These muffins are an apple cinnamon dream, packed full of caramelized fruit, they are sweet, cinnamon spicy, and amazing. And the crunchy streusel top is just the icing on the cake.
This is a small-batch apple crumb muffin recipe, so as written, it yields six gorgeous little muffins, but you can double it with no preparation changes if you want a bigger batch. Functionally, small-batch recipes bake up just fine in modern muffin pans (no need to fill empty slots with water, etc.), but if you want a 6-cup pan, this is the one I own*. It’s cute, compact, and is less to clean, so I love it. 😉
Ingredient Notes
Apples: This recipe calls for one cup of diced apples, which is equal to about one large apple. If you are a little over or under a cup, don’t worry about it. Granny Smith Apples are my preferred baking apples, but most apples (not Red Delicious) will work fine for these muffins. Egg white: Since this is a small-batch recipe, you don’t need to use an entire egg, just the egg white. Check out my post What to Do With Leftover Egg Yolks for ideas on what to do with the extra yolk (I recommend a small batch of snickerdoodles). Unsalted butter: I developed this recipe using unsalted butter, but if all no have is salted butter, not a problem. Just reduce the salt in the recipe to a pinch of salt. Sour cream or plain, unsweetened yogurt: Either yogurt or sour cream can be used in these muffins. If using yogurt, Greek or regular plain, unsweetened yogurt work just fine.
How to Make Cinnamon Apple Crumb Muffins
This is a super easy, straightforward recipe to make. You start with some diced apples–I like Granny Smith, but use your favorite baking apple–and cook them with butter, brown sugar, and cinnamon, until the apples are softened and brown sugar has caramelized into a thick, gooey sauce.
Make up my quick and simple muffin batter, made with either yogurt or sour cream (it’s up to you). Add the apples and let the brown sugar swirl its way into the batter.
Then you mix up a simple brown sugar streusel, drop it over the top of the muffin batter, and bake. In about 16 minutes, you are going to have some big, beautiful muffins on your hands!
How do you store apple crumb muffins?
Muffins are best on the first day, but you can store them at room temperature in an airtight container for up to 3 days. Don’t store them in the fridge as that will make them dry out more quickly.
Can you freeze apple crumb muffins?
Yes. These muffins freeze well. Just wrap each muffin individually in plastic wrap and then store in a freezer bag for up to 2 months. When you’re ready to eat one, allow it to come to room temperature on the counter for at least 30 minutes (you want to make sure the apples inside aren’t still frozen when you eat them).
I love these muffins, can I make a bigger batch?
Absolutely. You can double the recipe with no preparation changes made, or you can replace the two egg whites with one whole egg. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
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