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Apple Crumble Muffins

Apple crumble muffins with a golden oat topping and moist, apple-packed centers. Baked at 375°F with a clumpy crumble that stays crisp while the muffins rise.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble topping
  • 0.5 cup rolled oats
  • 0.3333333333 cup flour
  • 0.3333333333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed and 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

Method
 

Prep and make oat crumble
  1. Preheat oven to 375°F and line a 12-cup muffin tin with liners.
  2. Mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold cubed butter until clumpy.
  3. Refrigerate the oat 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 butter, brown sugar, eggs, Greek yogurt or sour cream, whole milk, and vanilla until smooth.
  3. Fold the flour mixture into the wet ingredients just until combined, then fold in diced apples.
Fill and bake
  1. Fill each muffin cup about 3/4 full with batter, leaving room for the crumble.
  2. Top each muffin generously with the refrigerated oat crumble.
  3. Bake for 20–22 minutes, until a toothpick comes out clean and the tops turn golden.

Notes

For the clumpier, crisper topping, keep the butter cold when cutting it into the crumble and refrigerate it while you make the batter. Store baked muffins airtight at room temperature up to 2 days or refrigerate up to 5 days; rewarm briefly in a 300°F oven if desired. Freeze baked muffins up to 2 months. Dietary swap: use plain 0% Greek yogurt or sour cream for a lighter option while keeping the same bake time.