Apple Cinnamon Crumb Muffins

Apple Muffins
Apple Muffins

Apple Cinnamon Crumb Muffins

Recipes   Breakfast     Gluten Free     Seasonal    


  • ⅓ cup sour cream or Greek yogurt
  • 3 large eggs 
  • ½ cup Swerve, Granular 
  • ½ tsp vanilla extract 
  • 2 ¼ cups almond flour 
  • 1 ½ tsp baking powder 
  • 1 tsp cinnamon 
  • ¼ tsp salt 
  • 1 small apple, finely chopped
Crumb Topping
  • 1/4 cup almond flour
  • 1 tbsp Swerve, Granular 
  • ½ tsp cinnamon 
  • 1/2 tbsp butter
Apple Muffins 2


Apple Crumb Muffins
  1. Preheat the oven to 325F and line a muffin pan with parchment or silicone liners.
  2. In a blender or food processor, combine the Greek yogurt or sour cream, eggs, Swerve, and vanilla extract. Blend on high until smooth. Add the almond flour, baking powder, cinnamon, and salt and blend again until smooth and well combined. Stir in the chopped apple.
  3. In a small bowl, whisk together the almond flour, Swerve, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs.
  4. Sprinkle each muffin with the crumb mixture and press gently to adhere. Bake about 30 minutes, or until the muffins are firm to the touch.

Serves 12.

Apple Muffins3
Nutrition Facts

Serving Size 1 muffin

Servings 12

Calories 160
Total Fat 12g
Total Saturated Fat 1.5g
Cholesterol 50mg
Sodium 60mg
Total Carbs 12g
Dietary Fiber 3g
Sugars 3g
Swerve 7g
Protein 6g
Net Carbs: 2g


  • Cara

    There's something not right about this recipe. It's much too dry. Could the sour cream be 1 and 1/3 instead of just 1/3 or less almond flour? Needs moisture; they're pure sawdust. Terrible. Had to throw them all out.

    • Swerve

      Hi Cara, We're sorry you did not have a great experience with this recipe. We just made the recipe in our test kitchen and they turned out great! Did you pour the almond flour into the cup? Packing a cup vs. pouring can make a big difference. You could try adding more sour cream or a liquid like almond milk to reach your desired texture. Also, was your oven set to 325? Again, we are so sorry this recipe did not turn out well for you.

  • Elizabeth Diamond

    Do you have to use almond flour? Can we just use all purpose flour?

    • Swerve

      Hi Elizabeth! You can use all purpose flour in place of the almond flour!

  • Febe

    I'm eager to try your product & picked some up last night. I'd like to give this Apple Cinnamon Crumb muffin a try. However, is there a adjustment for high altitude baking? I live at just around 5000 ft. A Mile high!thanks in advance for your help.

    • Swerve

      Hi Febe! You can reduce the baking powder to 1 1/4 tsp. Also increase your temperature to 350. You may need to cook them a minute or two longer as well. Hope this helps! Let us know how they turn out. This is such a yummy recipe!

  • Febe

    Hi, I tried your recipe. Very disappointed. So thick the blender would not spin it's blades. So I removed the dough & tried with my hand held mixer: had to add some water, about 1/8th of a cup, also another egg. At that point it was easier to mix. Smelt wonderful. Tasted good. Baked for 45 mins., testing after 30/35/40. Tester came out clean at 45 mins. When I cut one open the dough inside was under cooked, and the baked areas on the outside were drier then dust! I bought your products because I need to watch my sugar & carbs intake. Please, help me figure out why this did not work. I have a Kitchen Aid stand mixer, should I try this with the dough hook? Or is it a waste of time? Why did the muffin come out so dry--along it's outter edges, yet be unbaked inside the middle? My elevation is just under 5000 ft. & I made the slight change you suggested earlier. I"m not ready to quit on this recipe, so I"d appreciate the help.

    • Swerve

      Hi Febe, it sounds like the problem began with your batter. It should have been thick, but not as thick as you are describing. Did you measure level scoops of the almond flour? Were large eggs used? You can try to reduce the temperature back to 325 since the outsides came out dry. Also try to reduce the almond flour to 2 cups. We're so sorry that this recipe is giving you trouble! We've made it in our kitchen several times, so hopefully we can get to the bottom of what is going on!

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