Biting into a warm apple crumb muffin feels like a hug straight from the oven. The tender, spiced muffin base paired with a sweet, nutty pecan crumble on top makes each bite a mix of cozy textures and flavors. These muffins are the perfect balance of soft, moist apple cake and crunchy topping, making them an irresistible treat for breakfast, brunch, or an afternoon coffee break.
Whenever fall rolls around, I find myself drawn to apple recipes—the aroma of cinnamon, nutmeg, and cloves wafting through the kitchen instantly sets the mood for cozy mornings. And while I love a classic Pumpkin Dump Cake or a slice of Crockpot Apple Caramel Dump Cake, these Apple Crumb Muffins offer something unique: they’re portable, individually portioned, and guaranteed to disappear quickly at the breakfast table.
Apple Crumb Muffins
Ingredients
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ½ cup brown sugar light or dark
- 1 large egg
- ¾ cup buttermilk or milk + 1 tsp vinegar/lemon juice
- 1 ¾ cups all-purpose flour
- ½ cup chopped pecans
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 ½ cups chopped apples Granny Smith, Honeycrisp, or similar
- ⅓ cup chopped pecans for topping
- ⅓ cup all-purpose flour for topping
- 3 tablespoons unsalted butter, melted for topping
- ¼ cup brown sugar for topping
Instructions
- Preheat oven to 350°F (175°C) and line two muffin pans with paper liners for 16 muffins.
- In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar.
- Add the egg and buttermilk, then whisk until smooth.
- In a separate bowl, stir together flour, chopped pecans, cinnamon, nutmeg, cloves, salt, baking powder, and chopped apples.
- Add dry ingredients to wet ingredients and stir gently until just combined. Do not overmix.
- Spoon the batter evenly into prepared muffin liners, filling each about 2/3 full.
- To make the crumb topping, mix chopped pecans, flour, melted butter, and brown sugar in a small bowl until crumbly.
- Sprinkle the crumb topping generously over each muffin.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Why Apple Crumb Muffins Are So Irresistible
A Flavorful Blend of Warm Spices
Cinnamon, nutmeg, and cloves create that cozy spiced backdrop we all crave in fall baking. The spices mingle beautifully with the natural sweetness of apples, making these muffins taste like autumn in every bite.
Crunchy Pecan Crumble Topping
The sugar-pecan topping takes these muffins from “good” to “bakery-level amazing.” That buttery, nutty crunch balances the soft crumb of the muffin perfectly, giving you texture in every mouthful.
Quick and Easy to Make
This recipe comes together in just 35 minutes, making it one of those weekday-friendly yet weekend-worthy treats. No complicated techniques, just simple mixing, spooning, and baking.
Perfect for Sharing
Whether you’re prepping for a school bake sale, a weekend brunch, or packing lunchbox surprises, these muffins are the kind of recipe everyone asks for. Trust me—you’ll want to keep a batch on standby.
Ingredients Breakdown & Substitutions
Muffin Base
- Vegetable Oil – Keeps the crumb moist and tender. Swap with melted coconut oil for a subtle twist.
- Granulated & Brown Sugar – White sugar sweetens while brown sugar adds depth and moisture.
- Egg – Provides structure and richness. Flax egg works for a plant-based version.
- Buttermilk – The secret to a soft, tender crumb. No buttermilk? Use milk plus 1 teaspoon vinegar or lemon juice.
- All-Purpose Flour – The classic muffin foundation. You can replace half with whole wheat flour for added nutrition.
- Spices (Cinnamon, Nutmeg, Cloves) – Warm, aromatic spices that define this muffin. Adjust amounts to taste.
- Salt & Baking Powder – Balance flavors and provide lift.
- Chopped Apples – Any firm cooking apple works (Granny Smith for tartness, Honeycrisp for sweetness).
Pecan Sugar Topping
- Chopped Pecans – Add crunch and nutty flavor. Substitute with walnuts or almonds.
- Flour & Sugar – Create the crumb structure and sweetness.
- Butter – Binds the topping together and melts into a golden crust.
For more nut-forward inspiration, you might also love our Pecan Pie Balls—another fall favorite.
Step-by-Step Instructions
- Preheat the Oven
Heat oven to 350°F (175°C). Line two muffin pans with liners for 16 muffins. - Mix Wet Ingredients
In a large bowl, whisk together vegetable oil, granulated sugar, and brown sugar. Add egg and buttermilk; whisk until smooth. - Prepare Dry Ingredients
In a separate bowl, stir together flour, pecans, cinnamon, nutmeg, cloves, salt, baking powder, and chopped apples. - Combine
Add dry mixture to wet mixture. Stir gently until combined—avoid overmixing. - Fill Muffin Tins
Spoon batter evenly into liners, filling about 2/3 full. - Make the Crumb Topping
Mix pecans, flour, melted butter, and sugar in a small bowl until crumbly. Sprinkle generously on each muffin. - Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
- Cool and Serve : Let muffins cool on a wire rack before serving. Best enjoyed warm with a cup of coffee or tea.
Variations & Creative Twists
- Apple Cinnamon Streusel Muffins – Add a drizzle of vanilla glaze for a bakery-style finish.
- Caramel Apple Muffins – Swirl a spoonful of caramel sauce into the batter before baking.
- Nut-Free Version – Omit pecans or replace with rolled oats for crunch.
- Pumpkin Apple Muffins – Mix in ½ cup pumpkin puree and enjoy a fusion of two fall classics.
- Mini Muffins – Bake in mini muffin tins for bite-sized treats (adjust bake time to ~15 minutes).
Storage and Serving Ideas
- Room Temperature – Store in an airtight container for up to 3 days.
- Refrigerator – Keeps muffins fresh for up to 6 days.
- Freezer – Wrap individually and freeze for up to 2 months. Reheat in the oven at 300°F (150°C) for 8 minutes.
Serving tip: Pair these muffins with a hot drink or crumble one over vanilla yogurt for a cozy breakfast bowl.
FAQs About Apple Crumb Muffins
1. Can I use different apples for these muffins?
Yes! Firm apples like Granny Smith, Honeycrisp, or Fuji work best. Softer apples may break down too much, but they’ll still taste delicious. Mixing tart and sweet varieties creates the best flavor balance.
2. How do I keep the muffins moist?
The combination of oil, buttermilk, and brown sugar helps lock in moisture. Be careful not to overbake—remove them as soon as a toothpick comes out mostly clean. Storing in an airtight container also prevents dryness.
3. Can I make these muffins gluten-free?
Absolutely. Replace the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but still soft and flavorful. Make sure your baking powder is gluten-free too.
4. Do these muffins freeze well?
Yes, they freeze beautifully. Cool completely, wrap individually in plastic, and freeze in a sealed bag. Thaw overnight or reheat gently in the oven for fresh-baked flavor anytime.
Final Cozy Thoughts
Apple crumb muffins bring together everything we love about fall—warm spices, sweet apples, and a crunchy topping. Whether you’re serving them for a holiday breakfast, enjoying one with coffee, or packing them for a school snack, they’re bound to become a repeat favorite in your home.
For more fall treats, explore Pumpkin Bars with Cake Mix or whip up Pumpkin Pie Cheesecake Balls. And don’t forget to follow along on Pinterest and Facebook for more cozy baking inspiration.