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


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


  • 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)


  • 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.

*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




102 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


  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!!!


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