There's just something about apple crumble muffins that makes them feel like a hug in snack form. Soft and moist with juicy grated apple, topped with a golden oat crumble that's sweet, crunchy and oh-so satisfying-these muffins are the kind of treat you'll want in your pantry at all times. Perfect for lunch boxes, after-school snacks, or served warm with a scoop of ice cream for dessert.
If you love classic comfort bakes like my Easy Apple Cake or Jam Drops, then you'll absolutely adore these easy apple crumble muffins with oats.
I made these apple crumble muffins for the first time yesterday and they are absolutely delicious! The mix is moist therefore the muffins are fluffy and light. The crumble topping adds that extra flavour zing of deliciousness! Thanks so much for sharing your recipes.
- Ros
These apple muffins are simple, budget-friendly and guaranteed to disappear fast (especially if you've got hungry kids hovering around the kitchen!). The combination of soft sponge, tart bursts of grated apple and the signature crunchy crumble topping makes them a real family favourite.
Unlike the giant Costco apple crumble muffins or fancy bakery versions, these are everyday muffins that anyone can make. You don't need special equipment, just a bowl and a spoon-or your Thermomix if that's your style.
This recipe is based on the same no-fuss, one-bowl approach I use in so many of my most popular bakes (like my Blueberry Muffins and Banana Bread), with the added bonus of that irresistible oat topping.
Jump to:
Why You're Going To Love This Recipe
- Quick & easy - ready in just 30 minutes with basic pantry staples.
- Perfect texture - moist muffins topped with crunchy, chewy oat crumble.
- Kid-approved - ideal for school lunch boxes or after-school snacks. A favourite with the whol family!
- Freezer-friendly - bake a double batch and freeze for up to 3 months.
- Versatile - make them gluten-free, add nuts, or drizzle with icing for dessert.
Muffin Ingredients
You only need a handful of simple ingredients to make these easy apple streusel muffins:
- Cinnamon - brings that warm, cosy apple crumble flavour we all love.
- Apples - no need to peel; the skin adds nutrients and texture. Use Granny Smith apples for tartness, or sweeter apples like Pink Lady, Honeycrisp or Fuji if you prefer.
- Rolled oats - make sure you use old-fashioned oats (not quick oats) to get that crunchy crumble texture.
- Vegetable oil - keeps the muffins soft and moist, plus saves you creaming butter and sugar.
Variations
Here are a few fun twists you can try with this recipe:
- Vegan Apple Crumble Muffins - replace the egg with a flax egg and use dairy-free milk and butter.
- Gluten-Free Apple Crumble Muffins - swap self-raising flour for a gluten-free blend and use GF oats.
- Nutty Apple Muffins - add a handful of chopped walnuts or pecans to the crumble topping for extra crunch.
- Apple & Berry Crumble Muffins - stir through a handful of blueberries, raspberries or blackberries with the grated apple.
How To Make Apple Crumble Muffins
These apple crumble muffins with oats are so simple-just mix, top, and bake.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: In a large bowl, mix together all the muffin ingredients (except the crumble) until just combined. Don't overmix.
- Step 2: Spoon into muffin cases, filling ⅔ full.
- Step 3: For the crumb: mix flour, oats, sugar, butter, and cinnamon until crumbly. Sprinkle evenly over muffins.
- Step 4: Bake 20 minutes or until golden and cooked through. Cool in tin for 5 minutes before transferring to a wire rack.
Top Tip
Don't overmix the muffin batter-this keeps your muffins soft and fluffy instead of dense and heavy.
Recipe Tips
- Apple skin on - grate with skin for added fibre and colour.
- Room temperature ingredients - helps the batter mix evenly.
- Muffin height - fill cases ⅔ full and bake at a high temp (190°C) to get a nice rise.
- Testing for doneness - insert a skewer or toothpick into the center of a muffin; if it comes out clean (or with just a few moist crumbs), they're ready. If there's wet batter, pop them back in for a couple more minutes.
- Storage - keep in an airtight container at room temp for 3 days.
- Freezer friendly - freeze in an airtight bag/container for up to 3 months.
- Lunch box friendly - pack frozen into lunch boxes; they'll thaw by recess.
- Optional drizzle - add a thin vanilla icing drizzle if serving as dessert.
- Crumble texture - always use rolled oats, not quick oats, for best results.
Apple Crumble Muffins FAQs
Granny Smiths for tartness, or Pink Lady, Fuji, or Jonathon for a sweeter muffin.
Usually from overmixing the batter-just stir until combined.
Yes! Use a GF self-raising flour and gluten-free oats for the crumble.
Absolutely. Freeze for up to 3 months and thaw at room temp (or pop straight into lunch boxes).
Yes! Try blueberries, raspberries, walnuts, or pecans for a tasty variation.
More Easy Muffin Recipes
Fill up those school lunch boxes with more easy muffins!
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
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 teaspoon 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
- Apple skin on - grate with skin for added fibre and colour.
- Don't overmix the muffin batter-this keeps your muffins soft and fluffy instead of dense and heavy.
- Room temperature ingredients - helps the batter mix evenly.
- Muffin height - fill cases ⅔ full and bake at a high temp (190°C) to get a nice rise.
- Storage - keep in an airtight container at room temp for 3 days.
- Freezer friendly - freeze in an airtight bag/container for up to 3 months.
- Lunch box friendly - pack frozen into lunch boxes; they'll thaw by recess.
- Optional drizzle - add a thin vanilla icing drizzle if serving as dessert.
- Crumble texture - always use rolled oats, not quick oats, for best results.
Karine Yong says
Hi Lucy,
Hello from way Down Under! Just wondering do I have to peel the apples?
Grated apple . Can I just roughly chop the apple? I'm hungry already
Karine
Lucy says
Hi Karine, no you could leave the skin on if you like! Grating the apple gives the entire muffin a beautiful sweet and moist flavour. You'll still get a yummy flavour with chunks of apple but the texture wont be as good!
Karine says
Thank you. I will definitely give this another go.
Lucy says
Good luck! xx
Nicole says
Delish! Thanks for sharing!
Janne says
Beautiful muffin mixture, I found that most of the crumble fell off the muffins and very messy to eat. Will try more butter in the topping next time to hold it all together
Megan says
These are to die for. I used pink lady apples (on the larger side) and had no brown sugar for the crumble so just used normal sugar. They turned out amazing - will make these again and again!
Lucy Mathieson says
Yippeee!!! Thank you so much for your lovely comment!
Jan says
They look delicious!
How much flour in cups instead of Grams?
Lucy Mathieson says
Hi Jan, for the muffins you'll need 1 and a half cups of self-raising flour. For the crumble, you'll need 1/2 cup plain flour. xx