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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 are golden brown and a toothpick 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: 320
Ingredients Equipment Method Notes

Ingredients
  

oat crumble topping
  • 0.5 cup rolled oats
  • 0.333 cup flour
  • 0.333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed and 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 or sour cream
  • 0.25 cup whole milk
  • 1 tsp vanilla
  • 2 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prepare and chill crumble
  1. Preheat the oven to 375°F and line a 12-cup muffin tin.
  2. Mix rolled oats, flour, brown sugar, and cinnamon, then cut in cold butter until clumpy.
  3. Refrigerate the crumble topping while you make the batter.
Make the muffin batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  2. Whisk melted butter, brown sugar, eggs, Greek yogurt or sour cream, milk, and vanilla until smooth.
  3. Fold the dry mixture into the wet mixture just until combined.
  4. Fold in the finely 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.

Notes

For best crumble texture, keep the butter cold and refrigerate the oat mixture before topping the muffins. Store cooled muffins in an airtight container in the fridge for up to 4 days; rewarm in the microwave for 10-15 seconds. Freeze baked muffins for up to 2 months. For a slightly lighter crumb, use plain low-fat Greek yogurt in place of full-fat.