Loaded with grated apple, pecans, and plenty of cinnamon, these crumble-topped muffins are equally as tasty for breakfast as they are for a snack.

Evenly sprinkle the almond crumble topping over the muffins. Bake until a toothpick in inserted into the middle and comes out clean. The crumble should also be golden brown. About 22 to 25 minutes.

Using a muffin scoop, divide the batter between liners filling about two-thirds full. Top generously with the crumb topping. Bake for 20-22 minutes until a toothpick comes out clean.

These muffins are just as soft, sweet, and cinnamon-sugary as snickerdoodle cookies, but better yet, they're finished with a buttery crumble topping.

Spread streusel crumble evenly over each muffin top. Bake for 25 minutes, or until a toothpick comes out clean. Allow muffins to cool for at least 15 minutes before serving.

This recipe is for Strawberry Muffins with Crumb Topping from the food section of The Boston Globe.

Crisp, cobbler or crumble? Choose your own topping adventure — just make sure your base is apple.

Sprinkle the crumb topping over the batter. Bake for about 30 minutes, until a toothpick inserted in the center of the muffins comes out clean.

These muffins, she says, are her “top” fall favorite, combining the delicate crumb topping with the sweetness of Honeycrisp apples.