Cinnamon Apple Crumble Muffins with Oats
The epitome of cozy, these Apple Crumble Muffins are packed with warm spices, and apples and get sprinkled with a buttery cinnamon brown sugar crumb topping. Best eaten warm, these fluffy bakery style muffins are perfect for a quick breakfast or an anytime snack!
Servings: 12 muffins
Calories: 314kcal
Equipment
- Standard muffin tin
- Cupcake or muffin liners (optional)
Ingredients
Apple Muffins
- 1 ¾ cups all-purpose flour 210g
- ¼ teaspoon kosher salt
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅔ cup granulated sugar 133g
- 1 large egg room temperature
- ¼ cup vegetable oil 60ml
- ¼ cup unsalted butter melted (57g)
- ½ cup full-fat greek yogurt room temperature (65g)
- ¼ cup whole milk room temperature (60ml)
- 1 teaspoon vanilla extract or paste
- 2 medium apples peeled, cored and diced (1½ cups or 150g)
Streusel Topping
- ¼ cup unsalted butter melted (57g)
- ½ cup all-purpose flour 60g
- ½ cup light brown sugar 100g
- ½ cup rolled oats 50g
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cinnamon
Instructions
Streusel Topping
- Begin by making the streusel topping. In a bowl, combine the melted butter, flour, brown sugar, oats, cinnamon and salt with a fork until all dry pieces are incorporated and pea sized crumbles form. Set aside.
Apple Muffins
- Whisk together the flour, salt, baking powder and spices into a bowl and set aside.
- In a large bowl, mix together the wet ingredients (sugar, egg, oil, butter, greek yogurt, whole milk and vanilla) with a whisk until combined.
- Add the wet ingredients into the dry ingredients and mix with a rubber spatula or wooden spoon until just combined. Fold in the diced apple until incorporated, but do not overmix.
- Preheat the oven to 425℉ and line a standard muffin tin with 12 liners. You can also omit the liners and simply grease your tin.
- Fill each muffin well evenly with batter, then evenly distribute the streusel topping over each muffin.
- Bake for 5 minutes, then lower the oven temperature to 350℉ and bake for another 13-16 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Cool for 5 minutes in the pan, then remove the muffins to a wire rack to finish cooling.
Notes
You can use any type of apple you have on hand, but Honey Crisp, Braeburn, Pink Lady, Granny Smith are best!
Sour cream can used in place of greek yogurt. Be sure it's full-fat for best results.
Store the muffins at room temperature in the muffin tin lightly covered with foil for three days.
Optional: Drizzle on a maple or cinnamon glaze to the streusel topping! Combine 1 cup of powdered sugar with 1 tablespoon of maple syrup (or milk or water) until a drizzling consistency forms. Add ½ teaspoon of cinnamon, if desired.
Nutrition
Calories: 314kcal | Carbohydrates: 45g | Protein: 5g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 158mg | Potassium: 109mg | Fiber: 2g | Sugar: 24g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg
