Go Back

Apple Crumble Muffins

Apple crumble muffins with a buttery oat-brown sugar crumble topping and moist, apple-studded centers. Baked until golden and toothpick-clean for a breakfast muffin that crumbles on top, soft inside.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble
  • 0.5 cup rolled oats
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed Keep cold for clumpy crumble.
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
  • 0.25 cup milk
  • 1 tsp vanilla
  • 1.5 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F, then line a 12-cup muffin tin with liners if desired. Set up for quick assembly so the crumble and batter stay ready.
Make oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, and cinnamon in a bowl. Rub and cut in cold unsalted butter until clumpy.
  2. Refrigerate the crumble while you prepare the muffin batter. The topping should look sandy with larger oat-brown sugar clusters.
Make muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Whisk until the dry ingredients are evenly mixed.
  2. Whisk melted unsalted butter, brown sugar, eggs, Greek yogurt, milk, and vanilla until smooth. Stop when no streaks of egg or yogurt remain.
  3. Fold the flour mixture into the wet ingredients until just combined. Mix only until you no longer see dry flour.
  4. Fold in apples, peeled and finely diced. Distribute the apples so they’re suspended throughout the batter.
Bake
  1. Divide batter into muffin cups and fill evenly among the 12 cups. Use a generous spoonful so the muffins dome as they bake.
  2. Top each muffin generously with the oat crumble. Press lightly so the topping adheres and won’t fall off.
  3. Bake for 20–22 minutes at 375°F until golden and a toothpick comes out clean. Let the muffins cool in the tin for a few minutes, then transfer for best texture.

Notes

For the clumpier crumble, keep the butter cold and refrigerate the topping before baking so it bakes into crisp clusters. Store muffins in an airtight container in the fridge for up to 4 days and rewarm 10–15 seconds in the microwave. Freeze baked muffins up to 2 months; thaw overnight in the fridge and rewarm. Dietary swap: use lactose-free milk and lactose-free Greek yogurt to keep the same tender crumb.