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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and moist, finely diced apple centers. Baked at 375°F until the tops are deeply 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: 310
Ingredients Equipment Method Notes

Ingredients
  

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 and cubed
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 stand mixer

Method
 

Prep
  1. Preheat oven to 375F and line a 12-cup muffin tin. Set up a clean space for mixing so the batter can be filled right away.
Make oat crumble topping
  1. Mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy. Refrigerate the crumble while you prepare the muffin batter for better browning.
Mix dry and wet ingredients
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Make sure there are no visible streaks of spices.
Whisk wet ingredients
  1. Whisk melted butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth. Scrape the bowl so the mixture is uniform before combining.
Combine and fill
  1. Fold the flour mixture into the wet ingredients until just combined, then fold in diced apples. Stop mixing as soon as no dry flour remains to keep muffins tender.
Top and bake
  1. Fill muffin cups 3/4 full and top generously with the chilled oat crumble. Aim for a thick, even layer so the crumble bakes up golden and crisp.
Bake
  1. Bake at 375F for 20-22 minutes, until a toothpick comes out clean and tops are golden. Let the muffins cool briefly so the crumble sets before serving.

Notes

Pro tip: refrigerate the crumble while you mix the batter so the butter firms up and the topping clumps into that bakery-style texture. Store muffins in an airtight container in the refrigerator up to 4 days; rewarm at 325F for 5-8 minutes. Freeze baked muffins up to 2 months. For a lighter swap, use low-fat Greek yogurt in place of full-fat, keeping the bake time the same.