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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and moist, apple-packed centers. Baked until tops are golden and a toothpick comes out clean, with diced apples folded into a tender batter.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble topping
  • 0.5 cup rolled oats
  • 0.33 cup flour
  • 0.33 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cold cubed
  • 0.33 cup flour (uses 1/3 cup here for topping)
For muffins
  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, melted
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.5 cup Greek yogurt or sour cream
  • 0.25 cup whole milk
  • 1 tsp vanilla
  • 2 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Preheat and prepare pan
  1. Preheat the oven to 375F and line a 12-cup muffin tin.
  2. Set the lined tin aside while you make the crumble and batter.
Make oat crumble topping
  1. Mix rolled oats, flour, packed brown sugar, and cinnamon in a bowl.
  2. Cut in the cold cubed unsalted butter until the mixture turns clumpy.
  3. Refrigerate the crumble while you mix the muffin batter.
Make muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  2. Whisk melted unsalted butter, packed brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth.
  3. Fold the dry mixture into the wet just until combined.
  4. Fold in the finely diced apples.
Fill and bake
  1. Fill each muffin cup about 3/4 full with batter.
  2. Top each muffin generously with the chilled oat crumble.
  3. Bake for 20-22 minutes at 375F, until a toothpick comes out clean and the tops are golden.

Notes

Pro tip: Keep the crumble chilled right up until baking so it stays clumpy and crunchy on top. Store airtight in the refrigerator up to 4 days; rewarm 10-15 minutes at 325F for best texture. Freeze baked muffins up to 2 months, thaw overnight in the fridge and reheat. For a lighter option, use plain low-fat Greek yogurt instead of full-fat (texture may be slightly less rich).