What type of apples work best?

Firm, tart apples like Granny Smith or Honeycrisp provide a nice balance and hold their shape well during baking.

Can I substitute ingredients in the crumb topping?

Yes, you can adjust the sugar or butter quantities slightly for a drier or richer crumb, but the overall balance creates the ideal texture.

Using yogurt and vegetable oil helps retain moisture and keep the crumb tender throughout storage.

Nutmeg or allspice can be used for a different warm spice note, though cinnamon provides a classic flavor.

Yes, fully cooled muffins freeze well. Wrap individually and thaw at room temperature before serving.

Moist, cinnamon-spiced apple muffins topped with a buttery crumb for the perfect breakfast or snack.

I love baking these muffins early on weekend mornings when the house still feels quiet and cozy.

For the Muffins: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (50 g) light brown sugar packed, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 2 large eggs, 1/2 cup (120 ml) vegetable oil, 1/2 cup (120 ml) plain Greek yogurt (or sour cream), 1/4 cup (60 ml) milk, 1 tsp vanilla extract, 2 cups (about 2 medium) peeled cored and finely diced apples (preferably Granny Smith or Honeycrisp)
For the Crumb Topping: 1/2 cup (65 g) all-purpose flour, 1/3 cup (65 g) light brown sugar packed, 1/2 tsp ground cinnamon, 1/4 cup (55 g) unsalted butter melted, Pinch of salt

Step 1:: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
Step 2:: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
Step 3:: In a separate bowl, whisk eggs, oil, yogurt, milk, and vanilla until smooth.
Step 4:: Pour the wet ingredients into the dry ingredients and mix gently until just combined (do not overmix).
Step 5:: Fold in the diced apples.
Step 6:: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7:: For the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Stir in the melted butter until clumps form.
Step 8:: Sprinkle the crumb topping evenly over each muffin.
Step 9:: Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
Step 10:: Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

My family always looks forward to these muffins on lazy Sunday mornings, making breakfast extra special.

For extra flavor, add 1/4 tsp nutmeg to the muffin batter or substitute chopped pears for apples.

Muffins keep well in an airtight container for up to 3 days. Warm before serving for best taste.

Contains wheat (gluten), eggs, dairy (yogurt, butter). Check labels if using store-bought yogurt or milk for possible allergens.

Enjoy these delightful muffins fresh out of the oven or warmed with your favorite spread.

→ What type of apples work best?: Firm, tart apples like Granny Smith or Honeycrisp provide a nice balance and hold their shape well during baking.
→ Can I substitute ingredients in the crumb topping?: Yes, you can adjust the sugar or butter quantities slightly for a drier or richer crumb, but the overall balance creates the ideal texture.
→ How do I ensure muffins stay moist?: Using yogurt and vegetable oil helps retain moisture and keep the crumb tender throughout storage.
→ Is there an alternative to cinnamon?: Nutmeg or allspice can be used for a different warm spice note, though cinnamon provides a classic flavor.
→ Can these muffins be frozen?: Yes, fully cooled muffins freeze well. Wrap individually and thaw at room temperature before serving.