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

Description

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


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 (spoon & leveled)

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 pure 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)

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

Instructions

  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.

Notes

  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

301 Comments

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  1. I just made these this morning, and they came out perfect! They had beautiful domed tops, and were so soft and fluffy on the inside! You’ve done it again, Sally 🙂

    1. So glad you already tried them Michelle! Thanks for reporting back.

  2. I just pulled these bad boys out of the oven! The smell alone is fabulous!

  3. Are these muffins similar to your Brown Sugar Glazed Apple Bread? Could I top these muffins with the same glaze from that recipe?

    1. Definitely! That would be delicious – yes, they taste similar.

  4. I made these a few nights ago. Hahaha, I just realized I forgot the glaze. They didn’t look like yours. They are good anyhow.
    My mom just loves the strussel blueberry muffins.

  5. I had company this weekend and made these muffins for breakfast. I had to share that they received rave reviews! Everyone loved the crumb topping….especially the 3 year old 🙂 thanks, Sally!

  6. 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! 🙂

  7. 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 😀

  8. 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

    1. Love that apple bread! Thanks Rosie.

  9. These were wonderful! I made them jumbo and regular size also tried the peach was very happy!!

  10. 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!

  11. 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?

  12. 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!

    1. There may be another minute or two to add to the baking time using grated. Enjoy!

  13. 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!!!

  14. These were incredibly moist and delicious. I didn’t make it with the glaze because I plan to freeze. Can’t imagine how yummy they are WITH glaze.

    As always, followed your recipe to the tee. Thank you for sharing!

    1. Thanks for reporting back, Amy!

  15. I have never left a comment on a blog. These are THAT GOOD. Better than any bakery!

  16. Peggy Niswander says:

    I need to make apple muffins for my daughters kindergarten class for a fall party and came across this recipe. I am pretty sure it will be a hit, they look amazing!

  17. These were absolutely delicious. I suppose I overfilled the muffin tins, for they were flat. But they tasted divine…. even without the glaze; that just seemed like gilding the lily 🙂

  18. These muffins look amazing. I have pinned them onto my “Taste of Fall” board. Thanks for sharing the recipe!

  19. Hi! I know it’s been a while since you posted this recipe, but I just made these with apples from a tree my parents have in their backyard. I’m not a fan of cooked fruit (no fruit pies, cobblers, or crumbles for me), but I liked these. I added mini cinnamon chips after folding in the apples, which made them just a bit sweeter. I love how nice the dome is on top too. My muffins sometimes turn out flat, but these were perfectly shaped. Oh, and of course I shared with my parents since I used their apples, and they loved them too!

  20. Christine Berlind says:

    Made these the other day were absolutely amazing! Would like to know if I can convert it to 13×9 and make it like a cake for work. Any suggestion on temp and cooking time?

  21. Just made these and they turned out soooo good. Perfect autumn breakfast. I put a spoonful of some apple butter I made earlier this week on top before adding the crumble (mostly because I now have a quart of apple butter to use before it goes bad) but it really helped the crumble stay put and became a delicious glaze.

  22. Cindy Tottle says:

    She made them without the glaze, and they were delicious!

  23. Mary Hentschel says:

    These apple muffins where the best muffins I have ever made!! I usually have a hard time with crumb topping not this recipe. Thanks so much

  24. I tried these muffins and they are really amazing, and the ingredients are simple to find! Thank you so much for sharing, from a french girl who wants to try every muffin recipe of your “repertoire”!

  25. I made the apple ones this morning- so delicious! I only added a little bit of nutmeg to the batter. Great recipe. Definitely saving for future use.

  26. These were the most delicious muffins I have ever made! They disappeared fast! They were so moist, flavorful and delicious! I’ve made them twice already!

  27. I made these for the second time today because they were easy and delicious. I added rum-soaked raisins and instead of the glaze stuck a walnut-half in every top pre-baking. I also bake the dough in the mini muffin pan (24) and it yields over 2 pans full. Fill only 2/3rds and bake at 350F for 11 mins. Perfect to bring to work, since they are only 2-biters. The streusel are not enough for the look on the photos of the mega muffins of the original receipe, but just enough for the great taste.

  28. Jean Leitenberger says:

    Can these muffins be frozen, saw that someone didn’t put on the glaze because they were going to freeze them, can you put the glaze on after they have been frozen?

    1. yes, you can glaze them after freezing

  29. I just made these muffins as we have been blessed with an abundance of apples. I love muffins…but these were outstanding! I already have requests from my husband’s co workers to make some for tomorrow for work! Thank you for such amazing recipes…I always know that your recipes will be great!

    1. Thanks Gina– so glad you enjoy these muffins and so many other recipes of mine.

  30. I like how these muffins turned out. I’m eating one right now! They are moist, not too sweet, and have good apple cinnamon flavor. I substituted applesauce for the sour cream and non-dairy milk for the milk because we are lactose intolerant. And I didn’t add the glaze to make it healthier. The only thing I’d change is the crumb topping. I like my crumb more buttery and sweet and this one had too much flour for my taste, and seemed more sandy to me. Overall though a great muffin I’d make again.

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