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Apple Crumble Muffins

Apple crumble muffins with a buttery oat crumble topping and juicy diced apples baked to a golden domed finish. Mixed just until combined for moist, tender crumb with a clean-toothpick bake.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble
  • 0.5 cup rolled oats
  • 0.3333333333 cup all-purpose flour
  • 0.3333333333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed and 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
  • 0.25 cup milk
  • 1 tsp vanilla
  • 1.5 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Prep & crumble
  1. Preheat the oven to 375F and line a 12-cup muffin tin. Make sure the cups are ready so batter goes in right after mixing.
  2. Make oat crumble by combining rolled oats, all-purpose flour, brown sugar, and cinnamon, then cut in cold unsalted butter until the mixture turns clumpy. Refrigerate the crumble until you’re ready to top the muffins.
Make the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl until evenly mixed. Look for uniform speckling of the spices.
  2. Whisk melted unsalted butter, brown sugar, eggs, Greek yogurt, milk, and vanilla until smooth. The mixture should look glossy and well combined.
  3. Fold the flour mixture into the wet ingredients until just combined, then fold in diced apples. Stop mixing when you no longer see dry flour.
Bake
  1. Divide the batter into the muffin cups and top generously with the oat crumble. Aim for a thick layer so it bakes into a domed topping.
  2. Bake at 375F for 20-22 minutes until golden and a toothpick comes out clean. The tops should spring back lightly when touched.

Notes

Pro tip: refrigerating the crumble helps it bake up clumpy instead of melting into the muffins. Store airtight in the refrigerator up to 4 days; rewarm in the microwave 10-15 seconds. Freezing is yes—freeze cooled muffins up to 2 months and thaw overnight in the fridge. For a lighter option, replace Greek yogurt with plain nonfat yogurt to reduce fat while keeping the tender crumb.