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Apple Muffins With Crumb Topping

Apple muffins with crumb topping are tender, lightly spiced muffins studded with finely diced apples and finished with a buttery cinnamon streusel. Baked at 375°F until golden domes rise, then cooled briefly for a sturdy, crumbly topping.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed Use cold butter.
For muffins
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup whole milk
  • 2 tsp vanilla extract
  • 2 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners so the muffins release easily.
  2. Make streusel by mixing all-purpose flour, brown sugar, and cinnamon, then cut in cold cubed unsalted butter until crumbly.
  3. Refrigerate the streusel while you prepare the batter to keep the topping from melting.
Make the muffin batter
  1. Whisk together all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt to distribute the leaveners and spices evenly.
  2. Whisk melted unsalted butter, granulated sugar, eggs, sour cream, whole milk, and vanilla extract until smooth for a uniform batter.
  3. Fold in the flour mixture just until no dry streaks remain, then fold in diced apples so they stay evenly dispersed.
Bake and cool
  1. Divide the batter evenly among the muffin cups, filling each about to the top for high domes.
  2. Top each muffin generously with the chilled streusel so the crumb layer stays intact during baking.
  3. Bake for 20–22 minutes at 375°F until a toothpick comes out clean and the tops look golden.
  4. Cool the muffins in the pan for 5 minutes, then transfer to prevent sogginess at the base.

Notes

For the best crumb texture, keep the streusel cold until the moment you bake. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days; freeze up to 2 months (wrap individually). For a lighter option, substitute plain Greek yogurt for the sour cream for a slightly tangier but still tender crumb.