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Apple Muffins With Crumb Topping

Apple muffins with crumb topping made with tender vanilla-scented batter and finely diced apples, finished with a buttery cinnamon streusel. Bake until the tops turn golden and a toothpick comes out clean, with caramelized apple bits peeking through.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For streusel
  • 0.5 cup all-purpose flour
  • 0.333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cold Cubed and kept cold for a crumbly topping.
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
  • 1 muffin tin

Method
 

Prep
  1. Preheat oven to 375F and line a 12-cup muffin tin with paper liners.
  2. Make streusel by mixing flour, brown sugar, and cinnamon, then cut in cold butter with a fork until crumbly.
  3. Refrigerate the streusel while you mix the batter.
Mix batter
  1. Whisk the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt together until evenly combined.
  2. Whisk melted butter, granulated sugar, eggs, sour cream, whole milk, and vanilla extract until smooth and glossy.
  3. Fold in the flour mixture just until combined, then fold in the diced apples.
Bake
  1. Divide batter into the muffin cups, filling each about three-quarters full.
  2. Top each muffin generously with the refrigerated streusel so the crumb covers the surface.
  3. Bake 20-22 minutes at 375F until a toothpick comes out clean and the tops are golden.
  4. Cool in the pan for 5 minutes, then transfer muffins to cool slightly before serving.

Notes

For the best crumb texture, keep the butter cold and refrigerate the streusel; it helps the topping stay crisp during baking. Store at room temperature up to 2 days or refrigerate up to 5 days in an airtight container; freeze up to 2 months for longer storage. For a lighter option, use low-fat sour cream (texture may be slightly softer but still works).