Big Crumb Apple Muffins
Prep time
Cook time
Total time
The biggest, best apple crumb muffins you can make, with giant chunks of apple and plenty of crumb to make you feel like you're in New York City.
Serves: 12 jumbo muffins
For the Crumb Topping:
  • ¾ cup unsalted butter
  • 1½ cups all-purpose flour
  • ⅔ cup packed brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • raw sugar, for topping (optional)
For the Muffin Batter:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk or whole milk
  • 2 apples, peeled and diced
  1. Preheat your oven to 350 degrees F. Grease and/or line 12 large capacity ramekins or muffin tins (I mean the jumbo muffin tins, not the regular ones) and set aside.
  2. First, make your crumb topping. Melt your ¾ cup of unsalted butter in a small bowl and set aside. In a large bowl, whisk together your flour, sugars, cinnamon, and salt, then add in the melted butter. Use your hands to mix everything together until clumps form. Place the crumb topping in the refrigerator until ready to use.
  3. Now make your batter. Whisk together your flour, baking soda, baking powder, cinnamon, and salt and set aside. Cream together the butter and sugar until smooth and fluffy, about 3 minutes, scraping down the bowl as needed. Add in your egg and beat to combine, again, scraping down the bowl as needed. Add in your vanilla and beat to combine. Add in your dry ingredients alternating with the milk, starting and ending with the dry mixture (so add in ⅓ of your flour mixture, ½ of your milk, another ⅓ of your flour, the rest of your milk, and then the rest of the flour). Fold in your diced apples.
  4. Scoop the batter into your prepared muffin tins, about ¼ cup of batter or so per muffin cup, and then generously top each muffin with your crumb mixture, squeezing big pieces of it together with your hands to form nice, big pieces. Sprinkle the tops with raw sugar if, you like.
  5. *Note: If you don't have large muffin tins and you want to use a regular sized tin, that's fine, but do not overfill your muffin cups! I do highly recommend making these big, though - they're much more impressive that way.
  6. Bake for 25 minutes or so, until golden and set. Allow these muffins to cool for 30 minutes or so before serving. These will keep well, covered and at room temperature, for up to 2 days.
Adapted From
Recipe by The Crepes of Wrath at