Get ready to treat your taste buds. These Apple Muffins are one of the best parts of fall! If you love the taste of apples and sweetness, these homemade muffins will be your new best friend.
And when you add on that crumble topping, it’s a game-changer to every other muffin that you’ll eat.
Apple Muffins
Apple Muffins with Crumble Topping
Breakfast always offers great food items to enjoy, but I have to say that these homemade muffins really are super delicious.
I love eating them while they’re still warm and pairing them up with a nice, hot cup of coffee.
I could easily sit on my porch, relaxing and eat these apple muffins, for a large portion of my day. And if you have leftover chunks of apples make these delicious caramel apple bites for a snack.
How to Make Apple Muffins with Crumble Topping
Some of the ingredients you will need to make these delicious apple crumble muffins is in this picture below. However, I have the full ingredients and recipe to print out towards the bottom of the page.
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Apple Muffins with Oats
This recipe only calls for a few ingredients and if you use a mini muffin tin, you can even make miniature muffins as well!
- 2.5 cups a/p flour
- 3 tsp baking powder
- Pinch salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ stick butter, melted
- 1 cup milk
- 1 medium-sized apple, peeled, cored and chopped (you will need 1 cup’s worth)
For the Crumble Top:
- ¼ cup all-purpose flour
- ¼ cup brown sugar, packed
- ¼ cup + 2 tbsp instant oats
- ¼ cup butter (about half a stick), cold and cut into slices
Preheat oven to 375 degrees and spray a muffin tin generously with cooking oil. Set that tray aside.
Start with the crumb coating: In a small bowl, mix together flour, brown sugar, and instant oats.
How to Make Easy Apple Muffins
Cut the cold butter slices into the mixture either using a pastry cutter or a fork.
Once the mixture has a “crumbly” consistency, wrap with plastic and refrigerate.
To make the muffins, start by sifting together flour, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk together sugar, eggs, and butter.
Slowly add dry ingredients into the egg mixture, alternating with the cup of milk.
Fold chopped apples into the batter.
Scoop the muffin batter into coated muffin tin, filling it about ¾ of the way.
Remove crumble from the refrigerator and top each muffin with a generous amount.
Bake for 17 to 20 minutes or until completely cooked through.
Remove your muffins from the oven and allow them to cool for 10 minutes on a wire rack.
BEST Apple Recipes
Once you make these apple muffins, your kids will love these apple recipe ideas too.
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Best Breakfast Recipes
Studies have shown that if you like this, you will also love the following recipes. I have pulled them together for you right here!
Healthy Breakfast Banana Split
Blueberry Muffin Smoothie
Apple Muffin Recipe
Apple Muffins with Crumble Topping
Ingredients
For the Crumble
- ¼ cup all-purpose flour
- ¼ cup brown sugar packed
- ¼ cup + 2 tbsp instant oats
- ¼ cup butter about half a stick, cold and cut into slices
For the Apple Muffins
- 2.5 cups a/p flour
- 3 tsp baking powder
- Pinch salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ¾ cup granulated sugar
- 2 large eggs room temperature
- ½ stick butter melted
- 1 cup milk
- 1 medium-sized apple peeled, cored and chopped (you will need 1 cup’s worth)
Instructions
- Preheat oven to 375 degrees and spray a muffin tin generously with cooking oil. Set aside.
- Start with the crumb coating: In a small bowl, mix together flour, brown sugar, and instant oats.
- Cut the cold butter slices into the mixture either using a pastry cutter or a fork.
- Once the mixture has a “crumbly” consistency, wrap with plastic and refrigerate.
- To make the muffins, start by sifting together flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together sugar, eggs, and butter.
- Slowly add dry ingredients into the egg mixture, alternating with the cup of milk.
- Fold chopped apples into the batter.
- Scoop the muffin batter into coated muffin tin, filling it about ¾ of the way.
- Remove crumble from the refrigerator and top each muffin with a generous amount.
- Bake for 17 to 20 minutes or until completely cooked through.
- Remove from oven and allow to cool for 10 minutes on a wire rack. Serve and enjoy!
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