Welcome to fall.... nothing screams fall like Glazed Apple Crumb Muffins! These muffins are light, buttery, filled with diced apple pieces, and topped with a cinnamon crumb topping! These spiced muffins are quick and simple to whip up, perfect for any time of the day, and are sure to be a crowd-pleaser!
- Butter: You'll use melted unsalted butter in these muffins! This means you won't have to worry about your butter being at a certain temperature, AND there will be deep butter flavor in every single bite of each muffin! If you'd rather use salted butter, you totally can- just leave out the salt in the recipe!
- Sugar: Classic granulated sugar perfectly balances the tartness of the apples!
- Sour Cream: Sour cream is my not-so-secret ingredient for perfectly moist and tender muffins! You can use Greek yogurt if that's what you have or prefer!
- Eggs: You need 2 large, room temperature eggs for this recipe.
- Vanilla: Pure vanilla extract is a must and staple in practically every recipe on this blog! It enhances the flavor of these muffins.
- Milk: Regular milk adds a bit of moisture and thins the batter.
- Flour: All purpose flour should be measured CORRECTLY. By this, I mean that you should spoon your flour into your measuring cups before leveling off the tops of the cups. This will ensure that you have light, fluffy, and moist muffins!
- Baking Powder + Baking Soda: These two work together to create gorgeous, light, tall, and domed muffins! Make sure that both are still good and not expired.
- Salt: Salt enhances flavor and brings out sweetness.
- Cinnamon + Nutmeg: This combination of spices is... powerful. These two together create the fall season in a muffin!
- Apples: I use Granny Smith Apples, and I dice them thinly... as thinly as I can.
Using tart apples in baking can provide the perfect balance of sweetness in baked goods. I used 2 medium-sized Granny Smith apples, and they added the perfect kick of apple flavor!
This recipe calls for 1 cup of sour cream or greek yogurt. Both create a tender, soft, and light muffin! Do not overmix your batter when combining the wet ingredients and the dry ingredients. Doing so will create a dry and dense muffin! Make sure to bake until a toothpick inserted into the muffins comes out with moist crumbs and the tops of the muffins spring back when poked!
Crumb topping is a mixture of flour, light or dark brown sugar, granulated sugar, salt, cinnamon, and melted butter. Simply use a fork to combine all of the ingredients in a medium-sized bowl. The crumb topping has the perfect cinnamon flavor, isn't overly sweet, and adds a perfect, slight crunch to the tops of these muffins!
Store these muffins in an airtight container for up to 4 days! Baked muffins can be frozen, but I recommend freezing before adding glaze for best results. Freeze for up to 3 months and bring to room temperature before serving!
Making Light and Flavorful Muffins
- Make Crumb Topping (2 minutes)
- Peel and Dice Apples (5 minutes)
- Make Muffin Batter (10 minutes)
- Bake Muffins (20 minutes)
- Make Glaze Topping (3 minutes)
- Decorate Muffins with Glaze (5 minutes)
This crumble topping is slightly crunchy, just sugary enough, and adds another layer of flavor and texture to this muffin. Melted butter, the touch of cinnamon, and a sprinkle of salt shine in every bite and truly help to create fall in a gorgeous crumb!
The crumb topping is one of the easiest parts of an already-easy recipe! Simply combine the ingredients with a fork in a medium-sized bowl! Then, you generously sprinkle the topping over each muffin!
Tips and Tricks for Perfect Muffins
- Room Temperature Ingredients: Room temperature ingredients impact texture greatly. Trust me on this. Your muffins will not come out light, fluffy, golden, and gorgeously domed if you use cold ingredients! For this recipe, sour cream, eggs, and milk will all need to be at room temperature. If you forget to leave your ingredients out ahead of time, you can...
- sour cream: microwave in a small bowl for 15 seconds and stir after heating
- eggs: place eggs in a bowl of warm water for 10 minutes
- milk: heat milk in a glass for 10 seconds
- Measuring Flour Correctly: Your muffins will be dry, dense, and hard as a rock if you add too much flour.... and you will add too much flour if you simply scoop flour into your measuring cups. You absolutely need to spoon flour into your measuring cups and level off the tops if you aren't measuring in grams!
- Bake Time: You'll want to bake these muffins into they are lightly golden around the edges, spring back up when poked in the center, and when a toothpick inserted into the center comes out with crumbs... not clean but no wet batter!
For the Crumb Topping
- 1 cup flour (140g)
- ⅓ cup (80g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon (3g) cinnamon
- ¼ teaspoon (2g) salt
- ⅓ cup (78g) unsalted butter, melted
For the Muffins
- ½ cup (110g) unsalted butter, melted
- ¾ cup (165g) granulated sugar
- 1 cup (260g) sour cream or greek yogurt, room temperature
- 2 large eggs (100g), room temperature
- 1 teaspoon (4g) vanilla extract
- 2 ¼ cups (315g) all purpose flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 2 teaspoons (5g) cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups (175g) diced apples (2 medium apples)
For the Glaze
- 1 ½ cups (180g) powdered sugar
- 2 tablespoons (30g) milk
For the Crumb
- In a medium bowl, use a fork to combine flour, light brown sugar, granulated sugar, cinnamon, and salt.
- Mix slightly cooled melted butter into the mixture using a fork to spread the butter into the dry ingredients. The mixture should resemble a slightly moist crumb.
For the Muffins
- Preheat your oven to 350 degrees Fahrenheit. Line a 12-cavity muffin tin with liners or heavily grease with cooking spray.
- In a large bowl, whisk melted butter, granulated sugar, room temperature sour cream, room temperature eggs, and vanilla extract together until smooth.
- In a separate, medium bowl, whisk properly measured flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Add your dry ingredients to the bowl of wet ingredients. Use a whisk to slowly combine, mixing until the dry ingredients just disppear into the batter. The batter should be slightly thick and not fully smooth, but you should not see any pieces of the flour mixture.
- Fold diced apples into the batter using a spatula.
- Divide the batter among your muffin cavities, making sure the batter reaches about ¾ full in each. Top each muffin with the crumb mixture.
- Bake muffins for 18-22 minutes or until the muffins spring back when poked in the center, the crumb is golden brown in color and dry, and a toothpick inserted into the center of the muffin comes out with a few moist crumbs. Allow the muffins to cool before adding the glaze.
For the Glaze
- In a medium bowl, stir powdered sugar and milk together until smooth.
- Glaze should be thick. You should be able to easily lift your spoon from the bowl and have the glaze slowly but consistently fall off of the spoon. It should not look wet or runny at all. If the glaze is too thick to stir and does not easily fall off of a lifted spoon, add an extra teaspoon of milk until desired consistency is reached. If mixture is too thin, add powdered sugar by the tablespoon until desired consistency is reached.
- Use a spoon, piping bag, or Ziploc bag with the corner cut off to top the muffins with glaze. Store at room temperature in an airtight container for up to 5 days or freeze cooled muffins before glazing for up to 3 months in a freezer bag or freezer-safe container.