Apple Crisp Muffins

apple crisp muffins, on a cooling rack

Apple crisp muffins are warm from the oven, full of tiny chunks of juicy apple and topped with a buttery brown sugar streusel. The kitchen smells amazing. The coffee’s brewing. Life is good.

apple crisp muffins on a cooling rack with apple

apple crisp muffins

These fruity muffins aren’t overly sweet, which makes the crisp topping a really welcome addition. I try to get some in every bite. This is the PERFECT recipe to make on a fall morning for yourself or for anyone else who is lucky enough to be dropping by. They are very soft, very fragrant, and very good. I ate two straight out of the oven (planning on salad for dinner.)

apple crisp muffin in a paper liner

apple crisp muffin ingredients

  • apples ~ I peeled and diced mine rather finely. You can leave the peel on and dice them a little chunkier if you like.
  • flour
  • brown sugar
  • butter
  • apple pie spice ~ what is it? A pre-mixed blend of apple pie appropriate spices: mine is cinnamon, nutmeg, mace, and cloves.
  • flour
  • vegetable oil
  • buttermilk
  • eggs
  • baking powder, baking soda, and salt
  • vanilla extract ~ it doesn’t make the muffins taste like vanilla, but rather brings all the flavors to the fore.
apple crisp muffins in a muffin pan

apple crisp muffin faqs

Can I do this with other fruit?

Yes, this muffin recipe will work nicely with pears.

What kind of apple should I use for muffins?

Honestly you can use any apple you like. The muffins won’t be baking long enough for it to make much difference. If you really like to taste that crisp ‘snap’ in your muffins, then try Honeycrisp apples, they’ve been bred to have a powerful crunchy texture that lasts through baking!

Can I make these muffins ahead?

Yes, you can make the batter and refrigerated it overnight before baking in the morning. Note: make sure you are using double acting baking powder, which react once when mixed with liquid and again when exposed to heat. Just scoop the chilled batter from the bowl into your prepared muffin pan for super convenient baking.

I don’t have apple pie spice, what can I use?

To substitute for the 1 1/2 teaspoons in this recipe, use 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.

Can I add nuts to the crisp topping?

Of course! Add 1/4 cup finely chopped walnuts or pecans.

an apple crisp muffin, split open with butter

I tried to resist!

For my general state of health, I try to limit tasting all my sweet goodies to the minimum needed to test, review, and adjust my recipes. But when an extra apple crisp muffin just happens to fall apart when I try to remove it from the pan, well, that’s another story. No regrets here, these muffins make me happy 🙂

Definitely eat these straight from the oven, or at least microwave them briefly to revive their warm aroma and fluffy texture.

apple crisp muffins on a cooling rack with an apple

it’s muffin season!

apple crisp muffins, on a cooling rack
4.85 from 19 votes

Apple Crisp Muffins

Apple Crisp Muffins are filled with juicy chunks of apple and topped with a brown sugar streusel so you can enjoy your favorite fall dessert, for breakfast!
Course Breakfast
Cuisine American
Prep Time 15 minutes
25 minutes
Total Time 40 minutes
Yield 12 muffins
Calories 310kcal
Author Sue Moran


  • standard muffin tin


crisp topping

  • 1/2 cup all purpose flour
  • 3 Tbsp unsalted butter, softened
  • 1/4 cup brown sugar, packed
  • 1/4 tsp apple pie spice


  • 2 cups all purpose flour
  • 3/4 cup brown sugar, packed
  • 1 1/2 tsp apple pie spice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 2 medium apples, peeled and cut in small dice (about 2 cups)


  • Preheat oven to 350F. Butter a 12-cup muffin tin, or line with muffin liners.
    prepped muffin pan
  • Mix up the crisp topping using your fingers. Rub the butter into the dry ingredients until there is no dry flour left and the mixture has a fine crumbly texture.
    crisp topping in a bowl
  • In a large bowl, whisk together the flour, brown sugar, apple pie spice, baking powder, baking soda and salt until everything is fully incorporated. Make sure to blend in any lumps of brown sugar.
    muffin ingredients in a bowl
  • In a separate bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until smooth.
    wet ingredients for apple crisp muffins
  • Add the wet ingredients to the dry ingredients, along with the chopped apples, and fold together gently until there are no dry bits of flour left. Do not over mix at this point.
    muffin batter
  • Fill your muffin cups quite full, and then sprinkle generously with crisp topping. Note: At this point you can bake right away or let the muffins sit on the counter for an hour. I find this results in a higher rise, but it's optional. If you choose to let the muffins rest for an hour, wait to add the crisp topping untl just before baking.
    filled muffin tin
  • Bake for about 25 minutes until risen and golden. You can check with a toothpick to see if the center is done if you're unsure.
    apple crisp muffins just out of the oven
  • Let cool 10 minutes, then remove the muffins to a cooling rack. Enjoy while still warm with a little butter, or rewarm in the microwave for 30 seconds.
    apple crisp muffins on a cooling rack


Calories: 310kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 202mg | Potassium: 188mg | Fiber: 1g | Sugar: 22g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
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    Leave a Reply

    Please rate this recipe!

  • Reply
    November 7, 2021 at 12:10 pm

    Hi. Where do you find apple pie spice or how do I create it? Thnak you. Cant wait to try these

    • Reply
      Sue Moran
      November 7, 2021 at 12:14 pm

      I found it right in my spice aisle, but you can substitute for the 1 1/2 teaspoons in this recipe using 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.

  • Reply
    November 6, 2021 at 7:26 am

    Sound Great !!! But. do you have to use Buttermilk ?

    • Reply
      Sue Moran
      November 6, 2021 at 7:37 am

      No, you can use milk, or half and half. You can also easily make your own buttermilk substitute by stirring a teaspoon of lemon juice or vinegar into a cup of milk, and letting it sit for 15 minutes at room temperature.

  • Reply
    Rebecca Williams
    November 4, 2021 at 7:32 pm

    Do these freeze well and if they do, what’s the best way? I have an apple harvest I need to use!

    • Reply
      Sue Moran
      November 4, 2021 at 7:49 pm

      Yes, let them cool completely, then arrange them on a single layer on a baking sheet and freeze until solid. Then wrap each one in plastic wrap, and then in foil.

  • Reply
    November 3, 2021 at 6:43 pm

    5 stars
    These apple muffins are so yum! I love the buttery brown sugar streusel!

  • Reply
    November 3, 2021 at 5:45 pm

    5 stars
    You had me at Apple Crisp! Thanks for the tip about leaving them out for an hour: that’s a game-changer! Love the topping on these, too.

  • Reply
    November 3, 2021 at 4:40 pm

    5 stars
    Made this with Granny Smith apples and it turned out delicious!

  • Reply
    November 3, 2021 at 4:36 pm

    5 stars
    Apple crisp but as a muffin? What a great idea, they look delicious! Will be perfect with a cup of tea or coffee.

  • Reply
    November 3, 2021 at 4:26 pm

    5 stars
    The chunks of apple are my favorite!!

    • Reply
      Sue Moran
      November 3, 2021 at 4:41 pm

      You can’t go wrong with chunks of apple 😉

  • Reply
    November 3, 2021 at 1:31 pm

    2 stars
    Just ok..somewhat bland

  • Reply
    November 2, 2021 at 3:35 pm

    Hi Sue,
    I love the idea, being able to make the muffins leave them to sit and then clean up before your visitors arrive or go pick the kids up from school and muffins ready to make when you get home. I will have to make these for my grandchildren on Friday. Thanks for the great recipes.

    • Reply
      Sue Moran
      November 2, 2021 at 3:59 pm

      It’s a technique I’ve just been experimenting with, and it seems to work for most all muffins. I do it now whenever I can.

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