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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and tender, apple-packed interiors made with a quick muffin batter. Baked until the tops turn 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: 320
Ingredients Equipment Method Notes

Ingredients
  

For 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 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

Method
 

Preheat and set up
  1. Preheat the oven to 375F, then line a 12-cup muffin tin. Set aside so the tin is ready for filling.
Make the oat crumble topping
  1. Mix rolled oats, flour, brown sugar (packed), and cinnamon in a bowl until evenly combined. Break up any sugar lumps so the topping bakes uniformly.
  2. Cut in the cold, cubed unsalted butter until the mixture forms clumpy crumbs. Refrigerate to firm up the butter for a crisper crumble.
Make the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed. This ensures the leaveners and spices are spread throughout.
  2. Whisk melted unsalted butter, brown sugar (packed), eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth. Stop when no streaks remain in the batter.
  3. Fold the flour mixture into the wet ingredients until just combined. The batter should look slightly thick with no dry pockets.
  4. Fold in the diced apples. Keep mixing gentle so the apples stay intact.
Fill and bake
  1. Fill each muffin cup about 3/4 full with batter. Leave headspace for the domed rise.
  2. Top each muffin generously with the oat crumble. Press lightly so the crumbs adhere.
  3. Bake for 20-22 minutes at 375F until a toothpick comes out clean and the tops are golden. Cool briefly so the crumble sets before removing.

Notes

Pro tip: refrigerating the crumble firms the butter, which helps it stay clumpy instead of melting into the batter. Store muffins in an airtight container in the fridge up to 3 days and rewarm in the oven or microwave until just hot; freeze up to 2 months. For a dairy-light option, use nonfat or low-fat Greek yogurt/sour cream and low-fat milk—texture stays tender with a similar crumb.