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Apple Muffins with Crumble Topping

Servings 12 muffins


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)


  • 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!