Cinnamon Apple Muffins with Crumble Recipe

If you love cozy mornings and the smell of warm spices swirling through your kitchen, then you’re going to adore this Cinnamon Apple Muffins with Crumble Recipe. I absolutely love how these muffins turn out—moist, tender, and packed with apple goodness, topped with a crunchy cinnamon crumble that feels like a hug in every bite. Trust me, once you try this, your breakfast game (and brunch too!) will never be the same.

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Ingredients You’ll Need

The magic in this Cinnamon Apple Muffins with Crumble Recipe comes from using a mix of flours to achieve a wonderful texture and a reminder of fall in every bite. I always suggest using fresh, crisp apples and real vanilla extract to enhance the flavors naturally.

• All-purpose flour: For structure and that classic muffin crumb, spooned and leveled for accuracy.
• Brown sugar: Adds moisture and a deep caramel note to the crumble topping.
• Cinnamon: The star spice that pairs beautifully with apples.
• Coconut oil: I like using soft coconut oil in the topping for a subtle tropical twist and great texture.
• Whole wheat flour: Brings a hearty, nutty depth and makes these muffins more wholesome.
• Almond flour: Adds moistness and a gentle nutty flavor without overpowering.
• Baking powder: The leavening agent that helps your muffins rise beautifully.
• Apple pie spice: A blend of cinnamon, nutmeg, and cloves—this is what makes the muffins smell and taste heavenly.
• Sea salt: Just a pinch to balance the sweetness and brighten the flavors.
• Unsweetened almond milk: Keeps things dairy-free and adds subtle nuttiness.
• Unsweetened applesauce: Acts as a natural sweetener and keeps the muffins moist.
• Cane sugar: Adds sweetness without refined sugar’s bitterness.
• Avocado oil: A neutral oil that keeps the muffins tender without extra flavor getting in the way.
• Eggs: Bind everything together and give structure.
• Vanilla extract: A must-have for warmth and depth in the batter.
• Apple (peeled and diced): Use crisp apples like Granny Smith or Honeycrisp for the best texture.
• Powdered sugar: For the light drizzle glaze on top.

Variations

This Cinnamon Apple Muffins with Crumble Recipe is a solid foundation that you can easily tweak to suit your taste or dietary needs. I’ve played around with a few versions and I’d love for you to make it your own too.

• Gluten-Free Version: I’ve swapped the all-purpose and whole wheat flours for a gluten-free flour blend, and the muffins still turned out soft and delicious.
• Nut-Free Option: Simply replace almond flour and almond milk with sunflower seed flour and oat milk to keep that nut-free vibe.
• Extra Spice Kick: If you love bold flavors, add an extra teaspoon of apple pie spice or toss some freshly grated nutmeg in the batter.
• Healthy Swap: Try reducing the cane sugar and adding a little maple syrup or honey for a natural sweetness.

How to Make Cinnamon Apple Muffins with Crumble Recipe

Step 1: Preheat and Prep Your Muffin Tin

Start by preheating your oven to 400°F. I always grease my 12-cup muffin tin with a little coconut or avocado oil to make sure none of these goodies stick. This also helps the crumble topping stay put without falling off.

Step 2: Mix the Crumble Topping

In a medium bowl, whisk together the ½ cup flour, brown sugar, and cinnamon. Add the soft coconut oil and gently combine with a spatula until the mixture is crumbly and no dry flour remains. Be careful not to overmix here; the crumble should be loose and sandy, perfect for sprinkling on top.

Step 3: Combine the Dry Ingredients for Muffins

In a large bowl, whisk your all-purpose, whole wheat, and almond flours alongside baking powder, apple pie spice, and sea salt. Getting this mix right means a fluffy muffin with plenty of flavor.

Step 4: Whisk Together Wet Ingredients

Grab a medium bowl and whisk almond milk, applesauce, cane sugar, avocado oil, eggs, and vanilla extract until well combined. You want them nicely mixed but don’t worry about over-whisking here.

Step 5: Combine Wet and Dry, Fold in Apples

Pour the wet ingredients into the dry and stir just until combined—lumps are okay! Then, fold in the diced apples gently so they don’t break down too much. The batter will be thick and lusciously fruity.

Step 6: Fill Muffin Cups and Add Crumble

Using a ⅓-cup scoop or measuring cup, fill the muffin cups evenly with batter. Then, generously sprinkle that crumble topping over each one. This step is where the magic twist happens, trust me.

Step 7: Bake and Cool

Bake for 17 to 22 minutes or until a toothpick inserted comes out clean or with just a few moist crumbs. I like to let them cool in the pan for 10 minutes before transferring them to a wire rack to finish cooling completely—this keeps them from getting soggy.

Step 8: Whip Up the Glaze and Drizzle

Whisk powdered sugar with 1 tablespoon almond milk until smooth. If it’s too thick, add a teaspoon more almond milk at a time until it’s drizzleable. Then drape your glaze over cooled muffins for that lovely finishing touch I always look forward to.

How to Serve Cinnamon Apple Muffins with Crumble Recipe

Garnishes

I usually keep garnishes simple—a dusting of cinnamon or a light sprinkle of chopped toasted pecans adds a wonderful texture and a little extra flavor punch without getting in the way of the muffins’ natural appeal.

Side Dishes

These muffins pair wonderfully with a dollop of Greek yogurt or a small serving of creamy oatmeal for a hearty breakfast. For brunch, I love serving them alongside scrambled eggs and fresh fruit.

Creative Ways to Present

For a fun twist at holiday brunches, I’ve arranged these muffins on a wooden platter lined with apple slices and sprinkled with fresh rosemary sprigs—looks rustic and festive! You could also serve them in mini paper liners in a tiered stand for gatherings.

Make Ahead and Storage

Storing Leftovers

I typically store leftover muffins in an airtight container at room temperature for up to three days. If you’ve already glazed them, keep the glaze side up to avoid sticking. After a couple of days, they start to lose that fresh-baked softness, so best enjoyed sooner!

Freezing

These muffins freeze really well! I pop them in a freezer-safe bag without glaze and freeze for up to two months. When I want one, I thaw it at room temp and add fresh glaze. This trick keeps them tasting just like freshly baked.

Reheating

To revive a muffin, I warm it in the microwave for about 15 seconds or pop it into a 350°F oven for 7-8 minutes. This restores that just-baked warmth and soft crumb. If you froze them without glaze, drizzle the glaze after reheating.

FAQs

Final Thoughts

I have to say, this Cinnamon Apple Muffins with Crumble Recipe holds a special place in my heart—and my kitchen! It’s the kind of recipe that fills your home with cozy aromas and makes everyone reach for seconds. Whether you’re baking for a quiet morning or sharing with friends at brunch, I’m confident you’ll love these muffins as much as my family and I do. Give it a try, and don’t be surprised if this becomes your new go-to comfort bake.

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