Apple Crisp Muffins With Streusel Topping
Have you ever craved a dessert that combines the delicious flavors of apple crisp and the convenience of a muffin? These apple crisp muffins with streusel topping are your answer. They’re the best of both worlds and the perfect cozy treat at home or on the go.
Apple crisp muffins are a creative twist on the classic apple crisp dessert, which has roots that go back to colonial times in the United States when brought over from Britain. This little spin on an old tradition gives you comforting flavors in an updated presentation.
The soft, moist muffin base is packed with tender chunks of apple, coupled with a satisfying, crunchy streusel topping. And if that isn’t an irresistible enough combination of flavors and textures, you add a delicate glaze drizzled on top for just a smidge more sweetness.
They’re perfect for a brunch or cozy family breakfast. My favorite is to tuck them into lunchboxes for a special, comforting treat for those first chilly days of fall.
What to serve with these apple crumb muffins
If you do have the luxury of time to enjoy these around the breakfast table, they are delicious with steaming hot coffee, an egg cooked your way and a side of protein, if you prefer. Salty bacon is the perfect pairing with the muffins’ richness and equally as great a contrast to their sweetness. A bacon and cheese quiche or a side of fresh fruit salad are great options, too.
You don’t have to keep them reserved just for breakfast or brunch. They make a delightful after-dinner dessert paired with a scoop of ice cream or a dollop of chilled, whipped cream.
These apple crumb muffins will be the hit of your fall festival or winter carnival-type events, too. They are scrumptious and portable, and their seasonal flavors go right along with hot apple cider, spiced tea, hot cocoa and traditional hot wassail.
Ingredients needed to make these apple crisp muffins with streusel topping
While these muffins have three components, the ingredients are simple and easy to pull together. Prep time is pretty quick, too. Here’s what you’ll need.
- Brown Sugar: To the muffin and the crumb topping, it adds rich, molasses flavor.
- Granulated Sugar: Adds sweetness to the muffins.
- Powdered Sugar: Creates the base for the glaze.
- All-Purpose Flour: Creates a binding base for the crumb topping and muffin.
- Baking Soda and Baking Powder: Make the muffins rise so they are fluffy.
- Old-Fashioned Oatmeal: Brings a classic flavor, crunch and texture to the topping.
- Ground Cinnamon: Brings a warm, aromatic flavor to the muffin batter and topping.
- Nutmeg: Adds another cozy, seasonal spice (and smell) to the crumb topping.
- Salt: Balances the sweetness of the muffins.
- Butter: You’ll need it melted for the muffins and chilled for the crumb topping. It lends richness and moisture to the muffins and a flaky texture to the crumb topping.
- Eggs: Bind the muffins ingredients to give them structure.
- Sour Cream: Adds a very subtle tanginess but more so, moisture.
- Pure Vanilla Extract: Enhances the overall flavor of the muffins and the glaze.
- Milk: Makes the muffins tender and gives the glaze a smooth consistency.
- Apples: Add bursts of yummy, sweet-tart flavor and texture.
Kitchen Equipment Needed
- Mixing bowls
- Hand mixer or stand mixer
- Pastry cutter
- 6-count Jumbo muffin tin or standard muffin tin
- Muffin liners (optional)
Frequently asked questions about apple crisp muffins
Whenever people try these tasty apple crumb muffins, these are some of the questions I am asked. Let me know in the comments if you have a question I haven’t covered here, and I will respond as soon as I can.
What is the secret to moist muffins?
The secret to moist muffins lies in using the right combination of wet ingredients like sour cream, melted butter, eggs and milk. This recipe spells out everything you need.
What type of apples are best to bake with?
Some excellent apple varieties for baking include Granny Smith, Honeycrisp, Gala, and Braeburn. These apples hold their shape well when baked and offer a delightful balance of sweet and tart flavors.
How do you keep muffins from drying out?
To keep muffins from drying out, store them in an airtight container at room temperature. You can also freeze them for longer storage. When you’re ready to enjoy, simply thaw them at room temperature or gently warm them in the oven, taking extra care not to overheat and dry them out.
More Grandma-Approved Recipes To Try
- Maple-Glazed Pumpkin Streusel Bread With Brown Butter
- Easy Baked Apple Slices
- The Best Homemade Cinnamon Rolls
- Caramel Apple Bundt Cake
- Apple Pizza Dessert
Apple Crisp Muffins with Streusel Topping
Equipment
- Mixing bowlsÂ
- Hand/stand mixer
- Pastry Cutter
- 6-count Jumbo muffin tin or standard muffin tin
- Muffin liners optional
Ingredients
Crumb Topping
- 1/2 cup light brown sugar
- 1/2 cup all purpose flour
- 1/2 cup old-fashioned oatmeal
- 1 teaspoon ground cinnamon
- pinch nutmeg
- 4 Tablespoons butter chilled
Muffin Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter melted (1 stick)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1/4 cup milk
- 1 1/2 cups peeled and chopped apples about 2 large apples
Glaze Ingredients
- 1/2 teaspoon vanilla extract
- 2 Tablespoons milk
- 1 cup powdered sugar
Instructions
- Preheat oven to 350 degrees F. Spray a jumbo 6-count muffin pan (or 12-count muffin tin) with nonstick spray or line with muffin liners.
- In a medium bowl, combine crumble ingredients: brown sugar, flour, oatmeal, cinnamon, and a pinch of nutmeg. Use a pastry cutter to work in butter until the texture resembles sand.
- Next for the muffins, whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy.
- Scrape down the sides if needed. With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients and beat. Fold in the apples.
- Spoon the batter evenly into each cup filling them all the way to the top. Then sprinkle the crumb topping on the tops of the batter, gently pressing it into the batter and baking in batches to get 12 jumbo muffins.
- Bake for 20-23 minutes. While muffins are baking, prepare your glaze by mixing all the ingredients. Let muffins cool for a few minutes on a cooling rack before transferring to a plate and drizzling with the glaze.
Notes
- You can substitute Greek yogurt for the sour cream.
- This recipe makes  12 jumbo muffins or 14 regular-sized muffins. So, if using a regular-sized muffin pan, you’ll need to bake in batches. Add a small bit of water to any muffin cups in the pan that don’t have batter so they don’t burn on the bottom.Â
