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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and moist, apple-packed centers. Baked until domed and golden, they’re tender with a crisp, clumpy crumble.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Oat crumble topping
  • 0.5 cup rolled oats
  • 0.333 cup flour
  • 0.333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed and cold
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
 

Prep the oven & make crumble
  1. Preheat oven to 375F and line a 12-cup muffin tin with liners if desired, so the muffins bake evenly from the start.
  2. For oat crumble topping, mix rolled oats, flour, brown sugar, and cinnamon; cut in cold cubed butter until clumpy.
  3. Refrigerate the crumble while you mix the batter to keep the topping crisp and thick.
Make muffin batter
  1. In a large bowl, whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, whisk melted butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth.
  3. Fold the flour mixture into the wet mixture until just combined; fold in diced apples to keep the batter tender.
Fill & bake
  1. Fill muffin cups about 3/4 full with batter so they dome as they bake.
  2. Top each muffin generously with the chilled oat crumble for a crisp, golden finish.
  3. Bake for 20-22 minutes at 375F until a toothpick comes out clean and the tops are golden-brown.

Notes

For the best crumble texture, keep the butter cold and refrigerate the topping before baking. Store muffins in an airtight container at room temperature up to 2 days or refrigerate up to 4 days; freeze up to 2 months. For a lighter option, use plain low-fat Greek yogurt instead of full-fat yogurt or sour cream.