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

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

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

How to make apple crumb muffins on

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

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

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


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, 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)


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


  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!

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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

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!


  1. Could I use the white whole wheat flour, instead of the white flour?

  2. Oh. My. These are absolutely delicious, and versatile! I had stuff to use in my refrigerator, so I made an apple and cranberry batch with topping left-over from an apple crisp made a couple months ago. And I used half unbleached all-purpose flour and half whole wheat flour, by preference. These were so light and moist that I made another batch and used some frozen rhubarb I had on hand, since I didn’t have more apples. They were spectacular! And I was out of the crisp topping, so we just sprinkled the tops with turbinado sugar and kept going.

    Some day I’ll have to make this recipe as written, but until then, I’m a really happy camper making do. Thanks, Sally!!

  3. Will Gluten Free AP Flour (Bob’s Red Mill 1 to 1) work?

    • I personally haven’t used it but I know some readers have used GF flour in other muffin recipes with success! Let me know if you try it!

  4. These are amazing Sally! My tastes have changed I usually love everything chocolate but now I’m craving fruity things and these muffins were perfect and my husband loved them so much I had to make another batch straight after. I want to make the sky high Apple pie ones next and then maybe a banana one. There’s just so much choice! 

  5. I live in Colorado so I know the muffins you speak of, and I have probably spent a small fortune on them. I made a few high altitude adjustments sine we are at 7,000 feet above sea level. One tablespoon less of white sugar, and only 1/4 teaspoon of baking powder and baking soda. I also used buttermilk in place of the yogurt and milk since that’s what I had. They turned out great, thanks for sharing!!

  6. These were very tasty. I made these using my 6 cup jumbo muffin tin. The recipe said to fill the batter to the top, so I did. There was actually a tiny bit of room left at the top. But this is where I wish I didn’t follow the recipe. 5-10 mins into baking, I had batter coming off the sides of the tin and leaking all over the bottom of my oven. So while they tasted great, I now have burnt muffin batter to scrape off my oven. Bakers take caution!

  7. Hi Sally! Could I bake in a loaf pan? If so how long? Thanks! 

  8. I’m in grade 10 and my friends and I had to make muffins during our Food and Nutrition class so we decided to go with this. I was a bit hesitant at first and did not think it’d turn out good but it turned out really great and tasted SO good!! It tasted like a muffin i would buy at a bakery and the fact that we’re all 15 and almost never cook makes it even better. This recipe is super easy and tastes amazing!! Loved it so much, definitely making this again at home!

Leave a Reply

Your email address will not be published. Required fields are marked *