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Apple Crumble Muffins

Apple crumble muffins with tender, apple-studded centers and a crisp oat crumble topping. Baked until domed and golden, with a toothpick test for clean doneness.
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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
  

oat crumble
  • 0.5 cup rolled oats
  • 0.333 cup all-purpose flour
  • 0.333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, 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
  • 0.25 cup milk
  • 1 tsp vanilla
  • 1.5 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line a 12-cup muffin tin with paper liners.
Make oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, and cinnamon, then cut in cold unsalted butter until clumpy.
  2. Refrigerate the oat crumble while you mix the batter.
Mix dry and wet
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
  2. Whisk melted unsalted butter, brown sugar, eggs, Greek yogurt, milk, and vanilla until smooth.
Combine and assemble
  1. Fold the dry mixture into the wet mixture until just combined, leaving no visible dry streaks.
  2. Fold in the finely diced apples to distribute evenly through the batter.
  3. Divide batter among muffin cups, then top generously with the oat crumble.
Bake
  1. Bake at 375F for 20-22 minutes, until golden and a toothpick comes out clean.

Notes

Pro tip: refrigerate the crumble so it stays clumpy and forms a crisp top during baking. Store muffins in an airtight container in the fridge for up to 4 days, or freeze up to 2 months (thaw overnight). For a lighter option, use low-fat Greek yogurt and reduce milk by 1-2 tbsp only if batter looks too thick.