Name: Apple Crisp Muffins Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt; 1 cup whole milk; ¼ cup vegetable oil; 1 large egg; ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 ½ cups Granny Smith apples, peeled and diced (about 2 apples); ⅓ cup brown sugar; 1 teaspoon ground cinnamon; ⅔ cup all-purpose flour; 1 dash salt; ¼ cup unsalted butter, melted

Jump to Recipe· 4.9 from 85 reviews

If you’ve been hunting for a cozy, delicious treat that feels like fall in your mouth but is easy enough to whip up any day of the week, you’re going to adore this Apple Crisp Muffins Recipe. It’s one of those recipes I immediately fell in love with the first time I made it—there’s a tender crumb muffin base bursting with juicy apples, topped with a buttery, cinnamon-spiced crumb that’s just irresistible. Whether you’re an experienced baker or just looking for a new favorite breakfast (or snack!) idea, stick around—I’m here to walk you through every yummy detail so your muffins come out perfect every time.

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Why You’ll Love This Recipe

Perfect Fall Flavor: The combo of tart Granny Smith apples with cinnamon crumb topping is just like your favorite apple crisp dessert—muffin style.
Simple Ingredients: You probably already have all the pantry staples on hand, making these muffins a quick go-to.
Great for Any Occasion: Breakfast, snack, or even a sweet little dessert—these muffins shine anytime.
Moist and Tender Texture: Thanks to the milk and oil combo, these muffins stay soft and moist without being greasy.

Apple Crisp Muffins Recipe - Recipe Step

Ingredients You’ll Need

I love how straightforward this Apple Crisp Muffins Recipe is when it comes to ingredients. Each one plays a key role: the Granny Smith apples add that fresh burst of tang, while the crumb topping brings sweetness and texture. Here’s a quick rundown with some shopping tips to help you get the best results:

Apple Crisp Muffins Recipe - Ingredients

All-purpose flour: Use good quality flour for tender muffins; fresh flour makes a difference in texture.
Baking powder: Make sure it’s fresh to help your muffins rise beautifully.
Salt: Just a small dash to balance the sweetness and enhance flavor.
Whole milk: I prefer whole milk here; it adds richness that really uplifts the batter.
Vegetable oil: Keeps muffins moist without overpowering other flavors.
Egg: This binds everything together and adds structure.
Granulated sugar: The sweetness in the muffin base itself, not too overpowering.
Vanilla extract: Always worth adding for that warm, homey aroma.
Granny Smith apples: Tart and firm apples hold up well in baking, giving you that classic apple crisp taste.
Brown sugar: For the crumb topping—it adds moisture and that signature caramel-like flavor.
Ground cinnamon: The spice star of the crumb topping, don’t skip it!
Unsalted butter: Melted and mixed into the crumb topping for rich, crispy bites.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Apple Crisp Muffins Recipe is how easy it is to customize. I love tweaking it depending on what I have on hand or what everyone’s craving that day. Don’t hesitate to personalize it to your taste!

Add nuts: I sometimes toss in chopped walnuts or pecans for a little crunch—my family goes crazy for this extra texture.
Swap apples: Tried it with Fuji or Honeycrisp apples for a sweeter twist, and it worked wonders.
Make it gluten-free: Use a gluten-free flour blend in place of all-purpose flour; just season to taste as crumb toppings might need adjustment.
Spice it up: Adding a pinch of nutmeg or cloves to the crumb topping gives these muffins a warm holiday vibe.

How to Make Apple Crisp Muffins Recipe

Step 1: Prep Your Oven and Muffin Pan

Start by preheating your oven to 400°F. I always make sure to spray my muffin pan with non-stick spray—unless I’m using liners, then I just pop those in. This little step makes removing the muffins effortless; nobody wants broken muffin bottoms, right?

Step 2: Mix the Dry Ingredients

Grab a small bowl and whisk together the flour, baking powder, and salt. This ensures your leavening (that’s the baking powder) is evenly distributed, which means perfect rise and texture. I found that fresh baking powder makes the biggest difference here—if yours is old, it’s worth picking up a new container.

Step 3: Combine the Wet Ingredients

In a larger bowl, mix the milk, vegetable oil, egg, granulated sugar, and vanilla extract. I like to use a whisk here so everything blends smoothly, creating a nice base that’ll make the muffins tender. It’s a quick mix, so don’t overthink it—just until combined.

Step 4: Bring It All Together

Now add the dry ingredients to the wet and gently fold them together. The key here is to mix just until you don’t see dry flour; you want to avoid overmixing to keep your muffins light and fluffy. Then stir in those diced Granny Smith apples—this part makes all the difference for that fresh fruity bite!

Step 5: Fill the Muffin Cups

Scoop your batter into the prepared muffin pan, filling each cup about two-thirds full. That’s the sweet spot so muffins don’t overflow or turn out dry. I like to use an ice cream scoop for even portions, which also makes the whole process less messy.

Step 6: Prepare the Crumb Topping

In a small bowl, mix the brown sugar, cinnamon, flour, and salt. Then pour in the melted butter and stir until the mixture clumps into pea-sized crumbs. I discovered that using melted butter instead of cold butter really helps achieve that satisfying crumbly texture when baked. Sprinkle this generously over each muffin cup.

Step 7: Bake and Cool

Bake your muffins for 20-22 minutes, or until a toothpick poked into the center comes out clean. I’ve learned that ovens can vary, so start checking around 20 minutes and adjust if needed. Let them cool at least 15 minutes before serving, so the crumb topping sets up perfectly without sliding off.

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Pro Tips for Making Apple Crisp Muffins Recipe

Use Fresh Apples: Granny Smiths are perfect for baking, but always pick firm apples to avoid mushy muffins.
Don’t Overmix Batter: Mixing just until combined keeps your muffins light and fluffy—not tough.
Even Crumb Topping: Break up the topping evenly so every bite has a bit of that sweet crunch.
Cooling Is Key: Let muffins cool fully to set crumb topping and avoid falling apart when you bite in.

How to Serve Apple Crisp Muffins Recipe

Garnishes

I love serving these muffins lightly dusted with powdered sugar for a pretty finish. For extra indulgence, a little dollop of whipped cream or a swipe of softened butter makes them feel like a special treat. My kids get super excited when I add a drizzle of maple syrup on top—sweet but not overpowering!

Side Dishes

These muffins pair wonderfully with a simple cup of coffee or chai tea, making a perfect morning combo. I also like serving them alongside yogurt topped with granola for a balanced breakfast. For brunches, throw in a fresh fruit salad or some crispy bacon to round things out.

Creative Ways to Present

For holiday gatherings, I’ve arranged these muffins in a pretty basket lined with a rustic linen napkin and sprinkled a few fresh apple slices around for a charming display. You can also pop them into mini muffin liners and serve with little honey jars for a tasty themed gift or party favor.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins in an airtight container at room temperature for up to 3 days. This recipe’s moisture and crumb topping stay fresh surprisingly well. Just make sure the container isn’t too tight to prevent the crumb topping from getting soggy.

Freezing

Freezing works great! I wrap each muffin individually in plastic wrap then place them in a freezer bag. When I want a quick breakfast or snack, I just thaw them overnight in the fridge or pop them straight into the microwave for about 30 seconds to warm up.

Reheating

I prefer reheating muffins in a toaster oven for a few minutes to keep the crumb topping crisp rather than soggy. If you’re using a microwave, just a quick 20-30 seconds will bring back that fresh-baked warmth without drying them out.

FAQs

Can I use other apple varieties instead of Granny Smith for this Apple Crisp Muffins Recipe?

Absolutely! While Granny Smith apples provide a tart contrast that holds up well during baking, you can also use sweeter apples like Fuji or Honeycrisp. Just keep in mind that sweeter apples might make the muffins a bit sweeter overall, so you could reduce sugar slightly if desired.
How do I prevent the crumb topping from becoming soggy?

To keep the crumb topping crisp, don’t overfill the muffin cups with batter so the topping has space to bake properly. Also, avoid covering the muffins while still warm, as trapped steam can soften the topping. Let muffins cool completely uncovered.
Can I make this Apple Crisp Muffins Recipe dairy-free?

Yes! Swap the whole milk for almond milk, oat milk, or another dairy-free milk. Use a dairy-free butter substitute like coconut oil or vegan butter for the crumb topping. The texture might vary slightly, but they’ll still be delicious.
How long do these muffins stay fresh?

Stored in an airtight container at room temperature, they’re best eaten within 3 days. Beyond that, texture and freshness start to decline, though freezing extends their life significantly.

Final Thoughts

This Apple Crisp Muffins Recipe is truly one of my kitchen staples—I find it comforting, straightforward, and reliably delicious every time. If you love the cozy feeling of autumn flavors but want something handy and quick, these muffins are your new best friend. Give it a try, tweak it your way, and enjoy the warmth of home in every bite. I can’t wait for you to experience just how fantastic these turn out!