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Apple Crumble Muffins

Apple crumble muffins with a golden oat crumble topping and moist, diced-apple centers. Baked to golden domes at 375°F with a tender crumb and cinnamon flavor in every bite.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For 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, 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
  • 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
 

Prep
  1. Preheat the oven to 375°F and line a 12-cup muffin tin.
  2. Make oat crumble by mixing rolled oats, flour, brown sugar, and cinnamon, then cutting in cold cubed butter until clumpy.
  3. Refrigerate the oat crumble while you prepare the batter.
Make 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, whole milk, and vanilla until smooth.
  3. Fold the dry mixture into the wet mixture just until combined, then fold in the diced apples.
Bake
  1. Fill each muffin cup about 3/4 full, then top generously with the chilled oat crumble.
  2. Bake for 20-22 minutes at 375°F until a toothpick comes out clean and the tops are golden.

Notes

For the clumpiest crumble, use cold butter and refrigerate it while you mix the batter. Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days; rewarm briefly at 300°F until just heated. Freeze baked muffins for up to 2 months. For a slightly lighter texture, swap Greek yogurt for sour cream or vice versa (both work well without changing bake time).