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stack of apple crumb muffins

Apple Crumb Muffins

Sweet apples and sour cream combine to make these muffins super moist. A buttery crumble on top adds a sweet crunch.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 25 muffins
Calories 228kcal
Author Tara Kringlen



  • 10 tbsp butter melted
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 ½ cups sour cream
  • ¼ cup milk
  • 3 cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 2-3 medium apples shredded or thinly sliced and chopped (about 2 cups)


  • 1 cup flour
  • ¾ cup brown sugar packed
  • ¼ tsp kosher salt
  • 8 tbsp unsalted butter softened



  • Line a muffin tin with paper liners. Preheat the oven to 375 degrees.
  • Combine melted butter, sugars, eggs, vanilla, sour cream and milk in a bowl until mixed. Mix together flour, baking powder, baking soda, cinnamon and salt.
  • Add the dry ingredients into the wet ingredients, mixing until just combined. Fold in the shredded apples until just incorporated throughout the batter. The batter will be thick and be sure not to overmix.
  • Scoop the batter into the lined muffin tray until about ¾ full. Sprinkle about a tablespoon of crumble topping on top of each muffin.
  • Bake for about 20 minutes or until a cake tester or toothpick comes out clean or with a few moist crumbs. Cool for 10 minutes in the muffin tin.


  • Combine flour, brown sugar and salt in a small bowl. Using your fingers or a fork, smash the butter into the flour mixture until small crumbs form throughout.


  • Store muffins in an airtight container for 3-4 days
  • Muffins can be frozen in a single layer in a zip top bag for up to 3 months. Thaw overnight in the refrigerator or microwave individual muffins.
  • Recipe adapted from Smitten Kitchen's Perfect Blueberry Muffins