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Apple Crumble Muffins

Apple crumble muffins made with a cinnamon oat crumble topping and apple-studded batter, baked until golden and tender. Each muffin has a moist, fruit-packed interior with a clumpy crumb dome.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
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, cubed and cold Keep butter cold so the crumble turns clumpy.
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 the oven to 375F and line a 12-cup muffin tin.
  2. Mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold cubed butter until clumpy.
  3. Refrigerate the oat crumble while you mix the muffin batter.
Make the batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  2. Whisk melted unsalted butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth.
  3. Fold the dry mixture into the wet mixture until just combined, then fold in the diced apples.
Assemble and bake
  1. Fill each muffin cup about 3/4 full with batter.
  2. Top each muffin generously with the chilled oat crumble.
  3. Bake for 20-22 minutes at 375F until a toothpick comes out clean and the tops are golden.

Notes

For best crumble texture, keep the butter cold and chill the topping before baking. Store cooled muffins in an airtight container in the fridge for up to 4 days or freeze up to 2 months (thaw overnight in the fridge, then rewarm). For a lighter option, use low-fat Greek yogurt or sour cream—crumbs may be slightly softer but still bake up well.