Cooking with Toti
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Apple Crumble Muffins
Soft apple cinnamon muffins with juicy apple pieces and a buttery quick-oat crumble topping.
Time
50 min – 1 hr
These apple crumble muffins are soft, moist, full of cinnamon and juicy apple pieces, with a buttery oat crumble on top. For my version, I use quick oats in the crumble instead of flour. It gives the topping a delicious texture and makes the muffins extra cozy.
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Instructions
Preheat the Oven
- 1
Preheat the oven to 425°F.
- 2
Line a muffin pan with liners or lightly grease the muffin cups.
Prepare the Dry Ingredients
- 1
In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well and set aside.
Cream the Butter and Sugar
- 1
In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- 2
Add the eggs one at a time, mixing between each addition. Add the vanilla and mix again.
Add the Buttermilk and Dry Ingredients
- 1
Gradually add the dry ingredients and buttermilk. Mix only until everything comes together. Do not overmix the batter.
Add the Apples
- 1
Fold the diced apples gently into the batter with a spatula until evenly distributed.
Cinnamon Quick-Oat Streusel
- 1
In a bowl, mix the quick oats, brown sugar, and cinnamon.
- 2
Add the cold cubed butter and work it into the mixture with your fingers or a pastry cutter until you have a chunky crumble.
- 3
Keep the butter cold — do not melt it.
- 4
Prefer flour? You can use the same amount of all-purpose flour instead of the oats — the crumble comes together the same way.
Fill the Muffin Pan
- 1
Divide the muffin batter evenly between the prepared muffin cups. Fill them generously for nice bakery-style muffins.
- 2
Sprinkle the crumble generously over the muffin batter before baking.
Bake
- 1
Bake at 425°F for the first 5 minutes.
- 2
Then, without opening the oven door, reduce the temperature to 375°F and continue baking until the muffins are golden and a toothpick inserted into the center comes out clean.
- 3
Let the muffins cool slightly in the pan before transferring them to a cooling rack.
Toti’s Tips
- ✓I use quick oats instead of flour in the crumble topping.
- ✓If you prefer flour, you can still use the same amount of all-purpose flour instead of the oats.
- ✓Keep the butter for the crumble cold.
- ✓Dice the apples fairly small so you get apple pieces throughout every muffin.
- ✓Do not overmix the muffin batter.
- ✓No buttermilk on hand? I made my own with lemon juice: add 1 tablespoon of lemon juice to the milk, wait a few minutes, and it will curdle into buttermilk.
- ✓Starting at a higher oven temperature helps the muffins rise nicely.
- ✓These are especially delicious slightly warm.
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