Apple Crumble Muffins – Like A Hug In Muffin Form

Alright, so here’s the thing: I started making these easy apple crumble muffins because my little niece once declared muffins were just cupcakes trying to be healthy. (She is, ahem, not wrong). One rainy school night, I was out of icing but had apples that weren’t looking their prettiest. Fast forward—these muffins were born. Now my kitchen smells like autumn at least once a month, even in July, and everyone claims the batch is their favorite (even my partner, whose idea of fruit is mostly apple pie… from the shop down the street).

Speaking of which—I dare say these actually taste like you shrank down an apple crumble and stuffed it into a muffin liner. And if you drop some batter, welcome to the club. I always do; I just call it extra luck.

Why You’ll Love This Recipe (According to My Patched Apron)

I make this whenever I’ve got a few apples going soft (though, if I’m honest, I’ve used pears in a pinch, and no one even noticed). My family goes absolutely mad for them—especially with the crumbly streusel bit on top; it’s like getting bonus dessert on your muffin. And honestly, trying to line a muffin tin while chatting on the phone? Easier than baking a whole pie while wrangling a toddler, let me tell you!
But the real reason? On busy mornings—these with a bit of salted butter are about as close to a warm, cozy breakfast as I can get. Sometimes I even pack one for a late-night snack… unless my housemates beat me to it. (They usually do.)

The Not-So-Strict Ingredients List (Substitutions Below!)

2 medium apples, diced (I’m not picky—Granny Smith, Fuji, or whatever didn’t get eaten last week)
1 3/4 cups (220g) all-purpose flour
(wholemeal works if you’re feeling virtuously healthy)
1/2 cup (100g) brown sugar (mum swears by dark brown, but regular is fine)
1/4 cup (60ml) neutral oil (or melted butter—I swap it on weekends)
1/2 cup (120ml) milk (dairy-free works, honestly, no one can tell)
2 large eggs
1 tsp vanilla extract (essence if you must, but it’s just not the same, you know?)
2 tsp baking powder (sometimes I toss in an extra pinch)
1/2 tsp cinnamon (or allspice if it’s autumn and you’re feeling wild)
Good pinch of salt (seriously, don’t skip it—it’s magic)

For the crumble topping:

1/3 cup (40g) plain flour
2 tbsp brown sugar
2 tbsp cold butter, diced
A little extra cinnamon (or none, if you’re over it)

Optional extras: Handful of chopped pecans or walnuts; a dash of nutmeg; lemon zest (once I threw it in by accident, never looked back).

This Is How I Actually Make Them (Not Always Perfect!)

Preheat your oven to 375°F (190°C). Liner or no liner in your muffin tin? I say yes, but if you forgot to buy them—as I have—just some grease will do.
Mix your crumble topping first: chuck the flour, brown sugar, cold butter, and cinnamon in a bowl, and smoosh it with your fingers until it looks like chunky sand. Pop in the fridge so it keeps its chill. This is where I nibble a pinch, because, why not?
For the muffin mix: In a larger bowl, whisk eggs, oil (or butter), brown sugar, and vanilla until it looks a bit caramelly. Stir in milk—and try not to over-whisk.
Dump in your dry stuff—flour, baking powder, cinnamon, salt. Fold gently. If the mix looks a tad lumpy, that’s okay! Seriously, don’t sweat it.
Fold in those apples. If you snuck in nuts or zest, here’s the place. Don’t worry if the apples look uneven.
Spoon the batter into the tin, filling each cup 2/3 full (I eyeball it—sometimes they turn out twins, sometimes one giant muffin. That’s life.)
Scatter the crumble topping generously. Even over the pan rim (bonus crispy bits!).
Bake for about 20-24 minutes, or until the tops look golden and your kitchen smells like cosiness in a pan. Poke with a toothpick (or a bit of dry spaghetti, I did that once); if it comes out mostly clean, you’re golden. Let cool a bit—though, if you burn your fingers grabbing one before they’re cool, you’re not alone.

Notes From My (Occasionally Messy) Kitchen

Don’t peel the apples if you can’t be bothered—the skins bake soft anyway, and it’s less faff.
If you’re out of brown sugar, go half white sugar and half honey. Different sweet kick, but works in a pinch! (Messier though.)
I once tried grating the apple; got more watery than expected. Dicing’s less fuss, less mush.
If you overmix the batter, it gets a bit tough. Doesn’t ruin them but it’s not my favourite!

Variations I’ve Actually Tried (Plus One Flop)

Pear and cardamom instead of apple and cinnamon—unexpectedly lush. Would do again.
Added blueberries one time, but honestly, the crumble topping got soggy. Not my proudest moment.
For extra crunch, sprinkle oats in the crumble. Sounds fancy, takes two seconds.
I sometimes sub coconut oil for the fat. It’s lighter but I miss that buttery taste, just a bit.

What If I Don’t Have A Muffin Tin?

Listen—I’ve baked these in a square pan as sort of muffiny-blondies. Just check them after 30 mins and cut into squares. Works fine if you ask me!

Storing Muffins (I’d Be Shocked If You Need This)

Technically, they keep up to 3 days in an airtight box. But honestly, they’ve never lasted more than a day in my house. If you want them warm again, a quick 10-second zap in the microwave does wonders, or try heating them in the oven for a “just-baked” smell. You can apparently freeze them, but I wouldn’t know…

How I Serve Them (Don’t Judge!)

We have a rogue tradition of eating these warm, torn open, with a knob of butter and a sprinkle extra cinnamon on rainy Sundays. Occasionally, classy friend of mine brings along clotted cream—posh, but so good. Great paired with coffee, or with chai tea. (If you want to make your own chai, Serious Eats has a cracking recipe.)

Real Life Pro Tips (Take ‘Em Or Leave ‘Em)

I once tried to chill the crumble topping for “just two minutes” but then forgot it in the freezer. Frosty topping = not the best. Now I set a timer. (Seriously, it helps.)
Rushing the bake leaves the apples a bit crunchy and the muffins pale, so just let them go to full golden. Otherwise they taste, well, like they’re in a hurry.
Don’t bother peeling apples unless you’re feeling really patient; skins go soft.

FAQ (Asked By Friends & Relatives, Not The Internet)

Can I use gluten-free flour?: Yes! Actually, I find if you use a decent blend (like this one), they’re pretty close to the original.
Can I leave out the eggs?: You can; I once subbed in a flaxseed mix (1 tbsp ground flax + 2.5 tbsp water per egg). Results: not as fluffy, but edible!
Help—I only have red apples!?: No worries, they’ll be a bit sweeter. Maybe dial back the sugar slightly if you remember (I usually don’t).
My crumble sunk, what did I do wrong?: Oh, happens to me, too. Probably too much butter, or it wasn’t cold enough. Honestly, still tastes great as a hidden middle layer, so just own it.
Do they taste better the next day?: I think so (if you can resist) but fresh from the oven is also hard to beat. On second thought, both are brilliant in different ways.
Can I make them vegan?: Easy: plant milk, plant-based butter or coconut oil, flax eggs. The crumb is still lovely, promise.

If you’re new to baking, King Arthur Baking is my go-to for muffin troubleshooting. I mean, we all need backup sometimes, right?

Right, where was I? Oh yes—the dishes are calling. But seriously: make these, share them (or don’t), and let your kitchen smell like home. Let me know if you try something wild and it works (or flops), it’s all good craic.

Easy Apple Crumble Muffins