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. These were fantastic! Followed the recipe exactly…another great one.
    Thank you Sally

  2. These muffins were perfect. I don’t bake much and they came out beautifully. Thank you for sharing this recipe!

  3. The best! I don’t even make the icing anymore because the topping and moist crumb is THAT good. I’ve shared this recipe with so many people.

  4. Hi Sally
    Would this recipe work if I substituted chocolate chips for the apples for this recipe.
    Thank you

  5. Hi Sally
    I baked these muffins using Chocolate chips instead of apples as you suggested. And they were fabulous. I used one cup of chips but will add more next time. I added mini chips and nuts to the topping. It was fantastic. Thank you so much for your suggestions and help

  6. Delicious!

  7. I’ve made your recipe twice now and they are delicious. My husband always loved and bought the apple muffins from Costco and they aren’t making them anymore, so I told him I could find a recipe and make him some and he was happy I did, he loves them, they are better than Costco’s.
    Thank You for sharing your amazing recipe and for all the extra tips.

  8. Amazing! Light, fluffy, with the perfect balance of sweetness and crunch from the apples. Don’t skip the vanilla glaze. Simple recipe, easy enough for my 9 year old son to bake. Enjoyed them warm right from the oven. Absolutely making again SOON! Thank you.

  9. Leanne Gaedtke says:

    Awesome recipe!

  10. THESE MUFFINS ARE TO DIE FOR. I had some leftover apples and crumb topping from a previous baking project, so I decided to make apple crumb muffins. They were delicious, moist, chewy, light, buttery…The apples were juicy…I can’t wait to try it again. I used fuji apples for the recipe, and they turned out great!

  11. I made these without the icing and they were still excellent! No surprise there. Sally’s recipes are infallible and I trust everything she posts. I made 12 large muffins in one pan and they were just perfect. Thanks so much!

  12. Erika Reyes says:

    Hi Sally, can I omit Baking Powder? If not, what can I use instead? Thanks!

    1. No, I recommend following the recipe as written.

  13. Made these last night.. easy to make and great taste! Could use more apples though…

  14. Rich Robbin says:

    Made the muffins today. They are amazing . They look so professionally.

  15. Could I make these without the yogurt? I don’t have any sour cream on hand either.

  16. Made blueberry muffins last week and I am excited to try these. What type of apples would you recommend?

    1. Hi Jennifer, I have made these with all different types of apples and love them all! I usually have Fuji, Gala, or Honey Crisps when in season, but you can use whatever variety you normally keep in your house.

  17. Great Recipe. I added 6 over ripe bananas, chopped pecans, used vanilla yogurt, and omitted the icing. So much for following the recipe… But it was great.

  18. Victoria Ginsburg says:

    Hi Sally,
    If I use vanilla yogurt, should I leave out/reduce the vanilla extract? If so, by how much? Thank you!!

    1. Hi Victoria, I would keep the same amount of vanilla in the recipe. Enjoy!

  19. I make this lots and lots. They’re very good. However my crumb topping always sinks a little in to the muffin top – any tips?

  20. Allen esterman says:

    I have made these muffins twice this week and the are awesome . Moist,flavorful just the right amount of sweetness. I added cream cheese to the frosting and it made it a little thicker and used a pastry bag to put it on the muffins. Shoot good

  21. My family and I loved these!!! The only thing I omitted was the icing. I also reserved half of the batter (prior to adding cinnamon) then added fresh blueberries. Everything was delicious, but the apple muffins are soooooo good! Will definitely make these again! I also love that the batter is so versatile!
    Thank you for sharing Sally!

  22. Had way to many apples and tried your recipe. My wife loves them. She ate a warm one with dollop of whipped topping.

  23. Dick Stevick says:

    Very simple and easy to make. Great flavor. Family loved them…

  24. I made these today! Last min decision. Ran out of eggs so I replaced it by 1/2 cup of homemade buttermilk. Muffins are moist and soft. Crumb toppings yummy too. I skipped the icing. Too much work haha

  25. They’ve been in my to-do list and today was the day. I just finished them, and according to my husband they are the best muffins I’ve ever made. So thank you!

  26. Wow! These are amazing! I am the cupcake queen in my house but my husband wanted muffins. Will definitely be making again in other flavours. So impressed with our easy they are to make and how fluffy and tasty they are. Massive thumbs up! Thanks Sally!

  27. These are excellent; I did deviate a bit I did not have enough yogurt (I make my own and had just started a new batch). Instead I used the whey from my last batch of yogurt with a few tablespoons of yogurt. They turned out wonderful.

  28. My kids couldn’t decide if these were cakes, cinnamon rolls, or muffins but they all scarfed them down. I normally like my muffins on the healthy side, but I added the icing out of curiosity. The recipe is delicious and the extra effort to cream together the butter and sugar was definitely worth it in this case, though I did go hide in the pantry to do it so I wouldn’t wake up my sleeping children ;). I am even a muffin icing convert after trying these. They would still be delicious without the icing, but it gave them something extra special for Sunday morning. Thanks Sally!

  29. Am I able to use margarine instead of unsalted butter?

    1. I don’t recommend it, Becca.

  30. I made these and brought some to my son’s family. My 4 year old granddaughter just called and asked me to make more muffins. These are a bug hit with my family and friends.

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