Apple Oatmeal Muffins with Crisp Topping

5 from 2 votes

Apple Oatmeal Muffins with Crisp Topping

Ready in under 45 minutes, these Apple Oatmeal Muffins are easy to prepare and delicious. They are great for a quick breakfast, a mid-day snack with a cup of coffee or even as a sweet treat. This is a great fall recipe that can be enjoyed when apple season is in full swing.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Servings: Muffins

Author: Luay Ghafari

Cost: $10

Equipment

Muffin tin - Affiliate link

Ingredients

Crisp Topping

4 tbsp Cold butter - 2 ounces
3 tbsp All purpose flour
3 tbsp Oatmeal
2 tbsp Brown sugar
½ tsp Cinnamon

Muffin Batter

2 cups All-purpose flour
1 cup Brown sugar
½ cup Oats
1 tsp Cinnamon
1 ½ tsp Baking Powder
½ tsp Baking Soda
¼ tsp Salt
1 cup Whole or 2% milk
½ cup Melted butter - 1 stick or 4 ounces
2 Eggs
2 tbsp Yogurt
1 tsp Vanilla extract
2 Apples - diced finely

Instructions

Make Crisp topping and preheat oven. In a shallow bowl, combine the butter, flour, oats, brown sugar and cinnamon. Using your fingers, massage the ingredients until you get large crumbs. Preheat your oven to 400F/200C.
Mix the muffin dry ingredients. In a large bowl, combine the muffin batter dry ingredients: flour, brown sugar, oats, cinnamon, baking powder, baking soda and salt. Mix to combine evenly and make sure there are no brown sugar lumps.
Mix the muffin wet ingredients. In a measuring cup, combine the milk, melted butter, eggs, yogurt, and vanilla. Whisk to combine.
Make batter. Add the wet ingredients to the dry ingredients. Using a spatula, mix to combine. The batter will be a little wet.
Add chopped apples. Add the diced apples to the batter and fold to incorporate. Do not overmix.
Portion the batter. Spoon batter into a 12-hole muffin tin lined with muffin liners. The mixture should come up almost to the top of the muffin liners.
Add the crisp. Break apart the crisp chunks and divide them evenly over the muffin batter.
Bake. Bake the muffins in the preheated oven, on the middle rack for 25-30 minutes until golden brown. Cool the muffins right in the muffin pan.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient notes:

Flour: For this recipe, all-purpose flour is what you need. But if you want, you can sub out ¼ of the white flour with whole wheat flour.
Oats: Whole rolled oats are ideal and will soften in the cooking process. But if you have quick oats, steel-cut oats or instant oats, you can use those too.
Sugar: I am using brown sugar here for the added flavor, which works really well with the other flavor profiles in the recipe. But you can use white sugar or even coconut sugar if you like.
Fat: Butter is used in both the crisp topping and in the muffin base itself. You can use unsalted butter or salted butter. If you use salted butter, you can omit the salt in the dry ingredients.
Milk: I recommend using whole or 2% milk that is spiked with a little yogurt to make it tangy.
Fresh Apples: Any type of apple will work in this recipe. Pink Lady, Granny Smith, Gala apples, etc. I like to leave the skin on for added fiber but you can totally peel them if you prefer.

Nutrition