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Apple Crumble Muffins

Apple crumble muffins with a buttery oat topping and apple-packed, tender crumb. Baked at 375°F until the tops are 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: 280
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble topping
  • 0.5 cup rolled oats
  • 0.3333 cup flour
  • 0.3333 cup brown sugar packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter cold, cubed
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
 

Preheat and prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin.
  2. Set aside so the tin is ready to fill immediately after the batter is mixed.
Make the oat crumble
  1. In a bowl, mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold cubed unsalted butter until clumpy.
  2. Refrigerate the crumble while you prepare the batter.
Mix the muffin batter
  1. In a second bowl, whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, whisk melted unsalted butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth.
  3. Fold the dry ingredients into the wet until just combined, then fold in the diced apples.
Fill and bake
  1. Fill each muffin cup 3/4 full and top generously with the chilled oat crumble.
  2. Bake for 20-22 minutes at 375°F until a toothpick comes out clean and the tops are golden.

Notes

For the best crumble texture, keep the oat mixture cold until it goes on the muffins so it bakes into golden, clumpy bits. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze muffins for up to 2 months. For a lighter swap, use plain low-fat Greek yogurt (or sour cream) in the same amount to reduce calories while keeping the muffins tender.