Apple Cinnamon Crumb Muffins

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Apple Cinnamon Crumb Muffin Recipe on

Hopefully, most of you have the day off and are still in your pajamas. Put the box of cereal and milk away, because you deserve a special breakfast on your day off. These Apple Cinnamon Crumb Muffins are calling your name. And if you have kiddos, I am sure they will love helping you make muffins for breakfast. I promise they are easy to make and will fill your house with a pleasant cinnamon aroma that will wake up anyone that is sleeping in.

Apple Cinnamon Crumb Muffin Recipe on #recipe

These muffins are made with whole wheat flour and all-purpose flour. If you don’t have whole wheat flour, you can use all all-purpose flour, but I like the wholesomeness the whole wheat flour adds. The muffins are filled with chunks of tart Granny Smith apples and have a sweet and buttery cinnamon crumb topping. The muffins whip up in no time, you don’t even have to get out the mixer. Just use your muscles to mix up these muffins up. Bonus-you are getting a mini workout by stirring the muffins so you can eat more:)

If you are looking for a special breakfast treat to enjoy on your day off, make these Apple Cinnamon Crumb Muffins. They are perfect with a cup of coffee, tea, or a chilled glass of milk. And if you slept in and missed breakfast-good for you. You can still make these muffins because they are good anytime of the day.

Apple Cinnamon Crumb Muffins on #recipe

Apple Cinnamon Crumb Muffins

Spiced apple muffins with a sweet and buttery cinnamon crumb topping. These muffins are easy to make and are great for breakfast or snack time.

Prep Time
5 minutes
Cook Time
20 minutes
12 regular size muffins


  • 1 1/4 cups whole wheat flour
  • 1 cup all-purpose flour
  • 3/4 cup light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground all-spice
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups diced peeled apples I use Granny Smith
  • For the Topping:
  • 1/2 cup light brown sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 3 tablespoons melted butter


  1. 1. Preheat oven to 375 degrees F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
  2. 2. In a large bowl, whisk together the whole-wheat flour, all-purpose flour, brown sugar, baking soda, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Add in the apples and stir until just combined.
  3. 3. To make the crumb topping, in a small bowl, combine brown sugar, flour, cinnamon, and melted butter. Mix with a spoon until crumbly.
  4. 3. Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with crumb topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

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Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. Will it affect the flavor or consistency at all if I prepare the mixture a day in advance, leave it in the fridge overnight, then actually do the baking the next day?

  2. When I bake these (which is very often btw), they always stick to the paper liners and removing the liners is often messy…do you have any idea why?

  3. As I’m getting ready to make these muffins for the 2nd time, I just want to let you know how much I love this recipe! It’s now a permanent addition to my muffin recipe rotation. Thank you!

  4. These were delish!!! I did, however, make a few substitutions. I did not have any buttermilk, so I used whole instead. I doubled the amount of apples, all spice, cinnamon and added some pumpkin pie spice (about 1-2 tbsp). I also had some toasted almonds and walnuts left over from a previous recipe, so I added those in as well. I would suggest making more of the streusel–mine ran out too soon–so next time I’ll probably double it. All in all…..yummy!

  5. Just made 22 of these yesterday afternoon with my 3 year old using our freshly picked apples – they’re all gone! Definitely a thumbs up! Moist and apple favors that pop! I’m gonna try adding some plumped golden raisins. Thanks for the recipe that works!

  6. Just made these and….THEY ARE FANTASTIC. Seriously. My friends are so impressed with me, but I am giving all credit to the recipe! I doubled the recipe and had enough for 24 muffins and an 8×8 loaf pan. The crumb topping is to-die-for. I also chopped my apples very small so the kind of blended right in. I am so happy with the way they turned out- moist, delicious, and so flavorful! Definitely on my list of favorites from now on. Thanks!

  7. Can I use milk in place of buttermilk? And can I use vegetable oil in place of canola oil? Only because that’s what I usually have on hand.

  8. Alicia-you can use veg oil just fine in place of canola. I would still suggest just making buttermilk if you dont have any. Take one TBSP of white vinegar or one TBSP of lemon juice put in liquid measuring cup. Then pour your milk up to the 1 cup line. Let sit a couple minutes. Walah! You have buttermilk!

  9. Okay, I’m finished. They are D-E-L-I-C-I-O-U-S!!!!!!! I will definitely make these again. The hard part will be not eating 11 more of them before my hubby gets home from work…

  10. Thank you SOOOOO much for sharing this recipe. I didn’t have buttermilk on hand so used almond milk and some lemon juice but they still turned out wonderfully. My husband and I were eating them warm out of the oven and about fell over with delight. ๐Ÿ™‚ I’ll be making these very often. Thanks again!!!!

  11. I made this with water instead of buttermilk, and peanut oil instead of canola, and I also used 3 apples (to hell with measuring). 1 granny smith, 1 golden delicious, and 1 mack.
    I totally botched the crumble, but, it’s all good. the gooey sugar mess on top turned out pretty good.

    Also, this made WAAAY more than 12 muffins for me. I put the excess in a small casserole and made a mini loaf out of it. All in all, Great success! Thanks!

  12. I made these in November and we absolutely LOVED them. Second batch in the oven as I type this. ๐Ÿ™‚ I didn’t have whole wheat flour and had been meaning to try the almond flour I had in the pantry, so I used 3/4 c. almond flour and the rest all-purpose. Also, my kids don’t like pieces of anything in their muffins so I grated the apples (squeezed out excess moisture). One of my favorite all time muffins. Thanks so much for the recipe!

  13. Just gotta mention that these turned out great. I substituted coconut oil for the canola, and as I only had one apple (which made up 1 cup diced), I substituted 1 cup of applesauce for the rest. Also, made up my own buttermilk using vinegar and milk. I cooked them up in mini muffin tins which took about 8 min and it made up about 4.5 dozen mini muffins, perfect to throw into the freezer and thaw out for kids snacks. thanks for this delicious and healthy recipe!

  14. I just made these last night and they’re delicious! My father, who isn’t the biggest fan of my baking, gave them a nine! I don’t think I’ve ever had a recipe look and taste exactly as described. Very moist and flavorful. I will definitely be making these again soon. Thank you so much!

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