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–+ servings
Iram Mansoor

Apple Pie Muffins with Crumb Topping & Vanilla Icing

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These bakery-style Apple Pie Muffins are warm, soft, and full of cozy fall flavor. Packed with juicy apples, topped with a buttery cinnamon crumb and a swirl of vanilla icing, they taste just like apple pie, in muffin form!
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Prep Time 25 minutes
Cook Time 20 minutes
Rest Time 30 minutes
Servings: 12 Muffins
Ingredients Method Video Notes

Ingredients
 
 

For the Muffin Batter:
  • 4 tbsp unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla bean paste
  • 1/4 cup sour cream, room temperature
  • 1 cup buttermilk room temperature
  • 4 tbsp neutral oil
  • 2 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch of salt
  • 1 cup apple peeled and diced
For the Caramelized Apple Topping:
  • 1 cup apple peeled and diced into small cubes
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1 tsp cornstarch
  • Pinch of salt
For the Crumb Topping:
  • 1 cup all-purpose flour
  • 2 tbsp cornstarch
  • 2 tsp ground cinnamon
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 8 tbsp unsalted butter, melted
For the Vanilla Icing:
  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp vanilla bean paste
  • Pinch of salt

Method
 

Preheat & Prep
  1. Preheat oven to 425°F (220°C). Line a muffin tin with parchment liners or cupcake papers and set aside.
Make the Wet Batter
  1. In a large bowl, whisk together the eggs and brown sugar for 1–2 minutes.
  2. Add the granulated sugar and mix until combined.
  3. Add melted butter, oil, vanilla bean paste, sour cream, and buttermilk. Whisk until smooth.
Mix the Dry Ingredients
  1. In a separate bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
  2. In a small bowl, toss the diced apples with 2 tablespoons of the dry mix to coat.
Combine Batter
  1. Add the dry mixture to the wet ingredients and fold gently.
  2. Then add the coated apples. Mix until just combined, do not overmix.
  3. Let the batter rest at room temperature for 30–40 minutes.
Caramelize the Apple Topping
  1. In a pan over medium heat, add butter, diced apples, brown sugar, cinnamon, cornstarch, and salt.
  2. Cook for 4–5 minutes until apples are soft and slightly thickened. Set aside to cool.
Make the Crumb Topping
  1. In a bowl, combine melted butter, flour, cornstarch, sugars, and cinnamon. Mix until crumbly.
Fill Muffin Tin & Bake
  1. Spoon the muffin batter into the prepared tin, filling each cup about ¾ full.
  2. Top each with a spoonful of caramelized apples and a generous amount of crumb topping.
  3. Bake at 425°F (220°C) for 6 minutes, then, without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 14 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let the muffins cool in the pan for 10–15 minutes before transferring to a wire rack.
Finish & Serve
  1. Once the muffins are completely cooled, drizzle with vanilla icing.
  2. Serve and enjoy, these are best fresh, but they stay soft and moist for days!

Video

Notes

  • Let the batter rest: This gives the flour time to hydrate and helps create tall, bakery-style muffin tops.
  • Don’t skip the apple coating: Tossing the apples in a bit of flour prevents them from sinking.
  • Use parchment muffin liners: These help with rising and give a professional look.

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