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.

 

 

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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

Ingredients:

Crumb Topping

  • 1/3 cup (67g) 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

Muffins

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) light or dark 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)

Glaze

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

Directions:

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.

*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 sallysbakingaddiction.com

 

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

 

 

   

137 Responses to “Glazed Apple Crumb Muffins.”

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    Jasmine @ A cupcake for my thoughtsposted June 10, 2014 at 5:59 am

    OMG these look amazing! I want to make these right now! I tried the green/pink smoothie recipe and it was delicious! Thanks for all the delicious recipes :)

    Reply

    • Sallyreplied on June 10th, 2014 at 8:03 am

      So glad you enjoyed the superfoods smoothie recipe Jasmine! Let me know if you give these muffins a go.

      Reply

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    Sineadposted June 10, 2014 at 6:01 am

    Yummy! The glaze is the perfect finishing touch :-)

    Reply

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    Caleyposted June 10, 2014 at 6:16 am

    Oh my gosh, I love all the crumbs on top! The best part of any muffin, maybe :) All the huge pieces of apple are great too…I can imagine how delicious these are. I’m glad you enjoyed your time in Breckinridge so much! :D

    Reply

    • Sallyreplied on June 10th, 2014 at 8:02 am

      Thanks Caley – and these muffins are so you. You must try them sometime!

      Reply

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    Bri | Bites of Briposted June 10, 2014 at 6:23 am

    Sally, these look awesome! I love taking recipe ideas from things I’ve tried on vacation or while going out to eat. Your trip looked awesome. Summer is such a beautiful time of year in CO.

    Reply

    • Sallyreplied on June 10th, 2014 at 8:02 am

      Yes it is! I fell in love with it there. Would love to move there one day!

      Reply

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    Chloe @ foodlikecakeposted June 10, 2014 at 6:25 am

    These look amazing!

    Reply

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    Laura @ Raise Your Gardenposted June 10, 2014 at 6:44 am

    Sally, I just laughed so hard when you said it took you three times to get the muffin right. I mean, I feel so much better about myself now. So if it takes me 6 times, no worries, right??

    I love the crumb topping, looks absolutely scrumptious, too tempting to just pick off!

    And the glaze, you’re leaving me speechless =) Thanks Sally!!

    Reply

    • Sallyreplied on June 10th, 2014 at 8:02 am

      Laura, by no means are my recipes perfect the first go around! My freezer is currently full of “mediocre” test batches of cookies, breads, muffins, etc.

      Reply

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    Rachel @ Baked by Rachelposted June 10, 2014 at 7:49 am

    These look amazing! Would love some for breakfast!

    Reply

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    Pennyposted June 10, 2014 at 8:05 am

    Hi Sally! I’m just wondering, but why don’t you use paper liners for your muffins?

    Reply

    • Sallyreplied on June 10th, 2014 at 8:12 am

      Because I do not have jumbo muffin liners. I also note in certain muffin recipes when liners shouldn’t be used because the muffins will stick. You may use a liner for these though.

      Reply

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    Laura Dembowskiposted June 10, 2014 at 8:31 am

    I’d love to wake up to one of these! All the different flavors and textures from the muffin to the apples to the crumb and finally the glaze. Fab!

    Reply

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    Taylor @ Food Faith Fitnessposted June 10, 2014 at 8:33 am

    How much would you judge me if I told you that I am debating skipping the gym to make these babies!
    I mean, apples, crumb topping AND glaze…these are killing me!
    Pinned!

    Reply

    • Sallyreplied on June 10th, 2014 at 10:21 am

      NO judging!

      Reply

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    Gayle @ Pumpkin 'N Spiceposted June 10, 2014 at 8:51 am

    Love the toppings on these muffins, Sally! Looks absolutely delicious! Pinned!

    Reply

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    Christineposted June 10, 2014 at 8:57 am

    Boy, I need to eat breakfast because these are making me CRAZY hungry!!! I love apple anything – I will have to make these for my parents next time I go home…wonder if I could just pour into a loaf pan and make a bread out of it? Ooooo…and then put that cinnamon swirl in the center like your banana bread…mind is racing…..!!!

    Reply

    • Sallyreplied on June 10th, 2014 at 10:21 am

      Oh I bet this would make one delicious loaf! I’m unsure of the bake time though – let me know if you try it!

      Reply

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    Kim Billposted June 10, 2014 at 9:21 am

    Hi Sally! (I hope this doesn’t post twice – computer error on first attempt – ack!) I just had one (ok, maybe 2) of your blueberry muffins for breakfast, and I can’t wait to try these. They look delicious! What kind of apples did you use? Does it matter? Thanks, as always, for your fabulous recipes!!

    p.s. I am also making your chocolate chip cookies AND your salted caramel chocolate chip cookies later today. Yeah, it’s gonna be a good day!

    Reply

    • Sallyreplied on June 10th, 2014 at 10:21 am

      Enjoy both cookie recipes Kim! I used 2 small pink lady apples here. Any variety will work – I’m going to make these with honey crisp apples in the fall when they are extra juicy.

      Reply

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    Mirposted June 10, 2014 at 9:53 am

    These look perfect! I always want mountains of crumbs on my muffin, not just a little sprinkling. These do the trick!

    Reply

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    Shannonposted June 10, 2014 at 9:56 am

    Hey Sally, This looks great will have to give them a try my children have apple day at school every year and everything I bake for it comes out so bland, so this looks like the recipe I have been waiting for. Just wondering when create a new recipe and do a test bake do you make a full batch or can you make just 1 or for testing purposes?

    Reply

    • Sallyreplied on June 10th, 2014 at 10:19 am

      Hope you and the kids (and classmates!) enjoy these. I usually prepare half recipes when testing.

      Reply

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    Patriciaposted June 10, 2014 at 10:13 am

    Wow, these muffins sound, look and definitely smell and taste like heaven! : )
    I love apple recipes and I’m crazy about crumbles. The thicker, the better : )
    Can’t wait to bake them : )

    Some weeks ago, I made your giant cinnamon roll cake with apples, too! They were so amazing! And your glaze is now one of my basic glazes (for the rest of my life :D)

    I can’t repeat it often enough: I love your blog so much! :)

    Best wishes
    Patricia

    Reply

    • Sallyreplied on June 10th, 2014 at 10:17 am

      Thanks Patricia! I have to try my cinnamon roll cake with apples next time! Great suggestion.

      Reply

      • Patriciareplied on June 15th, 2014 at 10:25 am

        Hi Sally,

        I’ve made one batch of these incredible good-looking muffins today for my family. And all I can say is: They’re incredible delicious! : )
        These are my new favorite muffins, too!

        Thanks for this recipe, Sally : )

        P.S. I add some oats to the crumbs instead of flour to made them a bit more crispier (and a little bit healthier ; )

        • Sallyreplied on June 15th, 2014 at 2:14 pm

          Thanks for reporting back Patricia! Happy you enjoy them.

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    Claraposted June 10, 2014 at 10:15 am

    This looks so good! I have to try it. Pinned!

    Reply

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    Shineeposted June 10, 2014 at 10:15 am

    I love this, especially big chunks of apples! Yummm!

    Reply

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    Ashley | Spoonful of Flavorposted June 10, 2014 at 10:25 am

    Oh, my! Look at that crumb topping! I need to make these soon. I’m drooling over that glaze!

    Reply

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    Averie @ Averie Cooksposted June 10, 2014 at 10:28 am

    Between the super chunky apples inside, and then the big crumbles on top, these would stand no chance! They look so incredibly moist, too. Love baking with fruit for that little added insurance of moisture! And for you to say they’re some of your best ever, or the best ever, now that is a huge statement! pinned of course

    Reply

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    mjposted June 10, 2014 at 10:32 am

    I LOVE muffins! And yours always turn out SO GOOD! Thank you for another wonderful recipe, I can hardly wait to try it! Yum yum! I totally pinned. ;)

    Reply

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    Cate @ Chez CateyLouposted June 10, 2014 at 10:39 am

    Sally I am IN LOVE with this crumb topping. Other than chocolate PB, crumbs are my favorite! These muffins look delicious! I love trying new bakeries when I am traveling. It is such a fun way to explore a city!

    Reply

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    Evelyn Bposted June 10, 2014 at 11:38 am

    These look amazing! I will definitely be trying these, with apples from my Fuji apple tree this fall (if not sooner with store-bought apples.) Your comment about buying the muffin intending to share and then, whoopsie, it disappeared made me laugh, since I’ve done that before too!

    Reply

    • Sallyreplied on June 10th, 2014 at 4:44 pm

      Hahaha I don’t even know why I offered to share it in the first place? I need a fuji apple tree in my yard!

      Reply

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    Lindsey @ American Heritage Cookingposted June 10, 2014 at 3:21 pm

    There is no wrong season for an apple muffin! These sound delicious! I must be the first to break the news to you: ALL of your baked goods are better than any found at a bakery!

    Reply

    • Sallyreplied on June 10th, 2014 at 4:40 pm

      Best news I’ve heard all day. Thanks Lindsey :) I appreciate the compliment!

      Reply

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    Laura @ Laura's Culinary Adventuresposted June 10, 2014 at 4:34 pm

    The giant crumbles looks super delicious! There’s no question these are better than any bakery muffin!

    Reply

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    Mo Schneyderposted June 10, 2014 at 4:44 pm

    Sally, these apple crumb muffins look amazing! Like a modern version of the good old “Apfelkuchen” and the cinnamon adds a taste of christmas to it. Wow! I always take a look on your blog because you are really gifted and so creative. All the best from Germany!

    Reply

    • Sallyreplied on June 10th, 2014 at 4:46 pm

      Thanks Mo! And thanks for the compliments… all the way from Germany!

      Reply

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    Lindsay @ Life, Love and Sugarposted June 10, 2014 at 4:57 pm

    Omg, the big crumble pieces look heavenly! Your trip looked gorgeous on instagram – loved all the pics!

    Reply

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    Laurenposted June 10, 2014 at 6:22 pm

    THOSE APPLE CHUNKS, though! I am drooling. I don’t like warm apple desserts (I know), so I would definitely pick out the crumble until the muffins cool down so I can eat this part too! Lol. I would probably love this more out of the fridge if anything… Is that odd?

    Reply

    • Sallyreplied on June 11th, 2014 at 8:08 am

      I can say from experience that these are awesome cold. And warm! But you can definitely enjoy them cold Lauren.

      Reply

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    Anna (Hidden Ponies)posted June 10, 2014 at 7:04 pm

    Another that reminds me of apple crisp is a major win! Love these big chunky muffins!

    Reply

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    Mariaposted June 10, 2014 at 8:03 pm

    These look great, pinned and saved for fall. Right now I’m all about the berries and will go with your other jumbo muffin recipes, the blueberry (my ultimate favorite) and the raspberry dark chocolate!

    Reply

    • Sallyreplied on June 11th, 2014 at 8:07 am

      Love those raspberry + chocolate muffins. Thanks Maria! Let me know when you give these apple muffins a try.

      Reply

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    Leslieposted June 10, 2014 at 8:48 pm

    These look great! I’ve used rhubarb instead of apples for a more summery taste…watching them grow in the oven has been almost the best part. Next to eating them, obviously! Great recipe, as usual! :)

    Reply

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    ami@naivecookcooksposted June 10, 2014 at 9:29 pm

    These look so delicious with those chunks of juicy apples!

    Reply

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    Betty Chong S Hposted June 10, 2014 at 9:44 pm

    So many delicious recipes ! I am chasing from .behind. Tried your pumpkin cheesecake muffins yesterday. Thumbs up ! Best regards from Malaysia.

    Reply

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    Jessica @ Sweet Menuposted June 10, 2014 at 11:08 pm

    Oh boy, i just love a good muffin! These look divine!

    Reply

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    Kelly - Life made Sweeterposted June 11, 2014 at 12:10 am

    Oh my gosh, I am totally drooling over that crumb topping! Crumbs are my favorite part! These muffins look delicious and need to happen soon – pinning!

    Reply

    • Sallyreplied on June 11th, 2014 at 8:00 am

      You must try these soon Kelly – especially since you love crumb topping so much.

      Reply

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    Nicole ~ Cooking for Keepsposted June 11, 2014 at 12:18 am

    That is one serious muffin!!!! I die!

    Reply

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    Laura (Tutti Dolci)posted June 11, 2014 at 1:21 am

    That crumb looks incredible!

    Reply

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    Joanposted June 11, 2014 at 9:46 am

    Hi Sally,
    These crumb muffins look divine. I have a question. Someone told me to spray the outside edges of my muffin tin so that the muffins or cupcakes don’t stick to the pan, so I tried it, but the cupcakes lay flat and didn’t rise. I was so disappointed. What can you do about too large cupcakes that stick to the pan? I love big cupcakes and muffins, so what would get rid of this problem? Buying a bigger muffin pan?
    PS. I am following your blog advice. Thank God for you and your advice. It has saved me so much money. XXOO
    Joan at jeannetteskitchen.com

    Reply

    • Sallyreplied on June 12th, 2014 at 5:34 am

      Hi Joan, I’ve never had that problem before with my muffin recipes. I simply lightly spray the whole pan and fill all the way to the top, along with the temperature degree change – muffins should always rise high.

      Reply

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    Samina | The Cupcake Confessionposted June 11, 2014 at 10:26 am

    Gooooodbye bakery muffins! I don’t need ya anymore! These muffins look INSANELY delicious!!!!! I’m loving those chunky apples in the batter and that crumb topping!????? I think I’m going to make an extra batch just so I can keep sneaking them in my mouth!!!!

    Reply

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    Michelleposted June 11, 2014 at 11:55 am

    I just made these this morning, and they came out perfect! They had beautiful domed tops, and were so soft and fluffy on the inside! You’ve done it again, Sally :)

    Reply

    • Sallyreplied on June 11th, 2014 at 3:44 pm

      So glad you already tried them Michelle! Thanks for reporting back.

      Reply

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    Hayley @ The Domestic Rebelposted June 11, 2014 at 12:00 pm

    Ooh la la! You know I can’t resist a muffin with tons of crumb, and these deliver! Wow. Love the bursts of apple, too!

    Reply

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    Meredithposted June 11, 2014 at 7:34 pm

    I just pulled these bad boys out of the oven! The smell alone is fabulous!

    Reply

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    Sam@Baking Made Easyposted June 11, 2014 at 10:29 pm

    I love apples! Im so gonna try this at home!

    Reply

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    Jaclynposted June 11, 2014 at 11:53 pm

    These look incredible! That crumb texture, YUM! And all those apples, double yum!!

    Reply

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    Annie @ Annie's Nomsposted June 12, 2014 at 1:44 pm

    These look amazing! And your photos are beautiful, as always!! :D

    Reply

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    Jennie @themessybakerblogposted June 12, 2014 at 8:16 pm

    I want to reach through the screen and grab one for each hand. Nom!

    Reply

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    Dorothy @ Crazy for Crustposted June 12, 2014 at 9:09 pm

    I love recreating vacation food. It makes it so much better! These are FABULOUS! Anything with crumb is meant for me. And glaze too!

    Reply

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    Heatherposted June 13, 2014 at 2:03 pm

    Are these muffins similar to your Brown Sugar Glazed Apple Bread? Could I top these muffins with the same glaze from that recipe?

    Reply

    • Sallyreplied on June 13th, 2014 at 3:44 pm

      Definitely! That would be delicious – yes, they taste similar.

      Reply

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    Marieposted June 13, 2014 at 3:08 pm

    Sally! I love your website! :) I’ve been a regular reader for about a year and a half now-red velvet cheesecake swirl brownies was your latest recipe when I first stumbled across your website and I made and loved them instantly. i can’t wait to make these later this afternoon! I’m sure they will be fabulous. They look so scrumptious in these photos.

    Reply

    • Sallyreplied on June 13th, 2014 at 6:28 pm

      Thanks so much Marie – I appreciate all the kind words. Let me know how you like these muffins!

      Reply

      • Mariereplied on June 14th, 2014 at 12:38 am

        Very tasty! :)

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    Lisa @ Simple Pairingsposted June 13, 2014 at 3:12 pm

    Looks fantastic! I’ve been enamored with summer, but your muffins do give me a twinge of love for fall right now. Crunchy leaves and crisp winds – perfect with apple muffins :)

    Reply

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    Kate @ Diethoodposted June 13, 2014 at 4:15 pm

    You know, I don’t think these would even make it into the hands of the others that live in this house… I would inhale ‘em all! Fo’ realz!

    Reply

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    Lindsay Ann @ Lindsay Ann Bakesposted June 13, 2014 at 8:21 pm

    Love when warm spiced recipes jump into my summertime rss feed! Thoes juicy chunks of tart apple look amazing… extra crumbly topping please! Might have to make half apple and half blueberry… can’t decide!! Will frozen berries work just as well as fresh, you think??

    Reply

    • Sallyreplied on June 13th, 2014 at 9:31 pm

      Definitely! Do not thaw them.

      Reply

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    Suzanne DeVauxposted June 14, 2014 at 1:08 am

    I made these tonight and they turned out great :-) Thanks!

    Reply

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    Melposted June 14, 2014 at 2:23 pm

    I made these a few nights ago. Hahaha, I just realized I forgot the glaze. They didn’t look like yours. They are good anyhow.
    My mom just loves the strussel blueberry muffins.

    Reply

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    Aislinnposted June 15, 2014 at 3:18 am

    Oh my gosh these look AMAZING! I’ll have to try them :)

    Reply

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    Katelynposted June 16, 2014 at 2:53 pm

    I had company this weekend and made these muffins for breakfast. I had to share that they received rave reviews! Everyone loved the crumb topping….especially the 3 year old :) thanks, Sally!

    Reply

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    Amy @ Amy's Healthy Bakingposted June 16, 2014 at 4:55 pm

    Apple are definitely a year-round flavor in my book! Growing up, my parents would always tuck half of an apple (sliced) into both my brother’s and my lunch boxes every single day. For the entire school year. So I’ve never really associated them with fall because I just ate them all 12 months of the year! And that crumb topping… Can I just skip the muffin and just eat that?? It looks incredible!

    Reply

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    Jenica Parcell (A Slice of Style)posted June 17, 2014 at 12:43 am

    These muffins look DELICIOUS!

    Reply

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    Tara Ciaffoniposted June 21, 2014 at 12:19 am

    I made these muffins for my ladies auxiliary meeting this month and everyone was crazy for them! Love your site and have tryed many of your recipes always with excellent results. So I have a question, this past summer my farther planted a ton of rhubarb and this year it’s everywhere so I was wondering if you have any plans to post any rhubarb recipes. I would really love a muffin or cupcake recipe that uses rhubarb, it would really help me use up some of our bumper crop lol

    Reply

    • Sallyreplied on June 21st, 2014 at 8:25 am

      Hi Tara! I personally don’t like rhubarb – I know, I’m crazy – so I don’t plan on baking with it.

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    Jennyposted June 22, 2014 at 8:19 am

    Sally
    I’ve never had such great success baking as I have since using your recipes. I have to thank you. My seven year old’s haunted house party was a blast when I made your Funfetti cupcakes into a spider web with a few pieces of licorice strap and some jelly lollies. And the cakes were eaten!!!! I want to tell you about this fabulous kitchen tool. I have no affilliation with it except as a consumer and it’s brilliant
    All the best and thank you again.

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    dinaposted July 7, 2014 at 6:33 pm

    these look great for breakfast!

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

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

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    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! :-)

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    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

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    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

    Reply

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

      Love that apple bread! Thanks Rosie.

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    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

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    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?

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    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!!

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    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!

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    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?

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    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!

    Reply

    • 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!

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    Em Stuartposted September 16, 2014 at 5:34 pm

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

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    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!!!

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    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!

    Reply

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

      Thanks for reporting back, Amy!

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    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!

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    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!

    Reply

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

      Hope you enjoy them Evelyn!

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    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!

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    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 :)

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    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!

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    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!

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    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?

    Reply

    • 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.

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    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.

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    Cindy Tottleposted October 6, 2014 at 3:59 pm

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

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    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!

    Reply

    • 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.

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

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

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    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

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    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”!

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    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….

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    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.

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    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!

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    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.

    Thanks!

    Reply

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

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

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    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.

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    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?

    Reply

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

      yes, you can glaze them after freezing

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    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!

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    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!

    Reply

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

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

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    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!

    Reply

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

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

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    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.

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    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.

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    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.

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    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!

    Reply

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