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Apple Crumble Muffins

Apple crumble muffins with a crunchy oat crumble topping and a moist, apple-packed interior. Baked until golden and set, with a buttery clumpy crumble that turns crisp on top.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble topping
  • 0.5 cup rolled oats
  • 0.3333 cup flour
  • 0.3333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cold
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 stand mixer

Method
 

Preheat and prep
  1. Preheat oven to 375F and line a 12-cup muffin tin.
  2. Place the muffin tin on the middle rack so it heats evenly.
Make oat crumble topping
  1. Mix rolled oats, flour, brown sugar (packed), and cinnamon in a bowl.
  2. Cut in cold unsalted butter until the mixture looks clumpy.
  3. Refrigerate the crumble while you mix the batter.
Make muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  2. Whisk melted unsalted butter and brown sugar (packed) until smooth, then whisk in eggs, Greek yogurt or sour cream, whole milk, and vanilla until glossy.
  3. Fold the flour mixture into the wet mixture just until combined.
  4. Fold in the diced apples.
Fill and bake
  1. Fill each muffin cup about 3/4 full with batter.
  2. Top each muffin generously with the chilled oat crumble.
  3. Bake for 20-22 minutes, until a toothpick comes out clean and the tops are golden.
  4. Let muffins cool briefly in the pan before transferring for serving.

Notes

For best crumble texture, keep the butter cold and refrigerate the topping before baking so it stays clumpy. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze baked muffins up to 2 months. If you want a lower-sugar option, swap the brown sugar for an equal amount of a granulated sugar substitute made for baking.