Glazed Apple Crumb Muffins

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

Apple muffin with vanilla icing

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 muffin cut in half on a white plate

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.

diced apples in a measuring cup on a cutting board

apple muffin batter in pan with crumb topping

I use the same basic muffin recipe as my blueberry 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 icing. (!!)

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 muffin with vanilla icing on a white plate

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.

And don’t forget to top with vanilla icing!

2 images of apple crumb muffins with vanilla icing

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!

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Apple muffin with vanilla icing

Glazed Apple Crumb Muffins

  • Author: Sally
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 14 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


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


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 (spoon & leveled)


  • 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 pure vanilla extract
  • 1 and 3/4 cups (219g) 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)

Vanilla Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
  • 1/2 teaspoon pure 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 icing: 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.


  1. Freezing Instructions: 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.
  2. Jumbo Muffins: For 6 jumbo muffins using a jumbo muffin pan, increase baking time to 28-29 total minutes: 5 initial minutes at 425°F (218°C) and 23-24 minutes at 350°F (177°C).
  3. Yogurt: 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.
  4. Room Temperature Ingredients: Room temperature makes a BIG difference!

Keywords: apple crumb muffins, apple muffins


  1. Im very happy with finding your website. I have made so many of your recipes. This one did not disappoint either. The only thing I didn’t do was make the icing.
    So light and fluffy the texture and flavor are amazing. A++.

  2. Thank you this wonderful recipe as well as many others! This is by far the best muffin recipe. I’ve made it several times and it’s always a big hit. I did add a little oatmeal to the topping.

  3. Wow, just wow. My family loved these and I took some leftovers to our neighbors who love professionally made sweets. I am not a chef. But these made me look like an amazing chef! My neighbors said they were the best muffins they have ever tasted. I followed the recipe exactly and now understand the importance of room temperature with ingredients. Thank you so much for the recipe! 😉

  4. I don’t post to many reviews but I really needed to on this awesome muffin recipe. I’ve made this over a dozen times. I use apple, blueberry, or any other fruit on hand. This is a great recipe as written. I didn’t have yogurt a few times and used sour cream. Thank you for such a spectacular recipe.

  5. I’ve just made these and can smell them while in the oven…yummm!! Cannot wait to try!
    I’ve got quite a lot of crumble mixture leftover – how can I store it for future use?

  6. Was wondering if you could use apple pie filling instead of apples? Thank you very much. Love your recipes.

    1. Trina @ Sally's Baking Addiction says:

      Hi Audrey! We don’t suggest it as the apple pie filling will be more wet and sweet – it would take additional recipe testing to accommodate those changes.

  7. I shredded one apple on the big holes of a box grater. It really amped up the apple flavor. Great muffins

  8. I made these with my 8 year old granddaughter-they are her favorite to have before & after school.
    She loves to bake and has been helping me since the age of 2!! She also watches the cooking channel
    a lot and picks up baking tips for us-we followed your recipe as written-they are perfect!

  9. Jayne Crayton says:

    Could these be made with oil instead of butter?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jayne, we wouldn’t recommend it. The butter creates an incredible flavor and texture, and the muffins could taste quite rubbery without it. You could try solid coconut oil in its place (although we haven’t tested this ourselves) — but we strongly recommend using butter. Let us know if you give these a go!

  10. Very good but too fussy to make and too messy to eat.

  11. My kids are not fans of apple chunks in desserts. Would the recipy stay the same if I grate the apple in a box grater instead?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Klea, there may be another minute or two to add to the baking time using grated apples, but otherwise all should stay the same. Hope your kids enjoy these muffins!

  12. I will be making these for next week. What are the best apples to use for this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kimberly, any apples you love best will work. We like to use Granny Smith, Fuji, Honeycrisp, or Pink Lady. Hope they’re a hit at work!

  13. Deborah Mclellan says:

    Hi Sally
    I am new to your site this recipe sounds amazing. I want to make jumbo muffins, would I need to make a ny changes to the recipe for 6 jumbo muffins?

    1. Trina @ Sally's Baking Addiction says:

      Hi Deborah! See recipe notes for jumbo muffin directions. Enjoy!

  14. I LOVE this recipe!!!!!!! I’ve used this recipe in so many different ways. I’ve made cranberry-orange, cranberry-apple, caramel apple, and will soon be trying blueberry muffins. All of them have tasted amazing (with some modifications to the recipe). I did have to decrease the baking time at 350° to 18 minutes instead of 22 for the ones that had cranberry (just to keep them moist).

  15. Laurel Hinshaw says:

    These turned out delicious!! However, they were more of a cake consistency than a muffin. I prefer my muffins to be more dense. Is there something I can do to the recipe to make it more dense?

    1. Hi Laurel! Definitely– to make a heavier muffin, replace all of the milk with yogurt. (So use 3/4 cup yogurt.) You could also try adding an extra 1/4 cup flour.

  16. Lisa Rowland says:

    These are the best muffins I have ever had! Just amazing! And I went to culinary school and have a food business. I will add one thing you should always do aside from the 425 for 5 minutes. After portioning the muffins, rest the batter for maybe 20 minutes to get more rise. I do it with all muffins that I bake. But again, seriously delicious recipe. This one is on frequent repeat now. Thank you! Wow!!

  17. This is THE best recipe I have come across for muffins. Ever. Just one question though, I was thinking about adding oats to the muffins and to the crumb. Do you think this can be done safely without any adjustments – or adjust the flour?


  18. These turned out excellent!

  19. Have you tried replacing any of the sugar with honey or maple syrup? I am trying to reduce sugar. Thank You

    1. Trina @ Sally's Baking Addiction says:

      Hi Gail! We haven’t tested honey in the recipe, let us know if you give it a try! You may also love these Morning Glory Muffins that are sweetened with honey and are super customizable with different add-ins.

  20. Joanne McGowan says:

    Can I substitute sour cream for the yogurt?

    1. Trina @ Sally's Baking Addiction says:


  21. Katie McConnell says:

    Do you have any tips for making this a loaf? One or two, cooking temp and time? Loaves are so perfect for traveling.

    1. Trina @ Sally's Baking Addiction says:

      Hi Katie! You can definitely bake this recipe in a loaf pan. We’re unsure of the exact baking time.

  22. Connie Wilson says:

    I confess when I read reviews that say “Your recipe is so delicious. I made it but substituted flax flour, stevia, and who-knows-what.” I just think it must not taste like the original. B-u-t I have my own substitute story! I didn’t know there wasn’t any milk in the refrigerator until I had started the recipe. I was looking for a substitute —-no sour cream, no yogurt, there was some lemonade, but then my husband said “How about that Jack Daniels Apple Whiskey?” So-o-o, I made your recipe but made one small substitute. They were DELICIOUS!!!!

  23. Sharon Yarowy says:

    Can I substitute some whole grain flour say a cup to mk them more healthy.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sharon, you can certainly try, but expect a denser, heavier muffin. Hope you enjoy them!

  24. These muffins are so good! However, I was wondering if I could leave the peel on?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Natalie, you can leave the peel on for some added texture if you’d like. Glad you enjoy these muffins!

  25. Baking in the oven as we speak…whole house smells wonderful. We make 12 instead of 14. We use Greek vanilla yogurt and omit icing altogether….great for lunch with coffee or tea. My son and I love them….like apple pie in a muffin. Thanks!!!

  26. Hi! What can I do if I have neither yogurt nor sour cream? Will it be fine if I just leave it out?

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