Apple Muffins
These Apple Muffins are the kind I want once apple season starts: soft, moist, full of small pieces of spiced apple, and topped with a buttery cinnamon crumble. I finish them with a simple cream cheese glaze, which gives them a little richness without turning them into a full-on dessert.
I use both melted butter and oil in the batter because I like what each one brings to a muffin. The butter adds flavor, while the oil and sour cream help the crumb stay soft and moist. And if you have a lot of apples to use up, my Apple Scones and Apple Crumble Bars are two more recipes I come back to during apple season
Why You’ll Love These Apple Muffins
There’s a lot going on in these muffins, but the actual method is very straightforward. The apples don’t need to be precooked, and both the crumble and glaze come together in just a few minutes.
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- Soft and moist from sour cream, oil, and butter.
- Plenty of apple in every bite with 2 cups of finely chopped apples.
- Warmly spiced with cinnamon, nutmeg, and optional allspice.
- Buttery cinnamon crumble adds texture to the soft muffins.
- Cream cheese glaze gives the tops a tangy, creamy finish.
- High-temperature start helps create taller, domed muffin tops.
- Make them as 16 regular muffins or 8 jumbo muffins.
Key Ingredients & Why I Use Them
Apples: I used Honeycrisp, but any firm baking apple that holds its shape well will work. Granny Smith, Pink Lady, Braeburn, and Fuji are all good options. I peel and chop the apples fairly small so they have enough time to soften inside the muffins.
Butter and oil: I like using both here rather than choosing one or the other. Butter gives the muffins more flavor, while neutral oil helps keep the crumb moist and soft even after the muffins have cooled.
Sour cream: This adds moisture and richness without making the batter overly thin. Full-fat plain yogurt is a good substitute if that’s what you have.
Brown sugar: There’s a little brown sugar in the apples, batter, and crumble. I like the deeper flavor it brings alongside the apple and spices without making the entire muffin heavily brown-sugar based.
Cinnamon, nutmeg, and allspice: Cinnamon is the dominant spice here, with nutmeg and a small amount of optional allspice rounding everything out. I don’t want the spices to overwhelm the actual apple flavor.
Cream cheese: A small amount of cream cheese turns a basic powdered sugar glaze into something creamier and slightly tangy, which I really like against the sweet crumble. If you like cream cheese with fruit in muffins, my Strawberry Cream Cheese Muffins are another one to try.
How to Make Apple Muffins
The full measurements and instructions are in the recipe card below, but here’s how I make these Apple Muffins step by step. The main thing to pay attention to is the mixing: once the wet and dry ingredients come together, I mix as little as possible to keep the muffins tender.
Make the Cinnamon Crumble
I start with the crumble so it has time to chill while I make the muffin batter.
In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and nutmeg.
Add the softened butter and use a fork or your hands to work it into the dry ingredients. You’re looking for a mixture of moist crumbs and small clumps rather than a completely uniform paste.
Place the crumble in the refrigerator while you make the rest of the recipe. Keeping it chilled helps those buttery pieces hold their texture in the oven.
Prepare the Spiced Apples
Peel, core, and finely chop the apples. You want 2 cups, or about 300 grams, after they’ve been prepared.
Place the apples in a medium bowl and add the flour, brown sugar, cinnamon, nutmeg, and allspice, if you’re using it. Toss until all of the apple pieces are evenly coated, then set them aside.
I don’t cook the apples first. Chopping them into small pieces gives them enough time to soften while the muffins bake without turning into applesauce inside the batter.
If you’re looking for a recipe with more of a traditional cooked apple filling instead, my Apple Pop Tarts are another favorite.
Make the Muffin Batter
Preheat the oven to 425ºF. Grease or line 16 regular muffin cups with paper liners.
In a medium bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, vanilla extract, and milk until smooth and well combined.
Mix the Dry Ingredients
In a separate large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
Gently Mix
Pour the wet ingredients over the dry ingredients and use a rubber spatula to mix just until the batter is mostly combined.
I intentionally stop mixing before everything looks completely smooth because we’re going to mix it again when we add the apples.
Add the Spiced Apples
Add the spiced apples and gently fold them into the batter just until they’re evenly distributed.
This is one of those places where a few streaks or small lumps are much better than continuing to mix. Overmixing can leave you with muffins that are dense or dry instead of soft and tender.
Fill and Top the Muffins
Divide the batter between the prepared muffin cups, filling each about 3/4 full or almost to the top.
Sprinkle approximately 1 tablespoon of crumble over each muffin, gently breaking apart any very large pieces as you go.
You can also skip the crumble and sprinkle the tops with coarse, turbinado, or raw sugar instead. It’s a simpler version, but you’ll still get a nice crunchy top.
How to Bake Apple Muffins with Tall Tops
Bake the muffins at 425ºF for 7 minutes. Then, without opening the oven door, reduce the temperature to 350ºF and continue baking for another 12 to 15 minutes.
For Jumbo Muffins: This recipe also makes about 8 jumbo muffins. I used the Monfish jumbo muffin pan with Caperci liners. Follow the same method, starting the muffins at 425ºF for 7 minutes before reducing the oven temperature to 350ºF. Because jumbo muffins are considerably deeper, they’ll need additional baking time at 350ºF. Begin checking them after about 18 minutes, then continue baking as needed until a toothpick inserted into the center comes out clean or with a few moist crumbs.
That initial burst of higher heat encourages the batter to rise quickly, which helps create those taller, bakery-style muffin tops. Lowering the temperature then gives the centers time to finish baking without over-browning the outside.
The muffins are done when they’re golden around the edges and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let them cool in the pan for about 10 minutes, then transfer them to a wire rack.
Wait until the muffins are cool before adding the cream cheese glaze. I use this kind of attention to texture and rise in my other muffin recipes too. If you’re looking for something brighter after all the warm apple and cinnamon flavors, try my Lemon Blueberry Muffins next.
Make the Cream Cheese Glaze
Add the softened cream cheese, butter, powdered sugar, and 1 tablespoon of milk to a bowl.
Beat with a hand mixer until completely smooth.
From there, add more milk a little at a time until the glaze is thin enough to drizzle. I don’t add all 3 tablespoons immediately because it’s much easier to thin a glaze than it is to fix one that has become too runny.
Drizzle & Serve
Drizzle the glaze over the completely cooled muffins. I like how it settles into the cinnamon crumble without completely covering it.
Expert Tips for the Best Apple Muffins
Most of this recipe is very forgiving, but there are a few details that make a noticeable difference in the final muffins.
- Measure the apples after peeling and chopping. You want about 300 grams of prepared apples.
- Chop the apples fairly small. Large chunks may not have enough time to soften before the muffins finish baking.
- Don’t add too many apples. More sounds tempting, but excess fruit can make the centers overly wet and difficult to bake through.
- Don’t overmix the batter. Mix the wet and dry ingredients until mostly combined, then finish mixing as you fold in the apples.
- Start at 425ºF. The initial high heat helps the muffins rise quickly and develop taller tops.
- Don’t open the oven when lowering the temperature. Simply change the setting from 425ºF to 350ºF and keep baking.
- Keep the crumble refrigerated while making the batter so the butter doesn’t become too warm.
- Cool the muffins before glazing. The cream cheese glaze will melt into a warm muffin instead of sitting nicely on top.
Storage & Make Ahead
These Apple Muffins are at their best the day they’re baked, when the crumble is freshest and the muffin itself is especially soft.
Because the glaze contains cream cheese, I store glazed muffins in an airtight container in the refrigerator for up to 4 days. Let them come back to room temperature before serving for the best texture.
If you know you’re making the muffins ahead of time, another option is to leave them unglazed and add the cream cheese glaze closer to serving.
For longer storage, freeze the unglazed muffins in a freezer bag or airtight container for up to 2 months. Let them thaw at room temperature for about an hour or overnight in the refrigerator, then add the glaze after thawing.
How to Get Taller Bakery-Style Muffin Tops
If I have the time and want particularly tall, bakery-style muffins, I like to let the batter rest in the refrigerator for 30 minutes and up to 2 hours before baking. I use this method in my Bakery Style Blueberry Muffins.
Prepare the batter as directed, fold in the spiced apples, cover it, and refrigerate. Then portion it into the muffin pan, add the cold crumble, and bake using the same high-temperature start.
This step is completely optional. You can absolutely mix and bake these immediately.
If bakery-style muffins are what you’re after, I also have Lemon Poppy Seed Muffins and Lemon Blueberry Muffins that are great to have in your muffin rotation.
Variations
I like these as written, but there are a few easy ways to change them without affecting the basic muffin recipe.
- Add nuts: Fold 1/2 to 3/4 cup chopped walnuts or pecans into the batter. You can also add a smaller amount directly to the crumble.
- Skip the glaze: Leave the muffins with just the cinnamon crumble for a less sweet finish.
- Skip the crumble: Sprinkle coarse, turbinado, or raw sugar over the batter instead.
- Use yogurt: Substitute plain full-fat yogurt for the sour cream in equal amounts.
- Make them gluten-free: Replace the all-purpose flour with a good 1:1 gluten-free baking flour formulated as a direct substitute for all-purpose flour.
Frequently Asked Questions
I like a firm apple that will soften in the oven without completely breaking down. I used Honeycrisp for these muffins, but Granny Smith, Pink Lady, Braeburn, and Fuji are all good options.
No. I specifically chop the apples into small pieces so they can cook directly inside the muffins. Precooking isn’t necessary and adds an extra step that I don’t think these need.
The higher initial temperature gives the batter a quick burst of heat, encouraging it to rise and create taller, more domed tops. After 7 minutes, I reduce the oven to 350ºF so the centers can finish baking more gently.
Yes. You can cover the finished batter and refrigerate it for 30 minutes to 2 hours before baking. The resting time can also help produce taller muffin tops.
Yes. This recipe makes approximately 8 jumbo muffins instead of 16 regular muffins. Start them at 425ºF for 7 minutes just like the regular muffins, reduce the temperature to 350ºF, and begin checking the jumbo muffins after about 18 additional minutes.
Overmixing is one of the most common causes. Once you combine the wet and dry ingredients, mix only until they’re mostly incorporated. Fold in the apples gently and stop as soon as they’re evenly distributed.
More Apple and Muffin Recipes
If you still have apples to use after making these muffins, try my Apple Scones for another breakfast option, or make Apple Pop Tarts, Apple Pie Cookies, or Apple Crumble Bars if you’re in the mood for something a little more dessert-like. They all use apple in different ways, which is especially nice when you come home with more apples than you intended during apple season.
And for more muffins, try my Strawberry Cream Cheese Muffins, Lemon Poppy Seed Muffins, or Lemon Blueberry Muffins. They’re much brighter and fruitier than these spiced Apple Muffins, but they’re some of my other favorites when I want a soft, bakery-style muffin.
If you make these Apple Muffins, leave a rating or comment below and let me know how they turned out. And if you share them on Instagram, tag me so I can see them!
Apple Muffins
Ingredients
Cinnamon Crumble
- ½ cup all-purpose flour 64g
- 2 tablespoons granulated sugar 25g
- 3 tablespoons brown sugar 45g
- ½ teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
- ¼ cup unsalted butter softened (56g)
Spiced Apples
- 2 cups peeled and finely chopped apples about 300g
- 1 tablespoon all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground allspice optional
Apple Muffin Batter
- 6 tablespoons unsalted butter melted (84g)
- ¼ cup vegetable oil 60ml
- 2 large eggs room temperature
- ¾ cup sour cream 180g
- 1 teaspoon vanilla extract
- 1 cup milk 240ml
- 2½ cups all-purpose flour 318g
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar 150g
- 2 tablespoons brown sugar 25g
Cream Cheese Glaze
- 3 tablespoons cream cheese at room temperature (42g)
- 1 tablespoon unsalted butter softened (14g)
- ¼ cup powdered sugar
- 1 –3 tablespoons milk
Instructions
Make the Crumble
- In a medium bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and nutmeg.
- Add the softened butter. Use a fork or your hands to work the butter into the dry ingredients until the mixture forms moist crumbs and small clumps.
- Refrigerate the crumble while you prepare the muffins.
- Prepare the Spiced Apples
- Place the chopped apples in a medium bowl.
- Add the flour, brown sugar, cinnamon, nutmeg, and allspice, if using. Toss until the apples are evenly coated. Set aside.
Make the Apple Muffin Batter
- Preheat the oven to 425ºF. Grease or line 16 regular muffin cups with paper liners.
- In a medium bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, vanilla extract, and milk until smooth.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula just until the batter is mostly combined.
- Add the spiced apples and fold just until evenly distributed. Avoid overmixing.
- Divide the batter between the prepared muffin cups, filling each about ¾ full or almost to the top.
- Sprinkle about 1 tablespoon of crumble over each muffin, gently breaking apart any very large pieces. Alternatively, skip the crumble and sprinkle the muffins with coarse, turbinado, or raw sugar.
Bake
- Bake at 425ºF for 7 minutes.
- Without opening the oven door, reduce the temperature to 350ºF and continue baking for 12 to 15 minutes, or until the muffins are golden around the edges and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- For jumbo muffins, follow the same 7-minute high-temperature start, then begin checking them after about 18 minutes at 350ºF.
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack and cool before glazing.
Make the Cream Cheese Glaze
- Add the cream cheese, butter, powdered sugar, and 1 tablespoon of milk to a bowl. Beat with a hand mixer until completely smooth.
- Add additional milk a little at a time until the glaze reaches your desired drizzling consistency.
- Drizzle over the cooled muffins.
