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Apple Crumble Muffins

Apple crumble muffins with tender, apple-studded centers and a golden oat crumble topping. Baked at 375°F until domed and clean on a toothpick for a bakery-style texture at home.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble
  • 0.5 cup rolled oats
  • 0.33 cup all-purpose flour
  • 0.33 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed and cold Keep cold for clumpy crumble.
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
  • 0.25 cup milk
  • 1 tsp vanilla
  • 1.5 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Preheat and line
  1. Preheat the oven to 375°F, then line a 12-cup muffin tin so it’s ready for filling.
Make oat crumble
  1. Combine rolled oats, all-purpose flour, brown sugar, and cinnamon, then cut in cold cubed butter until clumpy.
  2. Refrigerate the oat crumble while you mix the batter so it stays crumbly.
Make the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
  2. Whisk melted butter, brown sugar, eggs, Greek yogurt, milk, and vanilla until smooth and glossy.
  3. Fold the flour mixture into the wet ingredients just until combined, then fold in the diced apples.
Fill, top, and bake
  1. Divide the batter into the muffin cups and top each generously with the chilled oat crumble.
  2. Bake at 375°F for 20-22 minutes, until golden and a toothpick comes out clean.

Notes

For best crumble texture, keep the butter cold and refrigerate the crumble before topping the muffins. Store muffins airtight in the fridge up to 4 days and rewarm in the microwave for 10-20 seconds. Freeze baked muffins up to 2 months. For a lighter option, use low-fat Greek yogurt and reduce milk to 3 tbsp if the batter looks very loose.