Apple Crumble Muffins

Last updated on September 25th, 2026

These Apple Crumble Muffins are made with fresh picked apples, warm spices and topped with a buttery crumble topping. They’re perfect for a quick wholesome breakfast or to enjoy for a lazy Sunday fall brunch. Growing up my Nan always made these in the fall when there was an abundance of apples we picked together from the orchard. We were lucky to live next door to her, so we got these brought over warm out of the oven! 

Vintage Recipe Remake inspiration is from Yankee Hill Country Cooking, published in 1963, a cherished gem filled with nostalgic recipes for soups, meats, breads, cakes, pies and more! Written by Beatrice Vaughan, one of Vermont’s most prolific cookbook authors, this vintage cookbook captures the homespun flavors of rural New England. The recipes offer a glimpse into a time when cooking was simple, and fresh using seasonal ingredients from the farm.

Here is an original recipe for apple muffins along with my modern variations that use a simple homemade apple pie spice and a crumble topping.

Ingredients for Apple Muffins

INGREDIENT NOTES:

• Apples: Use a mix of Jonagold or Jonathan along with a tart apple like Granny Smith, for the perfect blend of sweet and tart. Grate the apples to retain moisture and also add diced apples to provide texture.
• Apple Cider: The cider provides both additional apple flavor and acidity which makes for a lighter crumb when mixed with the baking soda.

Use your own homemade ingredients in the recipe

Vanilla: Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5 – 7 vanilla beans down the middle and add to bottle. Store in a cool, dark place for 3 – 6 months before using. It will keep for many years, so as you use it, just top off with more bourbon and more beans.

Apple Pie Spice Just mix a few staple fall spices like cinnamon, nutmeg, ginger, cardamom, and allspice for a custom rich blend. Here is my recipe for Apple Pie Spice blend.

Dietary Substitutions

For the past 13 years, I’ve owned an all-natural specialty food company, specializing in converting conventional recipes to gluten free, vegan, wholesome, etc. You can read more about my professional baking background here.

Here are a few key tips when converting conventional recipes into specialty baked goods.

• Shelf Life: Specialty baked goods tend to dry out faster and have a shorter shelf life than conventional baked goods. Store in an airtight container at room temperature for 1 – 2 days. For longer storage, freeze up to 6 months. Avoid refrigerating, as it can dry out baked goods.
• Let Batter Rest: Alternative flours can be dense or slightly gritty compared to white flour, so be sure to let the batter rest at least 15 minutes or overnight in the refrigerator before baking. This allows the flour to fully hydrate and produce a lighter, tender crumb.
• Oven Temperature: Alternative flours are delicate and tend to brown faster before the center is cooked through. Reduce oven to 325° and bake “low and slow,” adding a few extra minutes of bake time if needed.

Gluten-Free (no gluten)

• Flour: Swap out the flour with a premium gluten-free flour such as King Arthur Measure for Measure or use a homemade gluten-free flour blend. Be sure the flour blend contains xanthan gum or add 1/4 tsp. to 1/2 tsp. per every 1 cup of flour to the recipe. Here is a list of some other gluten-free flours to try.
• Hydration: Add 1 tablespoon of additional extra liquid (the same liquid called for in the recipe) to help lighten the texture.
• Fat: Add 1 to 2 Tbsp of additional fat, such as butter or oil to improve moisture.

Vegan/Dairy Free (no animal products)

• Butter: Use unsalted vegan butter sticks such as Country Crock unsalted vegan butter for best flavor and texture. For the cream cheese use Violife Cream Cheese.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Eggs: For each egg, add 1 tsp. baking soda to the batter and pour 1 Tbsp. white vinegar over it. Always add the vinegar last to preserve the leavening reaction.
• Fat: Add 1 to 2 Tbsp of additional fat like oil or vegan butter to compensate for the loss of moisture from the eggs and dairy.

Wholesome (minimally processed)

• Flour: Swap out 1/3 to 1/2 of the white flour with King Arthur white whole wheat flour or King Arthur 100% whole wheat flour or Bob’s oat flour.
• Sweetener: Replace white sugar with maple syrup or honey. Use 3/4 c. honey for every 1 cup of sugar OR replace white sugar with 1:1 swap using natural cane sugar, coconut sugar or date sugar.
• Dairy: Replace dairy with unsweetened plant based milk such as oat, coconut or almond milk.
• Fat: For every 1 cup of butter, use 3/4 c. heart-healthy oil (like extra-light olive) OR use 1/2 c. unsweetened applesauce plus a 1/2 c. oil for a lower-fat option.

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Storage & Freezing

Baked: Store baked muffins in an airtight container at room temperature 2 – 3 days. For longer storage, wrap tightly in plastic wrap and then put in a freezer-safe container or vacuum-sealed bag for up to 6 months. To thaw, keep in the container at room temperature about 30 minutes before opening to prevent condensation.

Batter: Refrigerate batter in a sealed container for 3 – 5 days. If adding fresh fruit or other mix-ins, fold them in just before baking to prevent staining or excess moisture.

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Related Recipes

• Old-Fashioned Apple Pie
• Apple Cranberry Pie
• Sourdough Rhubarb Muffins
• Cranberry Harvest Muffins
• Pumpkin Spice Muffins

More Muffin Recipes

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This post includes my photographs and limited text excerpts used for identification, commentary, and historical discussion. The cookbook content shown is attributed to the original publication. All modern commentary, recipe adaptations, baking notes, and original food photography are © Vintage Baked Modern LLC.

The dietary variations such as gluten-free, dairy-free, and vegan options, are provided as general baking suggestions based on my recipe testing and professional baking experience. I am not a registered dietitian or medical professional. Be sure to verify product labels and consult a qualified professional regarding allergies, medical conditions, or individual dietary needs.