hi!! Love all ur recipes! Just found this recipe… can I substitute apples for chocolate chips? Or do the apples add needed moisture to the batter?


  11. #
    Belindaposted September 12, 2014 at 11:08 am

    Just wondering if I could use grated apple instead of apple chunks – do you reckon that would affect the baking time? Want to make these for my son but I know he won’t eat them with chunks of apple. Thanks!


    • Sallyreplied on September 12th, 2014 at 4:32 pm

      There may be another minute or two to add to the baking time using grated. Enjoy!


  12. #
    Em Stuartposted September 16, 2014 at 5:34 pm

    These are practically screaming for my favourite Weight Watchers Toffee yoghurt… Mmmnn


  13. #
    Danaposted September 17, 2014 at 4:20 pm

    You will never ever have a better apple muffin than these! If you don’t believe me, ask my 8,10 and 12 year old kids who believe they are experts since they come from a long line of bakers and cooks lol. Absolutely without a doubt, delicious!!!


  14. #
    Amyposted September 21, 2014 at 11:26 am

    These were incredibly moist and delicious. I didn’t make it with the glaze because I plan to freeze. Can’t imagine how yummy they are WITH glaze.

    As always, followed your recipe to the tee. Thank you for sharing!


    • Sallyreplied on September 22nd, 2014 at 6:33 pm

      Thanks for reporting back, Amy!


  15. #
    Lorena Markovposted September 23, 2014 at 12:58 pm

    I have never left a comment on a blog. These are THAT GOOD. Better than any bakery!


  16. #
    Evelyn Ngposted September 24, 2014 at 3:31 pm

    We have two gorgeous apple trees in our backyard and I was looking for recipes that would use apples besides the typical apple pie and appleasuce variety. I’m not going to lie, I was a little nervous of the process, my sister and my mom are the main bakers in the house and both were away when I tried this recipe. They’re currently cooling right now and they look and smell fantastic right now. I can’t wait to dig in and show my mom and sister what I was able to do by myself!


    • Sallyreplied on September 25th, 2014 at 2:21 pm

      Hope you enjoy them Evelyn!


  17. #
    Peggy Niswanderposted September 25, 2014 at 9:18 am

    I need to make apple muffins for my daughters kindergarten class for a fall party and came across this recipe. I am pretty sure it will be a hit, they look amazing!


  18. #
    Alyceposted September 25, 2014 at 10:19 pm

    These were absolutely delicious. I suppose I overfilled the muffin tins, for they were flat. But they tasted divine…. even without the glaze; that just seemed like gilding the lily :)


  19. #
    Suzanne Holtposted September 26, 2014 at 3:35 pm

    These muffins look amazing. I have pinned them onto my “Taste of Fall” board. Thanks for sharing the recipe!


  20. #
    Cathyposted September 29, 2014 at 10:41 pm

    Hi! I know it’s been a while since you posted this recipe, but I just made these with apples from a tree my parents have in their backyard. I’m not a fan of cooked fruit (no fruit pies, cobblers, or crumbles for me), but I liked these. I added mini cinnamon chips after folding in the apples, which made them just a bit sweeter. I love how nice the dome is on top too. My muffins sometimes turn out flat, but these were perfectly shaped. Oh, and of course I shared with my parents since I used their apples, and they loved them too!


  21. #
    Christine Berlindposted October 1, 2014 at 11:35 am

    Made these the other day were absolutely amazing! Would like to know if I can convert it to 13×9 and make it like a cake for work. Any suggestion on temp and cooking time?


    • Sallyreplied on October 13th, 2014 at 9:33 am

      Hi Christine. Sorry for the delay responding, I was on vacation. I would say this batter will fit better into a 9 inch square baking pan. May not be enough for a 9×13. Use your best judgement. 350F temperature and I am unsure of the exact bake time.


  22. #
    Grow_wildposted October 2, 2014 at 2:29 pm

    Just made these and they turned out soooo good. Perfect autumn breakfast. I put a spoonful of some apple butter I made earlier this week on top before adding the crumble (mostly because I now have a quart of apple butter to use before it goes bad) but it really helped the crumble stay put and became a delicious glaze.


  23. #
    Cindy Tottleposted October 6, 2014 at 3:59 pm

    She made them without the glaze, and they were delicious!


  24. #
    Gapposted October 7, 2014 at 7:55 am

    Hi Sally,
    I just made these this morning and couldn’t wait to try them! Unfortunately they came out flat and the topping was just a mess, not beautiful big crumbs like yours :(
    I followed your recipe only subbing sour cream for yogurt, do you think that affected it? Also I had to increase cooking time by 5 mins since I made the cupcake size. Hmmmmm I’m so disappointed that they didn’t come out like yours that look fab!


    • Sallyreplied on October 15th, 2014 at 11:40 am

      Hi Gap! Was the crumb topping nice and chunky when you were mixing it up? Try to add a little more flour to it. It sounds like there was too much butter which made it melt all over the place – AND this would have to do with the tops being so flat. The sour cream wouldn’t have anything to do with it.


  25. #
    Carol Minardo Kirschposted October 7, 2014 at 3:19 pm

    Made these in regular muffin pan.Made11 and they were very good


  26. #
    Mary Hentschelposted October 10, 2014 at 9:07 am

    These apple muffins where the best muffins I have ever made!! I usually have a hard time with crumb topping not this recipe. Thanks so much


  27. #
    Audrey Lposted October 10, 2014 at 10:48 am

    I tried these muffins and they are really amazing, and the ingredients are simple to find! Thank you so much for sharing, from a french girl who wants to try every muffin recipe of your “repertoire”!


  28. #
    Rhonda Helmickposted October 10, 2014 at 3:37 pm

    I I just took these muffins out of the oven I followed the recipe exactly ,they seem overly moist, and seemed underbaked even though I bake them for more than what the time says for the 15 smaller muffins. don’t know ….. Maybe because I used cupcake liners…. They smell awesome and don’t taste bad but I would make these again….


  29. #
    Nicholeposted October 12, 2014 at 1:23 pm

    I made the apple ones this morning- so delicious! I only added a little bit of nutmeg to the batter. Great recipe. Definitely saving for future use.


  30. #
    Lauraposted October 19, 2014 at 9:17 am

    These were the most delicious muffins I have ever made! They disappeared fast! They were so moist, flavorful and delicious! I’ve made them twice already!


  31. #
    Chelseaposted October 21, 2014 at 2:53 pm

    Hi Sally,

    In the process of making these, would it be possible to use a mini muffin pan? I’m trying to make more for a crowd.



    • Sallyreplied on October 21st, 2014 at 3:39 pm

      Absolutely. 8-10 minutes bake time at 350F.


  32. #
    Claudiaposted October 22, 2014 at 9:15 pm

    I made these for the second time today because they were easy and delicious. I added rum-soaked raisins and instead of the glaze stuck a walnut-half in every top pre-baking. I also bake the dough in the mini muffin pan (24) and it yields over 2 pans full. Fill only 2/3rds and bake at 350F for 11 mins. Perfect to bring to work, since they are only 2-biters. The streusel are not enough for the look on the photos of the mega muffins of the original receipe, but just enough for the great taste.


  33. #
    Jean Leitenbergerposted October 23, 2014 at 11:01 am

    Can these muffins be frozen, saw that someone didn’t put on the glaze because they were going to freeze them, can you put the glaze on after they have been frozen?


    • Sallyreplied on October 24th, 2014 at 7:01 pm

      yes, you can glaze them after freezing


  34. #
    Margie Pposted October 30, 2014 at 1:42 pm

    Hi Sally
    I just baked these wonderful apple muffins. So very good ! Do you happen to have the stats on them? (fat, carb, fiber & protein) Thanks, great recipe!


  35. #
    Ginaposted October 30, 2014 at 2:54 pm

    I just made these muffins as we have been blessed with an abundance of apples. I love muffins…but these were outstanding! I already have requests from my husband’s co workers to make some for tomorrow for work! Thank you for such amazing recipes…I always know that your recipes will be great!


    • Sallyreplied on October 30th, 2014 at 6:40 pm

      Thanks Gina– so glad you enjoy these muffins and so many other recipes of mine.


  36. #
    Maryellenposted October 31, 2014 at 3:03 pm

    I screwed this up from beginning (didn’t” read ahead that flour was to be added last for crumb topping n it turned into sludge) with temperatures -I thought I read 475 degrees , had to leave door open til it dropped then forgot to drop it again after 5 minutes! Despite,my errors (I am a cook not a baker) they came out pretty good! So the recipe is forgiving, thankfully…Will make again, not too too sweet n moist!


    • Sallyreplied on October 31st, 2014 at 5:21 pm

      So glad the muffins were OK Maryellen. Thanks for making them and reporting back!


  37. #
    Lilacposted November 3, 2014 at 11:05 am

    I like how these muffins turned out. I’m eating one right now! They are moist, not too sweet, and have good apple cinnamon flavor. I substituted applesauce for the sour cream and non-dairy milk for the milk because we are lactose intolerant. And I didn’t add the glaze to make it healthier. The only thing I’d change is the crumb topping. I like my crumb more buttery and sweet and this one had too much flour for my taste, and seemed more sandy to me. Overall though a great muffin I’d make again.


  38. #
    Natalieposted November 7, 2014 at 11:40 am

    I made these for company and they are just amazing. I used gala apples, and it was the perfect sweet and tart combination for the recipe. Thanks so much for sharing! This is defiantly my new muffin-go-to now.


  39. #
    Kimposted November 9, 2014 at 8:54 pm

    Just made these and they are delicious! Can’t wait for my co-workers to taste them. Ordered your cookbook, anxious for it to arrive.


  40. #
    Charissaposted November 16, 2014 at 11:15 am

    These muffins turned out beautifully! I’m obsessed with all things apple and cinnamon. I’ve already linked one of your recipes on my blog, and I will link this one, too! The jumbo size makes them just like a bakery! Your blog is my fav – keep the yumminess coming!


  41. #
    Biancaposted November 30, 2014 at 10:20 am

    My goodness, this was a seriously fantastic muffin…so tender! I used sour cream instead of yogurt and omitted the glaze. I managed to pack in two very large honeycrisp apples. The crumble is a beautiful thing :) Thank you for sharing, this is a keeper!


  42. #
    JUDY SMITHposted December 7, 2014 at 1:08 pm

    Can these be made into a loaf? I would think so, but wanted to check.


    • Sallyreplied on December 7th, 2014 at 4:23 pm

      Definitely– but I am unsure of the bake time.


  43. #
    Miaposted December 11, 2014 at 3:35 pm

    I brought these in to work today and I got TONS of compliments, many saying it was the best muffin they’ve ever had! Very moist and not overly sweet. Normally I avoid making crumble because it’s usually a hassle, but you made it so easy and delicious. Doesn’t need the glaze, it’s perfect without it.


  44. #
    Kim Sargentposted December 16, 2014 at 8:50 pm

    OmG so good. My son said it was the best muffin he ever had. Yummy!


  45. #
    Ashlinnposted December 19, 2014 at 12:39 pm

    So I have everything, but yogurt. I don’t want to have to go to the store. Any recommendations for the yogurt?


    • Sallyreplied on December 19th, 2014 at 12:42 pm

      You could combine the need for both yogurt and milk and use 3/4 cup of milk, but make it a thick milk like 2%, whole or even buttermilk.


  46. #
    Rochelleposted January 2, 2015 at 1:58 pm

    Hi Sally!
    Thank you for another delicious recipe! Tried these muffins yesterday and they were amazing!!
    The combination of apple and spice was delicious and not overly sweet- perfect for breakfast. This was my first time making crumb topping like that and it was easy and delicious :) We made these muffins without the glaze and they were awesome like that and I’m sure they would be good with it as well !
    Looking forward to trying your peace muffins and chocolate muffins soon :D
    Thanks again!


  47. #
    Rochelleposted January 2, 2015 at 1:59 pm

    *peach :P


  48. #
    Rebeccaposted January 6, 2015 at 1:20 pm

    Hi, I made this and downsized them because I don’t have a large muffin pan but I was disappointed in how they turned out. They are delicious, however, they didn’t set up correctly and ended up melting into one big cake like situation. I followed the directions to the T but I’m not sure what went wrong…Anyways I would advise other people to consider baking it in a cake dish as it has a very airy light cake like consistency but perhaps you’ll have better luck than I. Delicious either way.


  49. #
    Diptiposted January 22, 2015 at 6:51 am

    Hi Sally!

    Tried this today with hesitation as I do not have a stand mixer and was wondering whether it would turn out just as good as others mentioned, but I must say some muscle power to it brought the most moist muffins out of the oven. It’s super fluffy and moist and tastes heavenly!

    Thank your so much for this wonderful receipe ! Sure a keeper☺️


  50. #
    Moposted January 25, 2015 at 9:01 pm

    Tried these today, delicious!!!!


  51. #
    Moposted January 25, 2015 at 9:02 pm
  52. #
    Sloaneposted February 8, 2015 at 5:55 pm

    Just made these! A bunch of comments. First of all, I ate half of the crumble before putting it on the muffins. I swear. The crumb itself is so amazing! To the person who did not see the part about putting the flour in last, I didn’t see it either but it still worked. I added a dash of nutmeg too (someone else said they did) to give it apple pie flavor. My sister tasted the batter before I added the apples and said, this tastes like apples. It was flavor association and the fact that Sally’s recipes are so amazing! I also added some more baking powder. I have made the sparkling jumbo blueberry muffins, and the tops came out beautiful. These tops went up and then out, so they wound up kind of flat. Unfortunately, I didn’t spray the tin enough and only half came out, like, came out of the tin whole. Still delicious. I gave the falling-apart one to my sister while she was on the excersize bike. She ate the whole thing and stayed on an extra 10mins! Thank you Sally for once again working your magic!


  53. #
    Rachelposted February 12, 2015 at 11:54 am

    The smell of the crumble is a good enough reason to make it first:put the bowl somewhere in nose-range, because those wafts are gorgeous. Seriously, these muffins are the real deal. They’re so perfectly moist and brown sugar-y, I just want to build my house out of them.


  54. #
    Rachelposted February 15, 2015 at 3:09 am

    Any chance these can be made ahead?


  55. #
    Sofiaposted February 24, 2015 at 12:56 pm

    I just tried these muffins and although delicious they’re a bit too airy for my taste (more like a cupcake than a muffin) and didn’t really form a dome, instead spread out. I made three batches, changing the quantity of batter in each and they all had the same problem.
    Any idea what I’m doing wrong? I was really looking for the dome-shaped muffins (no matter the airy-ness).


  56. #
    Kacieposted February 26, 2015 at 9:10 pm

    These are so good, like I never comment back on websites, but DANG what the heck, these are so delicious. They are moist, tasty, and I guess sort of healthy, right?


    • Sallyreplied on February 27th, 2015 at 11:04 am

      Kacie, thanks for reporting back!


  57. #
    Millie Reaganposted February 28, 2015 at 8:08 pm

    Thank you. Thank you. Thank you. These muffins are the absolute bomb. Halfway thru making them i realised i had no yoghurt so I substituted buttermilk and it worked beautifully. They are hands down the best baked goods i have ever produced. Thank you.


  58. #
    Catherineposted April 14, 2015 at 3:14 am



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