Addictive Recipes from a Self-Taught Baker

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!

Apple Crumb Muffins are bursting with apples in every single bite! Recipe on sallysbakingaddiction.com

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 and 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.)

Apple Crumb Muffins are bursting with apples in every single bite! Recipe on sallysbakingaddiction.com

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. Whoops?

And here I am two weeks later… still thinking about that glazed apple crumb muffin! 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.

How to make apple crumb muffins on sallysbakingaddiction.com

How to make apple crumb muffins on sallysbakingaddiction.com

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. 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.

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!

Apple Crumb Muffins are bursting with apples in every single bite! Recipe on sallysbakingaddiction.com

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. 🙂

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.

Apple Crumb Muffins are bursting with apples in every single bite! Recipe on sallysbakingaddiction.com

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!

Glazed Apple Crumb Muffins

Ingredients:

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

Muffins

  • 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, at room temperature
  • 1/2 cup (120g) yogurt, at room temperature
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk (any kind), at room temperature
  • 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:

  1. 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.
  2. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size muffins.
  3. Make the muffins: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 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.
  4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients, add the milk and apple, and mix on low speed until everything is combined.
  5. Spoon the batter evenly into each cup or liner, filling each all the way 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.
  6. Bake for 5 minutes at 425°F (218°C) degrees, then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 15-17 more minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-22 minutes.
  7. Make the glaze: whisk all of the ingredients together and drizzle over warm muffins.
  8. Muffins stay fresh stored at room temperature for a few days-- then transfer to the fridge for up to 1 week.

Make ahead tip: For longer storage, freeze glazed or unglazed muffins for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.

Recipe Notes:

For 6 jumbo muffins using a jumbo muffin pan, reduce baking time to 28-29 total minutes: 5 initial minutes at 425°F (218°C) and 23-24 minutes at 350°F (177°C).

*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.

*Why is everything at room temperature? room temperature makes a BIG difference!

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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

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

242 comments

  1. Just made these, so light and fluffy, they’re truly delicious. Used one very large honeycrisp apple and sliced it smaller and it was plenty! Not a yogurt fan (lol) and with 1/2 cup I was worried it may come through but it didn’t, just left the muffins extremely moist. Would definitely recommend these muffins to anyone, apple lover or not, they’re fantastic! May or may not have sat and ate two once they came out of the oven.

  2. Oh my goodness, I just made these for the coffee brunch my class is having tomorrow morning and could not resist sneaking one! They are so incredibly moist and flavorful even without the glaze! I can’t wait to see what the others think of them (though they’ll probably be in love- I make a fair amount of Sally recipes to share with my friends!).

  3. Thanks for the recipe. Trying it today. I was looking for something to take camping with us, and I love apples, too! So, I think I will make the glaze for a test muffin. (Have to do that!) And, then freezing the rest and will thaw and glaze when we are ready to eat them.

  4. Yum! How do you think these would be drizzled with your salted caramel sauce instead of the glaze? 

    • Outrageous. Outrageously good.

      • I didn’t even wait for your reply–I just went for it. SO FLIPPIN’ GOOD! I am in love with that caramel sauce. I want to keep it in a mug at work and just drink it while everyone thinks I’m casually sipping coffee.
        And these muffins! I made mini muffins and they are so delicate and moist. I skipped the little cupcake wrappers so they are two (big) bite treats.

  5. I just made these for the baby and our 5 yr old.  I made them in the form of mini muffins.  It made 36 minis, plus two regular size muffins.  Instead of cutting the apple in chunks, I grated it for the baby.  They are moist, but extremely bland.  

  6. Made these today…fabulous.  My husband and son are clobbering them.  I can always count on your recipes because you provide weights for ingredients which is fantastic.  This recipe is a keeper.  Perfect balance of a tender, cakey muffin with a crunchy top and a sweet glaze.  Yummo.

  7. I just made these last night and they are absolutely fantastic! Thanks so much for the recipe. Your site has become my go-to for new baking recipes because every one that I have tried so far has been absolutely delicious! 

  8. Hi Sally, 
    I made these muffins today and used oat streusel topping (of sky high apple muffins). Used all whole wheat flour, even for the topping and substituted butter with 1/2 cup vegetable oil. The muffins are very moist and very fluffy even with whole wheat flour. Aaaaand super delicious. How do you come up with such yummy recipes…there has not been a single failure so far (I tried a lot of your recipes). Thanks a ton!

    • Thank you Sushma! I truly love being in the kitchen playing with new recipes. And I’m so glad you enjoyed this one– even with the changes you made!

  9. These are absolutely perfect! I live in CO and a friend of mine has two apple trees. The kids and I went to pick apples and ended up with three shopping bags full of apples. Needless to say I’ve been searching everythinv apple. I love baking but since moving to CO last summer I’ve had lots of issues with my baked goods collapsing. I am very happy to share this recipe was super easy to adjust for high altitude (I am at 6800 ft). I reduced the baking soda and baking powder by half and the muffins came out absolutely perfect. Thanks so much for sharing!!

  10. Made these yesterday following the recipe to the letter. TO DIE FOR. So soft, fluffy and flavorful. The ratio of apples-to-cinnamon is just right. Ditto sweetness. I took care to dice the apples pretty fine (1/4 inch-ish) so they’d fully soften while cooking. I doubled the recipe (because I’m no dummy) and froze them for an upcoming brunch party. Thank you for a new favorite that I’m certain to be making over and over again. 

  11. I’ve now made these twice and they were just what I wanted! I made the second batch using coconut cream (at a runny consistency) instead of yoghurt because I was out and it still worked really well. These muffins also works well with other added “pumpkin spice”/”autumnal” flavours – I added grated nutmeg and ginger, which I’d recommend those who found the muffins bland try out.

    PS The crumbled baked in the oven for 5-15 minutes at 350 make an AH-mazing add-in to icecream! Trust me it goes really well with any icecream, especially chai spice ice cream!

  12. Is there any reason not to sub applesauce for the yogurt in these? They look amazing but I would like to veganize them and I have yummy homemade applesauce on hand. Thanks!

  13. What type of apples do you use?

  14. I have to tell you:

    My grown Son LOVES these! I made them before Christmas and he has been bugging me ever since to make more… and even more so he can give them to his friends! Thank you, Sally, for this wonderful recipe. Must tell you though, mine didn’t look anywhere near as pretty as yours. I know I pushed the streusel into the batter too hard in hopes it would not be falling off with every bite. I’ll have to figure that out…

  15. Would you use buttermilk??

  16. These look amazing and I can’t wait to try them! My muffin pans are dark, nonstick, and I usually knock the temp down 25° when I use them so they bake a little more evenly, but I’ve never used a recipe that uses an initial high heat followed by a lower heat. Would it still work if I do 400° followed by 325°? Maybe 425° followed by 325°? Or should I just keep everything the way it is?

  17. Made these today to take to the school for teacher appreciation. I am a cook not so much a baker. They turned out so beautiful and delicious. Thank you for the recipe. Will be making these lots in the future. 

  18. OMG…..Made these today….OMG….lost for words.  If you follow the recipe to the exact, they will come out to PERFECTION.  I honestly did not think that they would turn out like this but to my surprise!  My husband is ecstatic over them.  The granny Apple is best because it gives it a “tart” twist. BTW, I used sour cream ( as I always do with my cakes) and it came out DELICIOUS.  If you want to impress someone with a muffin, this will do it.

  19. just made these this morning,

    I used sour cream instead of yougurt, I also used 1/4 cup margarine and 1/4 cup butter ( instead of all butter) for muffin recipe. I subbed the egg (egg allergy in our home) with a snack cup of natural apple sauce and extra 1/4 tsp baking soda and baking powder.
    Most importantly I weighed out the flour!
    made 12 regular size tops rose high and they came out absolutely beautiful, moist and delicious! the crumbs and glaze are the perfect topping!

  20. Fantastic! I made the apple cinnamon version with gluten free oat flour. They were so moist and delicious. My husband will be so happy to eat them tonight since he has celiac.

  21. These muffins were so delicious! I made a batch to take on our family beach vacation and everyone loved them! They were very moist and full of flavor. The topping was really wonderful! I used plain Greek yogurt. Thanks for a recipe that I will be making again and again.

  22. is there any substitute i can use for yogurt that isn’t sour cream? Thank you!

  23. I made these today and they’re absolutely delicious! So light and fluffy. I used Fiji Apple’s and diced them small so I could add a lot. Next time I make these I may add a few chopped nuts to the topping, also try a caramel glaze. Thank you so much for sharing this with us. I just discovered your blog and there are about a gazillion recipes I want to try.

  24. Love your blog, Sally and wondered, instead of reg size muffins, how long would the mini stay in the oven and at what temp? We’re having a Garden Club Tea in September and wanted to do a test batch. Thanks!

  25. These are delicious! Great recipe! And you know I learned a tip that I can use with other muffin recipes and that was  starting them off at a higher temperature so that you have that nice bakery-like high top. I did not put the glaze on it although I can see that that would make a beautiful presentation if you were taking them somewhere special. Next time I make them I think I will try substituting half of the butter with applesauce  and decreasing the sugar a bit and see how that turns out.  Thanks!

  26. I need to stop following you…your killing my duet with all this goodness…and with apples at the farmers market!!!…heaven help me! 

    P.s.  I’m kidding about not following you.  

  27. Hi Sally,I was just wondering if I could switch the yogurt for sour cream?I read the comments,but I won’t to know if you think it’s ok since it’s your recipe?I have always followed your recipes exactly,but I’m not a huge fan of yogurt.Also what apples should I use for these muffins?Thanks so much!!

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