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, 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).

*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

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. The muffins may taste a little lighter, but yes you can use buttermilk instead of yogurt. Sour cream is a nice substitution as well.

  1. These were wonderful! The technique of starting the baking at 425 degrees works so well. I have never had muffins rise so well. I made some blueberry muffins using an Ina Garten recipe and used this method. Worked like a charm.

  2. These should probably be made by everyone, ever. The only change I made was to add a wee bit of nutmeg to the icing because I like that flavor. I especially like that it makes 14 so you can eat 2 before anyone even notices they are there and people still think you didn’t touch them. So Good!

  3. In the recipe notes it mentions decreasing baking time for jumbo muffins but the baking time actually increases according to the instructions. I love this recipe and use shredded apples.

  4. These are Better than Any Bakery Muffins. I made jumbo muffins. I substituted the white sugar with real maple syrup. I also added maple syrup in the glaze along with diced candied maple bacon.
    Thank you for this life changing recipe. They are the really high top muffins that I was hoping for and so moist yet fully baked.

    1. Hi Allison! I love using Granny Smith or Honeycrisp. Honestly any apple you enjoy eating, you’ll enjoy in these apple crumb muffins. 🙂

  5. These muffins are amazing, thank you!! I did use sour cream instead of yogurt, because that’s what I had. They were instantly a family favorite.

  6. Cool mornings are for baking! I decided to try making these this morning! Excellent recipe! They are awesome! Thank you! I will be looking around at your other recipes to find my next baking project…

  7. Hey Sally,

    I made these muffins today, and they taste delicious! I only had a problem with the bottoms being too oily – could it be due to so much butter in the recipe?

  8. These look divine! I always prefer mini muffins to regular sized ones, though. You still feel like you’ve indulged, just with less of a calorie overload! If I were going to make these mini, do you think I should still start them off at 425? For how long? My regular mini muffins recipe (chocolate banana, not apple) cooks for 14 minuets at 375 for the whole time.

      1. Sally!!!!!!!! These were SOOOO delicious! Just incredible. After I added the yogurt, the mixture looked curdled, which made me a little nervous, but once I combined with the dry ingredients, everything came together as it should. I made these mini, and followed your advice to bake for the entire time at 350. Mine took 15 minutes to fully cook (perhaps because of the crumb topping)? Who are these insane people that are advising we skip the glaze?? It was heavenly! 🙂 I thought it might be good with vanilla bean paste, rather than extract, so I used that. So glad I did. Not only was the flavor divine, but the glaze had pretty black specs from the vanilla beans. Thank you for this delicious recipe… it will be my signature fall muffin! 🙂

      2. So happy to read this. Glad you continued on with the recipe! The curdling is from the different temperatures/textures of the butter, eggs, and yogurt. The batter always comes together. I need to buy a bottle of vanilla bean paste for glazes like this!

  9. Hi
    We have tons of apples these days so looked through your site for recipes! I did try these muffins, my family does not really like glaze so I left it off and the muffins were delicious. I think I did fill up the muffin cups too much as they spread out on top – did I do something else wrong?

    My family loved them but I am trying for a “tall” muffin…maybe I need to increase the flour a bit? I live at a higher elevation.


    1. Hi Roze! The high altitude could definitely be the culprit. I recommend adding 3 Tablespoons flour which will help bulk up the muffin batter. The thicker the batter, the less likely the muffins will overflow.

    2. At elevation I reccomend actually reducing the leavening agents by 1/2, add a tbsp of milk, and another tbsp of flour. This is what I do to my muffin and cake recipes and it works. I live at 4700 feet.

    1. Hi Kristen! I don’t wrap muffins individually when I freeze them, but you certainly could. I usually freeze muffins in a freezer-friendly container.

  10. Hi Sally,

    I am making these the day before I need them, how would you recommend storing them overnight so they are still moist and delicious the next day?


    1. Hi Holly! I recommend covering the apple muffins tightly and storing at room temperature overnight. If longer than 1 night, keep in the refrigerator then bring to room temperature for serving.

  11. I made these muffins today. I made a mistake and added nutmeg instead of cinnamon to the crumble topping. I thought it might be overpowering so sprinkled decorating sugar before baking, then topped it off with the vanilla glaze …So delious..I agree with everyone better than a bakery!

    1. Hi Susan! You can freeze the muffins with or without the glaze. If freezing with the glaze, you can still freeze the muffins for up to 3 months. The glaze will still be great! No need to unwrap with thawing, but if your muffins have a lot of glaze on top– definitely unwrap so nothing gets too sticky.

  12. Hi Sally – I usually use MacIntosh apples for my pies because my husband likes them “mushy”. I made these muffins with Macs and the twins LOVED them. What apples do you find give the most flavor to these muffins? Making them today for their school snack this week. I LOVE YOUR RECIPES!!!! They all make me look like a hero. 🙂 Hope you are doing well and that Noelle is getting ready for Santa.

    1. Hi Gina! You are so sweet! My favorite apples to bake with, no matter what I’m baking, are actually Granny Smith. Especially in these muffins.

  13. Thanks a bunch!!!!! Going to make your lemon coconut cake for Thanksgiving (first time) but I have no doubt it will be amazing!!!! Happy Thanksgiving to you and your little family. 🙂

  14. I thought these were ok. I did not like the crumb topping. I like the one I make much better. I also didn’t understand the high temperature. My oven seems to bake hotter than my other oven I had, although I checked the temperature. I did the 5 minutes at 425. I hv an electric oven. Turned it to 350. But I baked first at 10 minutes. I should hv turned them after 6 minutes and then baked for another 7, as I only needed a total of an additional 13 minutes to bake. No way did I need 15-20 more minutes. But I found the muffins to hv a spongy texture. They tasted ok. And I wasn’t crazy about the glaze. Too much of it. Not sure I’ll do again.

  15. These are SUPER good! Followed instructions exactly & it made perfectly fat muffins with those nice muffin tops just how I like them. I only had a difficult time with the glaze being so thick I couldn’t drizzle them nicely over the tops. Instead it glopped even if I added extra cream to thin it out. So I just let it glop over the tops & let it cool that way. It was a huge mess but I honestly didn’t care because it was so worth how good it tastes! Next time I’ll try get my crumb topping to be more chunk…think I made mine too fine. I definitely recommend this recipe!! So glad I found it!

    1. I’m so glad you enjoyed these so much! Next time for the glaze start with less sugar and add just enough to get the consistency you want.

  16. A couple months ago I visited a local coffee shop, had an apple muffin with really chunky apples and wanted to recreate it. I found the recipe on your site and made them over Christmas. They are exactly what I was looking for.! Next time though I will add a little more apple to them. In case anyone is wondering they freeze very well too. They make so many that I ended up freezing half and I’m still enjoying them in late January.

  17. Sally, could I incorporate different fruits into this batter? Maybe some peaches/apricots or raspberries? I feel like either of those would be sooooo tasty with the crumb topping.

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