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Apple muffins with cinnamon crumble topping and cream cheese glaze.
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Apple Muffins

Soft and moist Apple Muffins filled with warmly spiced apples, topped with a buttery cinnamon crumble, and finished with a creamy cream cheese glaze.
Course Breakfast, Dessert
Cuisine American
Keyword apple, muffins
Prep Time 30 minutes
Cook Time 30 minutes
Cooling 1 hour
Total Time 2 hours
Servings 16 muffins
Calories 330kcal
Author Camila Hurst

Ingredients

Cinnamon Crumble

  • ½ cup all-purpose flour 64g
  • 2 tablespoons granulated sugar 25g
  • 3 tablespoons brown sugar 45g
  • ½ teaspoon ground cinnamon
  • ⅛ 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
  • ⅛ 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.

Notes

Apples: Use a firm apple that holds its shape during baking, such as Honeycrisp, Granny Smith, Pink Lady, Braeburn, or Fuji. I used Honeycrisp. Peel and finely chop the apples so they soften completely while the muffins bake.
Measuring the Apples: Measure after peeling, coring, and chopping. About 300 grams is ideal. Significantly more fruit can make the muffins overly moist and prevent the centers from baking properly.
High-Temperature Start: Beginning at 425ºF helps create taller, more domed tops. Reduce the oven to 350ºF after 7 minutes without opening the oven door.
Resting the Batter: For taller bakery-style muffins, cover and refrigerate the prepared batter for 30 minutes and up to 2 hours before portioning and baking.
Sour Cream Substitute: Substitute an equal amount of plain full-fat yogurt.
Add Nuts: Fold ½ to ¾ cup chopped walnuts or pecans into the batter, or add a smaller amount to the crumble.
Storage: Glazed muffins should be stored in an airtight container in the refrigerator for up to 4 days because of the cream cheese glaze. Bring to room temperature before serving.
Freezing: Freeze unglazed muffins in an airtight container or freezer bag for up to 2 months. Thaw before adding the glaze.
Gluten-Free Option: Substitute a 1:1 gluten-free baking flour formulated as a direct replacement for all-purpose flour.

Nutrition

Serving: 1muffin | Calories: 330kcal