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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and moist, apple-packed centers. Baked at 375°F until the tops turn golden and a toothpick test 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: 350
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble topping
  • 0.5 cup rolled oats
  • 0.33 cup flour
  • 0.33 cup brown sugar, packed Use packed brown sugar.
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed Cold and 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 Use packed brown sugar.
  • 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
 

Prep and make crumble
  1. Preheat the oven to 375°F and line a 12-cup muffin tin. Arrange the pan so you can fill the cups immediately once mixed.
  2. Mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold cubed butter until clumpy. Chill the crumble while you prepare the batter.
Make muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined. Stop when the mixture looks uniformly speckled.
  2. Whisk melted butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth. The wet mixture should look glossy and fully incorporated.
  3. Fold the flour mixture into the wet ingredients until just combined, then fold in the finely diced apples. Stop mixing as soon as no dry streaks remain.
Fill and bake
  1. Fill each muffin cup about 3/4 full with batter. Keep the pieces of apple visible so the centers stay moist.
  2. Top each muffin generously with the oat crumble. Press lightly so the topping adheres.
  3. Bake for 20-22 minutes at 375°F until a toothpick comes out clean and the tops are golden. Look for a domed rise with crisp, browned crumb edges.

Notes

For the best crumble, keep the butter cold and chill the topping while you mix the batter. Store muffins in an airtight container in the refrigerator up to 3 days; rewarm briefly in the oven or microwave. Freezing is yes—freeze in a sealed bag up to 2 months and thaw before reheating. For a lighter option, swap Greek yogurt for low-fat yogurt if you want a slightly less rich crumb.