If you’re craving a cozy, spiced muffin that will fill your kitchen with the most inviting aroma, you’ve got to try this Cinnamon Apple Muffins with Crumble Topping and Glaze Recipe. I absolutely love how the tender apple bits and warm cinnamon play together in every bite, plus that crumble topping adds the perfect crunchy contrast. And the glaze? It’s just the cherry on top that makes these muffins a homemade classic you’ll want to bake again and again.

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Why You’ll Love This Recipe

Perfect Texture: You’ll enjoy muffins that are moist and tender with just the right crumb, thanks to a mix of flours and applesauce.
Flavor-Packed: The apple pie spice and fresh diced apples bring vibrant warmth without being overpowering.
Crumble & Glaze Combo: That crunchy topping plus a sweet glaze creates a bakery-quality finish right in your own kitchen.
Simple & Inviting: With approachable ingredients and straightforward steps, this recipe is perfect for every skill level.

A single muffin sits centered on a white plate with a silver fork resting next to it. The muffin has a light brown, soft textured base with a crumbly streusel topping in a darker brown shade. White icing drizzle runs in thin lines over the streusel, adding contrast. The plate and muffin are placed on a white marbled surface. In the background, blurred muffins and a basket of apples add warm tones but stay out of focus. Photo taken with an iphone --ar 2:3 --v 7 - Cinnamon Apple Muffins with Crumble Topping and Glaze, apple cinnamon muffins, homemade apple muffins, fall breakfast muffins, easy apple muffin recipe

Ingredients You’ll Need

The magic here comes from combining pantry staples with a trio of flours that add a lovely texture mix, plus fresh apples for bursts of natural sweetness. Having your spices and crumble components ready makes this recipe a joy to bake any time.

Flat lay of a small mound of all-purpose flour, a small mound of whole wheat flour, a small mound of almond flour, a small pile of light brown sugar, a small bowl of cinnamon powder, a small bowl of apple pie spice, two whole large brown eggs with clean shells, a few peeled and diced fresh apple cubes, a small bowl of creamy coconut oil, a small bowl of rich avocado oil, a small bowl of unsweetened almond milk, a small bowl of unsweetened applesauce, a small bowl of fine powdered sugar, a small bowl of golden cane sugar, a small bowl of vanilla extract, a small bowl of sea salt, and a small bowl of baking powder — all ingredients fresh and natural, each in simple white ceramic bowls or directly arranged, perfectly symmetrical and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Cinnamon Apple Muffins with Crumble Topping and Glaze, apple cinnamon muffins, homemade apple muffins, fall breakfast muffins, easy apple muffin recipe

All-purpose flour: Be sure to spoon and level for accuracy—this keeps your muffins light, not dense.
Brown sugar: Adds rich molasses depth, especially in the crumble topping.
Cinnamon: The classic warming spice that ties everything together.
Coconut oil: Adds a subtle nuttiness and makes the crumble topping super tender.
Whole wheat flour: Brings nuttiness and helps balance the sweetness with wholesome fiber.
Almond flour: Adds moisture and a delicate nutty flavor to the muffins.
Baking powder: Your leavening hero to get those muffins rising nice and fluffy.
Apple pie spice: A blend that layers in clove, nutmeg, and cinnamon notes for extra warmth.
Sea salt: Enhances all the flavors without tasting salty.
Unsweetened almond milk: Keeps the batter moist while not adding extra sweetness—perfect for balance.
Unsweetened applesauce: A natural binder that amps up the apple flavor and keeps muffins tender.
Cane sugar: Adds sweetness and structure to the crumb inside.
Avocado oil: A neutral oil that promotes moistness without overpowering the other flavors.
Eggs: For structure and richness in the muffins.
Vanilla extract: That subtle sweet note that just makes everything taste homemade.
Apple: Peeled and diced for fresh texture and flavor—don’t skip this!
Powdered sugar: For making the smooth glaze that finishes the muffins with a sweet touch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing with this recipe depending on the season or who I’m baking for. You can easily swap ingredients or add extras to put your own spin on these muffins – the possibilities are delightful!

Gluten-Free Variation: I’ve tried replacing the all-purpose and whole wheat flours with a gluten-free blend, and it works well; just reduce baking powder slightly to avoid over-rise.
Dairy-Free Option: Using coconut oil and almond milk makes this recipe naturally dairy-free – perfect if you’re sneaking these treats into a friend’s lunchbox.
Extra Crunch: Adding chopped walnuts or pecans into the crumble topping gives a lovely nutty touch we all adore at family brunches.
Spice it up: If you’re a cinnamon fanatic like me, feel free to sprinkle a bit more cinnamon or even a dash of ground ginger for a holiday twist.

How to Make Cinnamon Apple Muffins with Crumble Topping and Glaze Recipe

Step 1: Preheat and Prepare Your Muffin Tin

Start by heating your oven to 400°F (that’s where the magic begins!). Grease a 12-cup muffin tin thoroughly – I prefer using a little avocado oil or a light cooking spray. This helps get those perfectly golden edges without sticking.

Step 2: Whip up the Crumble Topping

In a medium bowl, whisk together the flour, brown sugar, and cinnamon. Then, add the softened coconut oil and stir with a spatula until the mixture looks crumbly but no dry flour remains. Don’t overmix here – you want those little clumps to stay intact so that crumble has texture when baked.

Step 3: Mix the Dry Ingredients for Muffins

In a large mixing bowl, combine the all-purpose flour, whole wheat flour, almond flour, baking powder, apple pie spice, and sea salt. Give it a good whisk so the spices and leavening are evenly distributed – this sets you up for consistent flavor and rise.

Step 4: Combine the Wet Ingredients

Take a medium bowl and whisk the almond milk, applesauce, cane sugar, avocado oil, eggs, and vanilla extract vigorously until smooth. This mixture is key to keeping the muffins moist and flavorful.

Step 5: Bring It All Together

Pour your wet ingredients into the dry and stir gently until just combined – be careful not to overmix, or your muffins could get tough. Then, fold in the diced apples with care so they’re evenly distributed but keep their shape.

Step 6: Fill Muffin Cups and Add Topping

Using a ⅓-cup measuring cup makes portioning easier and gives your muffins a uniform shape. Scoop the batter into each prepared muffin cup and generously sprinkle the crumble topping on every muffin.

Step 7: Bake and Cool

Bake for 17 to 22 minutes. The moment you see a toothpick come out clean (or with just a few moist crumbs), you’re ready! Let them cool right in the tin for 10 minutes, then transfer to a wire rack – this stop prevents sogginess and keeps the tops crisp.

Step 8: Prepare and Drizzle the Glaze

Whisk powdered sugar and a tablespoon of almond milk until smooth in a small bowl. If needed, add more almond milk, a teaspoon at a time, to get that perfect drizzle consistency. Once your muffins have cooled completely, drizzle the glaze on top and watch how it adds that irresistible sweet shine.

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Pro Tips for Making Cinnamon Apple Muffins with Crumble Topping and Glaze Recipe

Use Fresh Apples: I always peel and cube my apples to avoid any bitterness or tough skins that can throw off the muffin texture.
Don’t Overmix Batter: I learned the hard way that overmixing makes muffins dense—gentle folding keeps them light and fluffy.
Crumble Consistency: The crumble topping should feel coarse but not sticky—if it’s too wet, add a pinch more flour to fix it.
Glaze Timing: Always glaze muffins when fully cooled to prevent the glaze from melting off and losing that pretty drizzle effect.

How to Serve Cinnamon Apple Muffins with Crumble Topping and Glaze Recipe

A single round muffin sits in the middle of a white plate, topped with a crumbly golden-brown streusel layer and drizzled with thick white icing in uneven stripes. The plate is on a white marbled surface surrounded by three shiny red and yellow apples, two cinnamon sticks, and a blue and white striped cloth. To the right, a wire cooling rack holds several more muffins with the same crumb topping and white icing drizzle. Two ornate silver forks rest beside the plate. The scene is bright and cozy, with warm autumn colors and textures. photo taken with an iphone --ar 2:3 --v 7 - Cinnamon Apple Muffins with Crumble Topping and Glaze, apple cinnamon muffins, homemade apple muffins, fall breakfast muffins, easy apple muffin recipe

Garnishes

I love sprinkling a dash of cinnamon or a pinch of finely chopped toasted nuts on top of the glaze when serving – it adds a subtle crunch and warms things up visually and flavor-wise.

Side Dishes

Pair these muffins with a dollop of Greek yogurt or a simple fruit salad for brunch, or enjoy alongside a hot cup of tea or coffee in the morning – it’s a combo that always makes my family happy.

Creative Ways to Present

For a festive touch, nestle the muffins in a bed of fresh autumn leaves or wrap individually with twine and a cinnamon stick for gift-giving or holiday brunches – it never fails to impress guests!

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container on the countertop for up to 3 days. The crumble topping stays nice and crisp, making them just as enjoyable as on day one.

Freezing

When freezing, I individually wrap muffins in plastic wrap and pop them in a freezer bag. This keeps them fresh for up to 2 months. Thaw overnight in the fridge, and they almost taste freshly baked.

Reheating

To warm these muffins, I microwave them for about 20 seconds or heat in a 325°F oven for 10 minutes. The topping crisps right back up, and the inside stays moist and tender.

FAQs

Can I use different types of apples for this recipe?

Absolutely! I prefer sweet-tart apples like Fuji or Honeycrisp because they hold their texture well when baked. Softer apples like McIntosh can turn mushy, so if you use those, consider reducing the baking time slightly.
Is it okay to substitute the coconut oil in the crumble topping?

Yes! If you don’t have coconut oil, you can use cold unsalted butter or even avocado oil for a different flavor profile. Just keep the fat chilled if using butter for the best crumble texture.
How do I know when the muffins are done baking?

Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs. Also, the muffin tops will be golden brown and spring back lightly when pressed.
Can I omit the glaze or crumble topping?

Definitely! The muffins are delicious on their own if you prefer a simpler breakfast treat. The crumble and glaze just add extra texture and sweetness when you’re in the mood.
Can I prepare the batter ahead of time?

You can mix the batter and refrigerate it overnight, but I recommend adding the diced apples fresh before baking to keep their crisp texture. Also, squeeze out the crumble just before baking to maintain topping texture.

Final Thoughts

This Cinnamon Apple Muffins with Crumble Topping and Glaze Recipe holds a special place in my heart because it reminds me of cozy mornings, family brunches, and that feeling of pure homemade comfort. You’ll find that once you try them, these muffins become a go-to for breakfast or snack times. Honestly, baking them is like wrapping your day in a warm hug with every bite. So grab your ingredients and let’s get baking—you won’t regret it!