Apple Crumble Muffins with Apple Pie Filling
Perfect with morning coffee, Apple Crumble Muffins combine a soft cinnamon-spiced batter, apple pie filling, buttery streusel, and vanilla glaze in an easy homemade muffin recipe.
Servings 12 muffins
Calories486.6 kcal
Cost $ 0.50 per muffin
Equipment
- mixer
- muffin tin
- bowls
- oven
Ingredients
For the Apple Pie Muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 2 large eggs – at room temperature
- 1 cup granulated sugar
- 1 cup Greek yogurt – full-fat
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups apple pie filling – homemade or store-bought, chopped
For the Crumble Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 6 tablespoons unsalted butter – cold and cut into small pieces
- 1 teaspoon ground cinnamon
For the Glaze
- 1 cup powdered sugar
- 1 tablespoon whole milk
- ¼ teaspoon vanilla extract
For the Homemade Apple Pie Filling
- 1 Gala apple – peeled, cored, and sliced
- 1 Granny Smith apple – peeled, cored, and sliced
- ½ teaspoon lemon juice
- 1 ¼ cups water
- ½ cup granulated sugar
- 1 ½ tablespoons cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Instructions
For the Optional Apple Pie Filling from Scratch
- Prepare the apples: Add the sliced Gala and Granny Smith apples to a Dutch oven or pan. Toss with the lemon juice, then add the water.
- Mix the cornstarch: Remove a small amount of water from the pan and stir it with the cornstarch until smooth. Pour the mixture back into the pan and stir.
- Add the sugar and spices: Stir in the sugar, cinnamon, and nutmeg.
- Cook the filling: Bring the mixture to a boil over high heat. Reduce the heat to medium and simmer for 4–8 minutes, until the apples soften and the sauce thickens.
- Cool and chop: Let the filling cool, then chop the apples into bite-size pieces before using them in the muffins.
Make the Crumble Topping
- Preheat the oven: Preheat the oven to 400°F (204°C). Line a standard muffin pan with paper liners and set it aside.
- Make the crumble topping: Stir the flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Add the cold butter and mix with your hands until pea-sized crumbs form. Cover and chill until ready to use.
Make the Muffins
- Mix the dry ingredients: Stir the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. Set aside.
- Mix the wet ingredients: Beat the eggs and granulated sugar in a stand mixer until combined. Add the Greek yogurt, vegetable oil, and vanilla extract. Mix until the batter becomes pale yellow.
- Finish the batter: Add the flour mixture and mix until combined. Avoid overmixing, as the batter will be thick.
- Fill the muffin cups: Fill each muffin cup halfway with batter. Tap the pan on the countertop to settle the batter.
- Add the filling and crumble: Spoon a heaping tablespoon of chopped apple pie filling into each cup. Gently press the filling into the batter with the back of a spoon. Cover with about 1 tablespoon of batter, then top with the chilled crumble.
Bake and Glaze
- Bake the muffins: Place the muffin pan on the middle oven rack and reduce the temperature to 375°F (190°C). Bake for 19–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins: Transfer the pan to a wire rack and let the muffins cool for 5 minutes.
- Make the vanilla glaze: Whisk the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm muffins and let it set. Note: Add more powdered sugar if the glaze is too thin. If it is too thick, thin it with a little more milk.
Recipe Notes
Storage and Reheating
Room temperature: Let the muffins cool completely, then store them at room temperature for up to 3 days. Loosely cover the tops with plastic wrap to prevent trapped moisture from softening the crumble. You can also leave the muffins in the pan and loosely cover the pan. Refrigerator: Store cooled muffins in an airtight container or zip-top bag in the refrigerator for up to 7 days. Bring them to room temperature or reheat them before serving. Freezer: Freeze the muffins without the glaze for up to 2 months. Wrap them well and place them in a freezer-safe container or bag. Thawing: Thaw frozen muffins overnight in the refrigerator or at room temperature for about 60–90 minutes. Reheating: Warm the muffins in a 350°F (175°C) oven for 5–10 minutes. Reheating them in the oven also warms the crumble topping without adding extra moisture.Nutrition
Calories: 486.6kcal | Carbohydrates: 81.6g | Protein: 6.1g | Fat: 16.1g | Saturated Fat: 5.3g | Polyunsaturated Fat: 5.7g | Monounsaturated Fat: 3.9g | Trans Fat: 0.3g | Cholesterol: 43.3mg | Sodium: 237.3mg | Potassium: 126.4mg | Fiber: 2.1g | Sugar: 51.4g | Vitamin A: 242IU | Vitamin C: 2mg | Calcium: 100.9mg | Iron: 1.9mg
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