Seventh & Sage


Cinnamon Apple Crumble Muffins


It's Autumn in New England and I keep hearing people cheerfully exclaiming that "apple season" is upon us.  I reject the idea of apples having a season, because it implies that I should only eat them at certain times of the year and that just doesn't work for me. Year round, I don't go a day without eating AT LEAST one apple.

I'm grateful for apples in all forms. Apple crisp, apple cider, apple-tinis...all of that and have, consequently been beating myself up to create a perfect Cinnamon Apple Crumb Muffin recipe for a while now...and, by golly, I think I've got it!


  • 3 apples
  • 2 1/3 cup whole wheat flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 cup milk
  • 2 eggs
  • 1 stick melted butter


  • 1 stick melted butter
  • 1 1/2 cup packed light brown sugar
  • 1/2 cup whole wheat flour
  • 2 tbsp cinnamon

Preheat oven to 400 degrees (F).

For streusel topping, in a medium sized bowl, combine brown sugar, cinnamon and flour. Mix in butter and set aside.

Peel, core and chop 3 large apples, I used Granny Smith. In a large bowl, mix together dry ingredients : flour, baking powder, salt, cinnamon, sugar, brown sugar. Add chopped apples.

In a small bowl, thoroughly blend wet ingredients: milk, eggs, and butter. Combine wet and dry ingredients in the large bowl and mix gently.

If you are using paper liners, like I did, stick 'em in your muffin pan. If not, lightly grease your pan. Scoop batter into each mold until they are about 3/4 of the way full. Sprinkle streusel right on top. And that's it! Easy peasy! Bake at 400 for 22-27 minutes, let cool and enjoy. 

The adorable paper liners I used are from an awesome Canadian company called PaperChef. They are sold at my grocery store, but if you want to find where you can buy them the website is