Super easy Apple Crumble Muffins... a moist apple muffin topped with sweet and crunchy oat crumble! Make these EPIC muffins as your next lunch box treat or afternoon pick-me-up!
Just 10 minutes prep time, no fancy equipment required, fussy kid-approved and ready to eat in just 30 minutes!
With so many totally delicious muffin variations, it's impossible to pick a favourite, but these apple and cinnamon crumble muffins are way up there with the best of the best!
Just like my salted caramel banana muffins, healthy carrot cake muffins and orange and poppyseed muffins, these apple crumble muffins are on high rotation in my house!
The streusel-like topping on these apple crumble cupcakes makes these a firm family favourite.
Plus, the grated apple in the mixture keeps the muffins beautifully moist, while the oat crumble gives the most perfect crunch. The best combo in one delicious muffin!
Why You're Going To Love This Recipe
Unfortunately, I can't take credit for this apple crumble muffin recipe myself (I wish I could!... it's one that I 'pinched' off my Mum a few years ago (and have made regularly ever since!)
- Perfect For Lunchboxes - kids love the crunchy topping of these moist apple crumble muffins with oats, making them a healthy and welcome addition to pop in school lunchboxes.
- Freezer-Friendly - make a double batch and wrap some individually so you can 'grab and go' when you need to pack a last minute snack.
- Packed With Flavour - a combo of apple, brown sugar, a touch of cinnamon and crunchy oats....say no more.....
- Conventional and Thermomix - see the recipe card at the bottom of the post for making Thermomix apple crumble muffins. Methods for both conventional and Thermomix instructions are listed in the recipe card.
- Budget-Friendly - muffins are traditionally made with basic baking ingredients making them a very economical option for a satisfying and popular treat!
What You Need
These apple crumble muffins are a perfect balance with the grated apple keeping the muffins really moist yet light, and the crunchy sweet crumble on top taking the texture of these apple muffins to epic proportions!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
For The Muffins
- Self-raising flour - also known as self-rising flour. You can use store-bought self-raising flour or make your own using my homemade self-raising flour recipe.
- Vegetable oil - use a mild, unflavoured oil like vegetable or canola oil.
- Milk - I always recommend using full-fat milk in baking recipes for the best result, however if your preference is to use a skim or light milk, then that will also be fine to use.
- Egg - use a large egg (aprox 60g), it's best to have your egg and milk at room temperature.
- Caster Sugar - a finely granulated sugar which dissolves well when mixed with other ingredients.
- 2 Small Apples - grated - there's no need to peel them before grating. Choose an apple variety that holds its shape when cooked. I like to use Granny Smith apples, which have a little tartness to compliment the sweet crumble, but many other varieties, such as the sweeter Fuji or Pink Lady varieties, are suitable to use as well.
For The Crumble
- Plain flour - also known as all-purpose flour.
- Rolled oats - I've specified rolled oats rather than quick oats in this recipe as the larger oats give the crumble topping more texture.
- Brown sugar - you can use either regular light brown sugar or dark brown sugar.
- Butter - at room temperature. I recommend using real, salted or unsalted butter, rather than margarine or butter substitutes in baking recipes.
- Ground cinnamon - is a spice from the dried bark of the Cinnamomum tree which has been ground into a powder. Cinnamon is often paired with apple, and subtly enhances the flavour of these apple muffins with crumb topping.
Equipment Required
- Grater - or Thermomix (optional) - to grate the apples.
- Muffin tray and paper muffin cases - the paper cases make it easy to remove the apple crumble muffins from the tray, easier to pack in lunchboxes - and they look pretty too!
- Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.
Step By Step Instructions
Once the apples are grated, it's a simple one-bowl mix for both the base muffin batter and the oaty crumble.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Grate The Apples And Mix
Preheat the oven, and line your muffin tray with paper muffin cases.
Grate the apples, and place in a large mixing bowl.
Add the self-raising flour, vegetable oil, milk, egg and caster sugar to the grated apple.
Mix the muffin base ingredients until just combined (don't over-mix or your muffins will be tough!).
Step 2 - Fill The Muffin Cases
Divide the mixture into the paper cases, filling each case to ⅔ full.
Step 3 - Make The Crumble Topping
Place the plain flour, rolled oats, brown sugar, butter and ground cinnamon in to a clean bowl.
Mix well until the ingredients are combined and you have a dry crumbly mixture.
Tip - I find it easiest to use my fingers to rub the crumble ingredients together.
Sprinkle the crumble mix evenly over the top of the unbaked muffins.
Step 4 - Bake
Bake in the oven until golden and crunchy on top and cooked through.
Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
FAQs
No, the apple skin is really nutritious so I prefer to leave it on. Just give the apples a quick wash and pat dry before you grate them. The skin also gives the muffin filling a delicious texture.
You want to use an apple that holds together well when baked, rather than one that turns 'mushy'... I like to use Granny Smith apples as they balance the sweetness of the crumble with a slightly more tart flavour than some varieties. However these muffins are also delicious using a sweeter apple such as Royal Gala, Fuji or Pink Lady. See here for different apple varieties available in Australia.
I HIGHLY recommend using old fashioned rolled oats in this apple crumble muffin recipe. Rolled oats give the crumble it's distinctive crunchy and chewy texture, whereas quick oats are much finer and therefore do not have the texture that you want on top of these delicious muffins.
Expert Tips
- Room temperature ingredients - make sure your 'wet' ingredients, such as milk, butter and eggs, are brought to room temperature before using them for best results. This helps them to combine more evenly with other ingredients, but also allows each ingredient to 'act' as it should - butter emulsifies better, egg yolks break down easier, and room temperature ingredients allow the baking process to start straight away when placed in the oven.
- Don't over mix your base ingredients, just mix gently until combined to keep them light and fluffy.
- Use paper muffin cases - not only do they look pretty, they also make it easier to remove the muffins from the muffin tray, and pack easier into school lunch boxes.
- You can add a sprinkle of rice grains to the bottom of the muffin tin holes (this stops the paper cases from getting greasy).
- Suggested variations - include drizzling a little thin vanilla icing over the top of the crumble for a decadent look or to serve as a dessert, or add a handful of sultanas or chopped dates, or even chopped walnuts or pecans for a nutty change.
- Storing & Freezing - these apple crumble muffins don't last long in my house! They can be stored in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out). Alternatively, they can be frozen for up to 3 months - pop into a lunch box and they'll be thawed by lunchtime!
More Easy Muffin Recipes
Muffins are so versatile and there's endless varieties - both sweet and savoury. Here's a link to my Best Basic Muffin Recipe including Tips & Variations for you to explore!
Or browse my entire collection of muffin recipes here (sorry, there's far too many to list!!!)....
And while these Apple Crumble Muffins really are sooooo incredibly delicious, here's a few of my other favourite muffin recipes that I always keep on high rotation:
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Apple Crumble Muffins
Ingredients
For the muffins:
- 220 g (1 ½ cups) self-raising flour
- 115 g (½ cup) vegetable oil
- 190 g (¾ cup) milk room temperature
- 1 egg, beaten room temperature
- 165 g (¾ cup) caster sugar
- 2 small apples, grated
For the crumble:
- 75 g (½ cup) plain flour
- 110 g (1 cup) rolled oats
- 80 g (½ cup) brown sugar
- 80 g butter, chopped room temperature
- 1 tsp ground cinnamon
Instructions
Conventional Method
- Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tray with muffin cases and set aside.
- Place all of the muffin base ingredients (not the crumble ingredients) into a bowl and mix together until just combined. Don't overmix.
- Divide the mixture between the prepared muffin holes (filling to ⅔ full).
- To make the topping, mix the crumble ingredients together until combined. Sprinkle the crumble mixture evenly over the top of the muffins.
- Bake for 20 minutes or until golden on top and cooked through.
- Leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Thermomix Method
- Preheat oven to 190 degrees celsius (fan-forced). Line a 12-hole muffin tray with muffin cases and set aside.
- Place the chopped apples into the Thermomix bowl. Grate for 10 seconds on Speed 8. Scrape down the sides of the bowl.
- Add the remaining muffin base ingredients (not the crumble ingredients) into the Thermomix bowl and mix for 5 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds.
- Divide the mixture between the prepared muffin holes (filling to ⅔ full).
- To make the topping, place the crumble ingredients into a clean Thermomix bowl and press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter). Sprinkle the crumble mixture evenly over the top of the muffins.
- Bake for 20 minutes or until golden on top and cooked through.
- Leave in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- There's no need to peel the apples - the apple skin is really nutritious so I prefer to leave it on. Just give the apples a quick wash and pat dry before you grate them.
- Use old fashioned rolled oats rather than quick oats - rolled oats give the crumble it's distinctive crunchy and chewy texture, whereas quick oats are much finer and therefore not the texture that you want.
- Room temperature ingredients - make sure your 'wet' ingredients, such as milk, butter and eggs, are brought to room temperature before using them for best results.
- Don't over mix the muffin batter - just combining the ingredients gently will keep the muffins light and fluffy.
- Use paper muffin cases - not only do they look pretty, they also make it easier to remove the muffins from the muffin tray, and pack easier into school lunch boxes.
- Suggested variations - include drizzling a little thin vanilla icing over the top of the crumble for a decadent look or to serve as a dessert, or add a handful of sultanas or chopped dates, or even chopped walnuts or pecans for a nutty change.
- Storing & freezing - these apple crumble muffins can be stored in an airtight container at room temperature for up to 3 days (not in the fridge – or they’ll dry out). Alternatively, they can be frozen for up to 3 months - pop into a lunch box and they'll be thawed by lunchtime!
Lana
Moist and delicious! Thank you for sharing.