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  • Breakfast

    Apple Crumb Muffins

  • 9


  • 21


  • 370


  • six muffins with crumble topping and drizzled icing


  • ¼ cup unbleached all-purpose flour
  • 2 tablespoons packed brown sugar
  • 1 ½ tablespoons unsalted butter, diced 
  • ⅛ teaspoon cinnamon 
  • Pinch of kosher salt
  • ½ cup unsalted butter
  • ¼ cup packed brown sugar
  • ¼ cup pure maple syrup
  • ¼ cup real whole milk
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1 cup grated apple, peeled (one large apple)
  • 1 cup unbleached all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1 ½ teaspoon aluminum-free baking powder
  • ¾ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ½ cup powdered sugar
  • 2 teaspoons whole milk
  • Pair each serving with an 8-ounce glass of real milk


Preheat oven to 400°F degrees. Line muffin tin with parchment paper. Set aside.

Assemble the crumble. Place all the crumble ingredients together in a small bowl. Set aside.

Begin preparing the wet ingredients. In a small saucepan, melt butter on low until half melted. Set aside to continue melting and cooling. In a medium mixing bowl, stir together all the dry ingredients.

To the melted butter, whisk in all the remaining wet ingredients, except for the apples, until evenly combined. Grate apples as you’d grate cheese. Add apples and the wet mixture into the dry mixture, and stir until just combined.

Using a 2-ounce spring release scoop, evenly distribute batter in prepared tin.

Using your hands, mix together crumble until a loose cohesion forms. Top the muffins with the crumble. Bake for 16-18 minutes or until the center is firm to the touch. Allow to cool for at least 10 minutes before glazing.

Make the glaze. In a small bowl, stir together all the glaze ingredients until smooth. Pour into a ziplock bag. Cut a tiny corner off the end of the bag and pipe glaze in a back and forth motion. Allow to harden before serving or store in a loosely covered container, allowing just a little air to get in, for up to 4 days!

Make these the night before and serve with an 8-ounce glass of real milk for an easy morning breakfast.


370 calories; 16g fat; 10g saturated fat; 65 mg cholesterol; 11 g protein; 48 g carbohydrates; 2 g fiber; 310 mg sodium;  383 mg calcium. Nutrition figures include an 8-ounce glass of lowfat milk.