What type of apples work best?

Granny Smith or Honeycrisp apples provide a nice balance of tartness and sweetness, holding their shape well when baked.

Can I substitute the yogurt?

Plain Greek yogurt adds moisture and tang, but sour cream can be used interchangeably for similar texture and flavor.

Ensure the baking time and temperature are followed closely, and sprinkle topping evenly. If browning too fast, tent with foil.

Store in an airtight container at room temperature for up to three days to maintain freshness and moisture.

The muffins contain wheat, eggs, and dairy. Check each ingredient for allergens if needed.

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

This recipe quickly became a family favorite during chilly fall mornings.

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

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

These muffins are perfect for sharing with family during weekend breakfasts.

12-cup muffin tin mixing bowls whisk measuring cups and spoons rubber spatula wire rack

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

Calories 245 Total Fat 10 g Carbohydrates 36 g Protein 4 g per muffin

Enjoy these muffins warm or at room temperature for the best taste and texture.

→ What type of apples work best?: Granny Smith or Honeycrisp apples provide a nice balance of tartness and sweetness, holding their shape well when baked.
→ Can I substitute the yogurt?: Plain Greek yogurt adds moisture and tang, but sour cream can be used interchangeably for similar texture and flavor.
→ How do I prevent the crumb topping from burning?: Ensure the baking time and temperature are followed closely, and sprinkle topping evenly. If browning too fast, tent with foil.
→ Can the muffins be stored?: Store in an airtight container at room temperature for up to three days to maintain freshness and moisture.
→ Are there any common allergens?: The muffins contain wheat, eggs, and dairy. Check each ingredient for allergens if needed.