apple crumb muffins with vanilla glaze

This muffin recipe was inspired by fall apple-picking season. It incorporates big chunks of fresh apple with cinnamon and streusel topping. The muffins can be served as a dessert or a hearty, sweet breakfast. I prefer baking the batter in jumbo muffin tins, which yields about 8 to 10 larger muffins, but you can also use standard muffin tins (same delicious outcome, just harder to pack on the extra streusel!).

Streusel Topping:

  • Butter (1/3 cup, melted)

  • White sugar (1/4 cup)

  • Brown sugar (1/3 cup)

  • Ground cinnamon (1 and 1/2 teaspoons)

  • All-purpose flour (2/3 cup)

Muffin Batter:

  • Butter (1/2 cup, at room temperature)

  • White sugar (1/2 cup)

  • Brown sugar (1/2 cup)

  • Eggs (2 whole)

  • Vanilla extract (1 and 1/2 teaspoons)

  • Plain Greek yogurt (1/2 cup)

  • All-purpose flour (1 and 3/4 cup)

  • Baking soda (1 teaspoon)

  • Baking powder (1 teaspoon)

  • Ground cinnamon (2 teaspoons)

  • Sea salt (1 teaspoon)

  • Milk (1/4 cup)

  • Fresh apples (about 3 whole medium apples, chopped)


  • Powdered sugar (1 cup)

  • Vanilla extract (1/2 teaspoon)

  • Milk (2 tablespoons)

  1. Preheat the oven to 400 degrees.

  2. Line muffin tin with liners (if using standard muffin tin) or generously spray inside of jumbo muffin tins with non-stick spray. Batter will yield 8 to 10 jumbo muffins, or 12 to 14 standard muffins.

  3. In a small bowl, combine the streusel ingredients: melted butter, white and brown sugars, cinnamon, and flour. Using a fork, mash the ingredients together until it forms a slightly moist crumb batter. Set aside.

  4. In the bowl of a stand mixer, with paddle attachment combine room-temperature butter, and 1/2 cup each of white and brown sugars. Mix until smooth and evenly combined.

  5. Add the eggs, vanilla extract, and yogurt and blend until smooth.

  6. Sift together into a separate bowl the flour, baking soda, baking powder, ground cinnamon, and sea salt. Add the dry ingredients in 3 equal parts to the stand mixer, combining between each addition. Add the milk and blend for 15 more seconds.

  7. Remove the bowl from the mixer and using a spatula, fold in the apple chunks into the batter.

  8. Using a large spoon, fill the muffin tins with the batter, splitting evenly between muffin containers. Top with a hefty spoonful of the streusel topping.

  9. Bake the muffins for approximately 10 minutes at 400 degrees, then lower the oven temperature to 350 degrees and bake for another 15 minutes, or until muffins are golden brown and a toothpick goes in and comes out clean.

  10. Remove muffins and allow to cool fully.

  11. While the muffins are cooling, in a small bowl, combine the powdered sugar, vanilla extract, and milk, whisking vigorously until the glaze becomes creamy and smooth. Add more milk if the glaze is too dry, but be careful not to add too much or glaze will be too thin. You can add more powdered sugar if that happens.

  12. Drizzle the glaze over the muffins once fully cool.