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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and apple-packed, tender crumb. Baked at 375°F until the tops turn golden and a toothpick tests 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: 320
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble topping
  • 0.5 cup rolled oats
  • 0.333 cup flour
  • 0.333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp cold unsalted butter, 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
  • 1 cast iron skillet

Method
 

Preheat and prep
  1. Preheat oven to 375F, and line a 12-cup muffin tin with paper liners if desired. This sets the oven temperature so the batter bakes right away.
Make the oat crumble topping
  1. Mix rolled oats, flour, brown sugar, and cinnamon together. Use your fingers to break up any clumps so the crumble bakes evenly.
  2. Add cold unsalted butter, then cut it in until the mixture looks clumpy. Refrigerate it while you make the batter for a crisper top.
Make the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Stir until the leaveners and spices are evenly distributed.
  2. Whisk melted unsalted butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth. The mixture should look glossy and fully combined.
  3. Fold the flour mixture into the wet mixture until just combined, then fold in the diced apples. Stop as soon as no dry streaks remain to keep muffins tender.
Assemble and bake
  1. Fill muffin cups 3/4 full with batter. This helps the muffins rise into domed tops.
  2. Top each muffin generously with the chilled oat crumble. Press lightly so the topping adheres during baking.
  3. Bake for 20-22 minutes at 375F until a toothpick comes out clean and the tops are golden. Cool briefly in the pan before transferring so they finish setting.

Notes

For the best crumble texture, keep the butter cold and refrigerate the topping while mixing the batter. Store baked muffins in an airtight container in the fridge for up to 4 days, or freeze up to 2 months (thaw at room temperature). If you want a dairy-free option, use dairy-free yogurt and dairy-free milk in the same amounts.