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Apple Crumble Muffins

Apple crumble muffins with a buttery oat-streusel topping and moist apple-studded centers. Baked until golden with a toothpick coming out clean for a tender crumb every time.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble
  • 0.5 cup rolled oats
  • 0.333 cup all-purpose flour
  • 0.333 cup brown sugar, packed
  • 1 tsp cinnamon
  • 3 tbsp unsalted butter, cubed Keep cold for clumpy streusel.
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
  • 0.25 cup milk
  • 1 tsp vanilla
  • 1.5 cup apples, peeled and finely diced

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line a 12-cup muffin tin.
  2. Make oat crumble by combining rolled oats, all-purpose flour, brown sugar, and cinnamon, then cut in cold unsalted butter until clumpy.
  3. Refrigerate the oat crumble while you mix the batter.
Make batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly distributed.
  2. Whisk melted unsalted butter, brown sugar, eggs, Greek yogurt, milk, and vanilla until smooth.
  3. Fold in the dry flour mixture until just combined.
  4. Fold in diced apples until the batter looks speckled and evenly mixed.
Assemble and bake
  1. Divide the batter into the muffin cups, filling each to about 3/4 full.
  2. Top each muffin generously with the oat crumble so it forms a domed layer.
  3. Bake 20-22 minutes, until golden and a toothpick comes out clean.

Notes

For the best crumble texture, keep the butter cold and refrigerate the streusel while you prepare the batter. Store baked muffins in an airtight container in the fridge for up to 4 days; warm briefly in the microwave before eating. Freeze baked muffins up to 2 months. For a dairy-reduced option, use lactose-free milk and lactose-free Greek yogurt (texture may vary slightly).