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Apple Crumble Muffins (Apple Pie Muffins with Streusel)
Soft apple muffins layered with warm cinnamon apple pie filling and a buttery hand-rubbed streusel on top. A hot-oven start gives them a tall, bakery-style rise, and the apples get simmered separately first so every bite is soft, syrupy, and never raw. Ready in about 45 minutes, with the option to finish with a caramel drizzle.
Servings: 6 jumbo muffins
jumbo muffins
Ingredients
Crumble/Streusel
- ¼ cup regular sugar, packed (71g)
- ½ cup all-purpose flour, 84g
- 3 tablespoon unsalted butter, cold and diced (56g)
Apple Pie Filling
- 2 medium apples, peeled and chopped (240g)
- 2 tablespoon unsalted butter, 28g
- ¼ cup regular sugar
- 1 ½ teaspoon cornstarch
- 2 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Apple Muffins
- 2 cups all-purpose flour, 250g
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature (113g)
- ½ cup regular sugar, packed (107g)
- 2 eggs, room temperature
- 2 teaspoon vanilla
- ½ cup milk, room temperature (120ml)
- 1 apple medium, peeled and chopped
Instructions
For the crumble/streusel
- In a medium bowl whisk together the flour, granulated sugar, cinnamon, and salt. Add the diced butter. Use your fingers to work the butter into the flour until the mixture resembles crumbs. You can squeeze a handful and break it apart to get bigger chunks. Refrigerate until ready to use.
For the apple pie filling
- Combine apples, butter, sugar, cornstarch, cinnamon, in a medium-sized pan over medium-low heat. Stir frequently until butter is melted and sugar is dissolved.
- Bring to a simmer, stirring occasionally, until apples are tender when pierced with a fork. Set aside to cool.
For the muffins
- Preheat oven to 425°F. Line a muffin tin.
- In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- In a large bowl beat the butter, sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add in eggs and vanilla. Mix until combined.
- Add the dry ingredients to the creamed mixture alternately with the milk. Mix until just combined.
- Toss the chopped apples in 1 tablespoon of flour and fold into the batter.
- Scoop the batter evenly into each cupcake liner. Top each muffin with a spoonful of apple pie filling, then sprinkle with crumble. Gently press on the crumble so it sticks to the filling.
- Bake for 10 minutes at 425°F, then reduce the oven temperature to 375°F without opening the oven. For regular sized muffins bake an additional 15–18 minutes. For jumbo muffins bake an additional 30 minutes or until a toothpick inserted in the center comes out clean.
- Optional: Drizzle with caramel sauce, if desired.
Nutrition Facts
Apple Crumble Muffins (Apple Pie Muffins with Streusel)
Amount per Serving
Calories
611
% Daily Value*
Fat
28
g
43
%
Saturated Fat
17
g
106
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
7
g
Cholesterol
123
mg
41
%
Sodium
229
mg
10
%
Potassium
319
mg
9
%
Carbohydrates
84
g
28
%
Fiber
3
g
13
%
Sugar
41
g
46
%
Protein
8
g
16
%
Vitamin A
911
IU
18
%
Vitamin C
3
mg
4
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Notes
The toothpick test can lie here — if it hits a pocket of apple filling instead of batter, it'll look wet even when the muffin is done. Test in two spots near the edge of the crumble, not dead center.
Tulip-style muffin liners hold the crumble better than straight-sided paper liners since the flared top gives the streusel more surface to sit on without sliding off.
Don't fill the liners past ¾ full before adding the filling and crumble — these already get a topping, so a fuller scoop means overflow once everything bakes and rises.
If the streusel is browning faster than the muffin is baking through, tent the tin loosely with foil for the last 5–8 minutes rather than pulling them early.
Let muffins sit in the tin for 5 minutes after baking, then move them to a rack. Any longer in the tin and the bottoms can turn soggy from trapped steam.
If drizzling with caramel, wait until the muffins are fully cool. Warm muffins make the caramel run straight off instead of settling into the crumble.
