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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and tender, apple-packed centers. Baked until tops are deep golden and a toothpick comes out clean.
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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, cubed cold
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

Method
 

Prep and preheat
  1. Preheat the oven to 375F and line a 12-cup muffin tin. Keep the tin ready so the batter can go in right after mixing.
  2. Make oat crumble by mixing rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy. Refrigerate the crumble while you mix the muffins so it stays crumbly.
Mix the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Make sure there are no visible streaks of baking powder.
  2. Whisk melted butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth. The mixture should look glossy and fully combined.
  3. Fold the flour mixture into the wet mixture until just combined, then fold in diced apples. Stop mixing as soon as the last flour disappears to avoid tough muffins.
Fill and bake
  1. Fill each muffin cup about 3/4 full, then top generously with the oat crumble. Press the crumble lightly so it adheres and forms a golden cap.
  2. Bake for 20-22 minutes at 375F until a toothpick comes out clean and the tops are golden. Let the muffins cool briefly in the tin so the crumble sets.

Notes

Pro tip: keep the oat crumble cold (refrigerate) so it bakes into clumpy, crisp topping instead of melting in. Store muffins in an airtight container in the fridge up to 4 days and reheat 10-15 seconds in the microwave. Freeze up to 2 months, wrapped individually. For a lower-sugar option, reduce the brown sugar in both the crumble and muffins by about 1/4 cup total and expect a slightly less caramel flavor.