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Best Apple Crumb Muffins Homemade

Crumb Apple Muffins with juicy apple chunks, warm cinnamon, and a crunchy crumble topping – the perfect fall muffin recipe that's fluffy, moist, and bursting with flavor. Ideal for breakfast, brunch, or a sweet treat at any time of day.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 2.5 cups diced apples peeled, cored, small dice (about 3 medium apples)
  • 2 teaspoons granulated sugar for apples
  • 0.5 teaspoon cinnamon for apples
  • 2 large eggs
  • 1 cup granulated sugar main batter
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon main batter
  • 0.25 teaspoon salt main batter
  • 1 cup sour cream
  • 2 cups all-purpose flour main batter

Crumb Topping

  • 0.5 cups all-purpose flour
  • 0.5 cup packed brown sugar
  • 0.25 teaspoon salt
  • 3 tablespoons unsalted butter melted

Instructions
 

Preparation Steps

  • Preheat oven to 350°F. Line muffin pans with paper baking cups.
  • Make the apples: place the diced apples in a medium-sized microwave-safe bowl. Add about 0.5 inch of water and microwave for 2 minutes, or until apples start to turn translucent but are not fully cooked. Drain well, then sprinkle with 2 teaspoons granulated sugar and 0.5 teaspoon cinnamon. Set aside.
  • Make the crumb topping: in a medium bowl, stir together 0.5 cups flour, 0.5 cup brown sugar, 0.25 teaspoon salt, and 3 tablespoons melted butter with a fork until crumbly. Set aside.
  • In a large bowl, beat the eggs with 1 cup granulated sugar and 0.5 cup vegetable oil until creamy. Mix in vanilla extract, white vinegar, baking soda, 1 teaspoon cinnamon, and 0.25 teaspoon salt. Blend in sour cream, then stir in 2 cups all-purpose flour with a wooden spoon (batter may be slightly lumpy). Fold in the prepared apples.
  • Fill each muffin cup 2/3 full with batter (about 0.25 cup per cup). Sprinkle the crumble topping evenly over each muffin.
  • Bake for 15–19 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 3 days, or freeze for up to one month.

Notes

For best results, use Granny Smith or Gala apples. The vinegar and sour cream create a fluffy, tender crumb. You can substitute applesauce for oil or add a pinch of nutmeg to the crumb topping for extra warmth.