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Apple Muffins With Crumb Topping

Apple muffins with crumb topping—tender, lightly spiced muffins studded with finely diced apples, finished with a buttery cinnamon streusel. Baked at 375°F until tops turn golden and a toothpick comes out clean.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup all-purpose flour
  • 0.33 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cold cubed
For muffins
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup granulated sugar
  • 2 eggs
  • 0.5 cup sour cream
  • 0.25 cup whole milk
  • 2 tsp vanilla extract
  • 2 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. For streusel, mix the flour, brown sugar, and cinnamon, then cut in the cold butter with a fork until crumbly.
  3. Refrigerate the streusel while you prepare the batter.
  4. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  5. Whisk the melted butter, granulated sugar, eggs, sour cream, whole milk, and vanilla extract until smooth.
  6. Fold the dry flour mixture into the wet ingredients until just combined, then fold in the diced apples.
  7. Divide the batter evenly among the muffin cups and top each generously with the chilled streusel.
  8. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean and the tops are golden.
  9. Cool in the pan for 5 minutes, then transfer the muffins to a rack to finish cooling.

Notes

For the crispiest streusel, keep the butter cold and refrigerate the streusel until the oven is ready. Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days; freeze up to 2 months. For a lighter batter, swap whole milk for 2% milk (texture stays tender, flavor slightly less rich).