• Laura

Apple Crumb Muffins


Do your favorite recipes come from a book on your shelf, or do they tend to be those that were written for you on a notecard and passed down? While I have fond memories with the friend who originally gave me this recipe, I never met the originator of it and have made some adjustments to make them my own.


You see, the recipe hails from Canada, land of the Butter Tart, which means they’re not my healthy breakfast muffin, they’re my “company is coming over these will wow them” muffin. They’re also my last minute playdate muffins and muffins I like to make a whole bunch of to stock in my freezer. A well-stocked freezer is a priority for me so that our family can have good homemade meals even on nights when we’re going between school and sports, and everything else in between! Having items in my freezer for breakfast is an added bonus.



While apple pie sounds good in theory, once you’ve come home from a morning of apple picking this will be a great recipe to use. No homemade pie crust required. If your family is anything like mine, I'm sure you picked far more than you planned on and luckily for us all, apples aren’t like peaches. You have a much longer window of when you’ll need to use them and they won’t all ripen on you at once!

I prefer to use Granny Smith when baking, but I don’t want you to be held back from making these if that’s not what you have on hand. Granny Smith are nice and tart and hold up well to being baked so when you bite into the muffins you’ll have nice bites of apple throughout that haven’t softened too much.


My kids love these and I love making them in a large muffin tin, something you can find at a specialty store, that’ll make you feel like you’re at a cafe, all while saving a few bucks. Pat yourself on the shoulder, these will make you proud! The crumb topping is what really sends them over the top and makes me wonder why I’d ever make muffins without a crumb topping again. I hope you enjoy them as much as our family does!

Apple Crumb Muffins

Ingredients You’ll Need:

  • 2 1/4 cups all purpose flour

  • 1 1/2 c. packed brown sugar

  • 1/2 cup chopped pecans

  • 1 tsp. baking soda

  • 1 ½ teaspoon cinnamon

  • 1/2 tsp. salt

  • 1 egg

  • 1 cup whole milk buttermilk

  • 1/2 cup butter, melted

  • 1 tsp. vanilla

  • 2 cup diced peeled apples from about 2 Granny Smith apples

For the Crumb Topping

  • 1/2 cup brown sugar

  • 1/2 cup chopped pecans

  • 1/3 cup flour

  • 1 tsp. cinnamon

  • 2 T. melted butter


Preheat your oven to 375. Take out a dozen muffin tin or larger muffin tin and coat with baking spray or butter. If you’re using multiple racks, I like to cook on convection.

Mix the dry ingredients, flour through salt and in a separate bowl mix the egg through vanilla. Combine the wet and dry ingredients then stir in the apples. Stir until just combined and then using a little muffin scoop or tablespoon, divide into greased muffin tins. It’s time to make the crumb topping. Mix the brown sugar through butter and spoon onto muffins evenly.


Bake at 375 for 12-15 minutes or until center comes out clean when tested with a toothpick. If you’re making larger muffins they will bake closer to 25 minutes.

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© 2020 Laura Sears 

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