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 (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


  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


Comments are closed.

  1. Hey can I mix muffin mix by hand with wooden spoon as haven’t got stand mixer or hand mixer?

    1. It will take a bit of arm muscle to cream the butter and sugars by hand, but you can definitely do so with a wooden spoon and large mixing bowl.

  2. So….On a day I was really distracted, my third born (almost 2yr old) kept getting into the refrigerator and eating a couple of bites of apple. What I thought was the same apple turned out to be 4 apples half eaten, around the house. What can I do with half eaten apples? These muffins for breakfast!! Thanks for saving the day! LOL They smelled heavenly….and tasted even better!!Big fan of your site!! Every recipe comes out great!!

  3. The crumb topping is better when you BROWN the butter first.
    Just saying.

    (Also, I used full fat sour cream, 5% cream instead of milk and lard instead of butter in the actual muffin batter (but used browned butter in the topping). I think all that fat made them extra special and delicious.)

    Thanks for a the great recipe.

  4. Hi can I know if I can use oil instead of butter? What would be the measurement if I use oil?

  5. This is one of the best home made muffins I’ve ever made. 10/10 would make again!

  6. Brittany O. says:

    Great recipe! Just made these with my daughter for a camping trip and they are delicious! Thanks for the recipe!

  7. Hi Sally, would like to check if there is a need to macerate the apples before adding them into the mix? (I’m using rose apples) thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Adrian, Just chop the apples, no need to macerate. They will cook and soften in the muffins.

  8. Marla Moore says:

    I just made these.. I took one out of the pan and it was lifting up a cinnamony apple cloud! So light, fluffy and tender! Thank you for posting, this recipes’ a keeper!
    ( I substituted sour cream for yogurt)

  9. Hi Sally, may I know how is this recipe different from your Master Batter Mix? I noticed this recipe uses much less baking powder. Thanks!

    1. Hi Shirley! So these muffins are the same as my master muffin batter. They are buttery, soft, and cakey. I also have this recipe which yields big bakery-style, dense muffins. That recipe uses oil instead of butter, as well as several other changes.

  10. I made these using sour cream and pink lady apples, but omitted the icing, they were delicious. I’ve tried many of your recipes and they always turn out and taste amazing! Thanks for sharing all of your fabulous recipes.

  11. Amazingly good!

  12. These muffins are delicious! I bake them every month for my grandchildren (and grab a couple for grandpa and me before they disappear!!!)

    1. OMG, it taste so yummy. My country is in social restriction and this apple muffin taste better than the ones made by the coffee shops.

      My muffin did not raise as high as the one in your picture (I had followed your method to drop the heat), but it is very moist which I like. A suggestion will be much appreciated. Thank you so muxh Sally.

  13. Your Glazed Apple crumb muffin recipe is the best! I’ve made them several times and they’re always a big hit. Thank you for sharing your wonderful recipes.

  14. These are so yummy! The method of dropping the heat was very effective and really helped my muffins get that beautiful rise that bakery muffins always seem to get. I ended up baking with salted butter as that was what I had on hand and they turned great.

  15. Would this work with pears? I have so many pears right now.

    1. Stephanie @ Sally's Baking Addiction says:


      1. I did! They were delicious.

  16. Is it possible to substitute flax eggs for the regular eggs in this recipe? We have A TON of apples and I’m looking to make something with them with my toddlers but we’re all out of eggs :/

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Melissa, We haven’t tested this recipe with an egg substitute but let us know if you try it!

      1. I did end up making with flax eggs and it worked great! So delicious. These went QUICK. Thanks for another yummy recipe!

  17. I just found Sally’s Baking Addition website and I am happily addicted. I made these muffins adding more cinnamon (my favorite) and they turned SOOOOO delicious. Will be trying more of your recipes very soon.

  18. How many calories?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Nat, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  19. Absolutely delicious…a family favorite! Do you know if this could be made in loaf form instead of muffins?

  20. I did half and half oat flour and all purpose, half regular sugar half maple syrup and they turned out great! Thank you for the recipe!

  21. Laura Migliore says:

    These are so delicious. I skipped the glaze, but otherwise made as directed. I knew as soon as I saw the amount of vanilla and cinnamon, that maybe we were somehow related. The weather is just turning cool, and I baked these while my hamburger soup was simmering on the stove. Love your recipes. Thanks for sharing with all of us.

  22. Would it be possible to omit the yogurt altogether if you don’t have any yogurt/yogurt substitutes lying around? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Louise, I don’t recommend leaving it out completely, either yogurt or sour cream is crucial to the muffin’s texture! In a pinch you can try to substitute BOTH the yogurt and milk with buttermilk (or a DIY sour milk) – so you would use 3/4 cup of buttermilk in place of the yogurt and the milk. Let us know if you try it!

  23. Easy to make but hard to turn down! I used sour cream in place of yogurt. They were so fluffy and light. I reccomend making sure to really push (not a little pat) the crumble topping into the top of the dough so most will stick to the top (also, filling cups maybe just over 3/4 full and it keeps the topping mostly in place). I also went a little rogue when it came to the topping. I used 1/3 (maybe a bit more) butter and instead of cinnamon I used a packet of instant cinnamon spice oatmeal along with what the recipe is. It made a more sturdy crumble I think. Overall this is a great recipe!

  24. I made these muffins yesterday and today. Yesterday was the test run and today was for a baking contest. I won 2nd place. I think they were good enough to win 1st place!! In the test batch I followed the recipe exactly, using vanilla flavored Greek yogurt. I didn’t know what type of apples would taste the best so I bought granny smith and fuji. I know a lot of recipes call for the more tart apples to offset the sugar in the recipe. I decided for the test run to put both apples in and see what I liked better. I felt like the fuji apple tasted better than the granny…in my test 🙂 When I made them today for the contest I used only fuji apples, and instead of unsalted butter I used salted in both the crumble and the batter. I went heavy on the granulated sugar because they weren’t real sweet yesterday…just a tad more than the 1/4th cup, and I was slightly more generous with the vanilla and cinnamon. The reason’s I was told mine were selected as a winner was the texture, nice and moist, and not too sweet. I really liked the flavor. I used vanilla paste for what that is worth as well. It was my first time using it.

  25. How much of the vanilla icing should I make for this recipe? It seems like the traditional amount mentioned on the vanilla icing page would be far too much for this recipe

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sarah, If you just want a light drizzle, feel free to cut the icing recipe listed above in half. We hope you enjoy this recipe!

  26. These are amazing! Unfortunately my daughter is picky as all heck and asked if I could make these with apple sauce instead of chopped apples. Can I? How much apple sauce would be appropriate?
    Thanks for such a good yummy recipe!

    1. Hi Jess, I don’t recommend replacing the chopped apples with applesauce because the applesauce works more as a wet ingredient than an add-in. Instead, leave out the apples and yogurt and add about 3/4 cup of applesauce. This amount will replace the yogurt and add a little extra moisture since you’re skipping the apple chunks.

      1. Hi Sally! Love your recipes and excited to make this one! What variety of apples would you recommend for this recipe?

  27. i’m going to try this recipe, but i don’t know how long to leave yogurt and milk out of refrig so that it gets to “room temp” Please advise me on this. Thank you,. I’m a Sally too.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sally, You can take your ingredients out of the refrigerator about an hour before using them. If you are interested here is a post all about Room Temperature Ingredients.

  28. Very tasty! But a bit too sweet for us. The flavour and texture is absolutely divine, so I’ll try without glaze and reducing total sugar by about 10%. I think my taste has become more sensitive to sugar since living in the UK! Thanks for another great recipe!

  29. Delicious!! Taste like a crumb cake with addition of brown dugar crumble on the top!

  30. If you haven’t made these yet DO IT!! Family haven’t stopped requesting it since!!

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