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Cinnamon Apple Crumble Muffins

Helen T. Patterson
Soft, moist, and perfectly spiced, these Cinnamon Apple Crumble Muffins feature tender chunks of apples, a subtle cinnamon flavor, and a sweet, crunchy topping.
High in fiber and plant-based protein, they’re a wholesome, satisfying option for breakfast, snacks, or meal prep.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Course Breakfast, Dessert, Snack
Cuisine American, Fall-inspired
Servings 12 (muffins)

Equipment

  • 12-cup muffin pan
  • Parchment paper or muffin liners
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Fork
  • Measuring Cups and Spoons

Ingredients
  

For the Muffins:

  • 1 ¾ cups white whole wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 Tbsp chia seeds
  • ¼ tsp salt
  • ½ cup coconut oil melted and cooled
  • ⅔ cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs room temperature
  • ½ cup unsweetened almond milk
  • 1 ½ cups diced apples Granny Smith or Pink Lady
  • 1 cup unsweetened applesauce
  • 1 cup chopped walnuts optional

For the Crumble Topping:

  • 2 Tbsp granulated sugar
  • 2 Tbsp brown sugar
  • ½ cup white whole wheat flour
  • 2 tsp ground cinnamon
  • 2 Tbsp coconut oil melted

Instructions
 

  • Prepare Your Oven and Pan: Start by preheating your oven to 350°F (175°C) to ensure it reaches the perfect temperature while you prepare the batter.
    Next, take a 12-cup muffin pan and lightly grease each cup with nonstick spray, or line them with parchment or muffin liners.
    Proper preparation prevents the muffins from sticking and makes cleanup easier.
  • Mix the Dry Ingredients: In a small mixing bowl, combine the white whole wheat flour, baking soda, baking powder, chia seeds, and salt.
    Whisk thoroughly so that all the ingredients are evenly distributed.
    The chia seeds will add a subtle crunch and a boost of fiber, while the baking powder and soda work together to create light, fluffy muffins.
    Set this bowl aside for later.
  • Combine the Wet Ingredients: In a large mixing bowl, add the sugar and melted coconut oil.
    Use a whisk to beat the mixture until smooth and fully incorporated.
    The coconut oil adds a delicate, nutty flavor and healthy fats to the muffins.
    Next, whisk in the eggs one at a time, ensuring each is fully mixed in.
    Follow by adding the unsweetened almond milk and vanilla extract, stirring until the mixture is silky and cohesive.
  • Add Apples and Applesauce: Gently fold the diced apples and unsweetened applesauce into the wet mixture.
    The apples provide natural sweetness and a juicy texture, while the applesauce keeps the muffins moist and tender.
    Stir carefully to ensure the fruit is evenly distributed without breaking it down too much.
  • Combine Wet and Dry Ingredients: Slowly add the dry ingredients to the wet mixture, folding them in with a spatula or spoon.
    Mix just until all the flour is incorporated—overmixing can result in dense muffins.
    At this stage, fold in the chopped walnuts, if using, which provide an extra crunch and nutty flavor to complement the apples and cinnamon.
  • Portion the Batter into Muffin Cups: Using a spoon or small ice cream scoop, evenly divide the batter among the prepared muffin cups.
    Each cup should be filled about three-quarters full to allow room for the muffins to rise without overflowing.
    Smooth the tops lightly to create a uniform surface for the crumble topping.
  • Prepare the Crumble Topping: In a small bowl, combine the granulated sugar, brown sugar, flour, and ground cinnamon.
    Whisk until the mixture is evenly blended.
    Pour in the melted coconut oil and use a fork to mix until the texture becomes crumbly.
    The topping should resemble coarse sand, ready to create a sweet, crunchy layer on the muffins.
  • Add the Crumble to Muffins: Generously spoon the crumble topping over each muffin, pressing lightly so it adheres to the batter.
    Make sure every muffin gets an even layer, as this will bake into a golden, crunchy finish that contrasts beautifully with the soft interior.
  • Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20–25 minutes.
    The muffins are done when a toothpick or cake tester inserted into the center comes out clean, and the tops are lightly golden brown.
    For extra precision, an internal temperature of 200°F (93°C) ensures a fully baked, tender muffin.
  • Cool the Muffins: Once baked, remove the pan from the oven and allow the muffins to rest for 5–10 minutes.
    Then transfer them carefully to a wire rack to cool completely.
    Cooling helps the muffins set properly and enhances the flavor, ensuring the crumble remains crisp.
  • Serve and Enjoy: Serve these cinnamon apple crumble muffins warm for a comforting breakfast, snack, or dessert.
    Pair them with a cup of tea, coffee, or your favorite plant-based milk.
    Leftovers can be stored in an airtight container in the refrigerator or wrapped individually and frozen for longer storage, making them perfect for grab-and-go mornings or quick snacks.

Notes

  • Made with white whole wheat flour for soft muffins with added fiber.
  • Chia seeds provide extra protein and a subtle crunch.
  • Tart apples like Granny Smith or Pink Lady balance natural sweetness.
  • Unsweetened applesauce keeps muffins moist without extra sugar.
  • Crumble topping with coconut oil adds a satisfying crunchy contrast.
  • Fill muffin cups about three-quarters full for even rising.
  • Rotate the pan halfway through baking if your oven has hot spots.