Apple crumble muffins are basically a warm hug you can eat with one hand while wrangling a toddler with the other.
If you're into comfy, no-fuss bakes like my Easy Apple Cake or my Blueberry Muffins, these are going straight into high rotation too.
A Quick Look At The Recipe
✅ Recipe Name: Apple Crumble Muffins
🕒 Ready In: 30 minutes
👪 Serves: 12
🍚 Calories: 289kcal per serve
🥣 Main Ingredients: Grated apple, rolled oats, self-raising flour, cinnamon
📖 Dietary Info: Vegetarian, with easy gluten-free and dairy-free swaps
⭐ Why You'll Love It: Soft apple muffins topped with a crunchy oat crumble - it's apple crumble you can eat with your hands.
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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 are the muffins I make when the fruit bowl's gone soft and I need a quick win before school pickup.
If you're into this flavour combo, my Apple Oat Muffins and Healthy ABCD Muffins are worth a look too - and if muffins are new territory for you, my Best Basic Muffin Recipe has all the tips and tricks you'll ever need.
Jump to:
Why You're Going To Love This Recipe
- Quick and easy - ready in just 30 minutes with basic pantry staples and no fancy equipment.
- That golden oat crumble on top? Ridiculously good. Sweet, crunchy, and worth every last bit.
- Kid-approved and lunch box ready. Even the fussy eaters ask for seconds.
- Freezer-friendly, so you can double the batch now and thank yourself later.
Muffin Ingredients
Just a handful of everyday ingredients here - nothing you need to hunt down at three different shops. New to terms like "rubbing in" or "self-raising flour"? My baking terms glossary will sort you out.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Apples - no need to peel, the skin adds fibre and colour. Grate them rather than dice for the most even, moist crumb. Granny Smith gives a tart bite, or use Pink Lady, Fuji or Honeycrisp for something sweeter.
- Rolled oats - stick to old-fashioned rolled oats, not quick oats, or the crumble loses its crunch.
- Ground cinnamon gives the crumble that warm, cosy apple crumble flavour. Feeling fancy? A pinch of nutmeg alongside it deepens the spice.
Variations
- Vegan - swap the egg for a flax egg and use dairy-free milk and butter in the crumble.
- Gluten-free - use a gluten-free self-raising flour blend and gluten-free rolled oats.
- Want it extra spiced? Add a pinch of nutmeg or mixed spice to the crumble for a deeper, warmer flavour.
- Stir a handful of blueberries or raspberries through the batter along with the grated apple.
- Rather bake this in a tray than a muffin tin? My Apple Crumble Slice uses the same flavours in a traybake.
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 ingredient quantities and full detailed method.
- Step 1: Mix the batter. Place all of the muffin ingredients (not the crumble) into a bowl and mix until just combined. Don't overmix.
- Step 2: Fill the cases. Divide the mixture between the muffin cases, filling each ⅔ full.
- Step 3: Make the crumble. Mix the flour, oats, sugar, butter and cinnamon together until crumbly. Sprinkle evenly over the muffins, pressing it gently into the batter so it holds on while baking.
- Step 4: Bake. Bake for 20 minutes or until golden and cooked through. Cool in the tin for 5 minutes before transferring to a wire rack.
Recipe Tips
- Storage - keep in an airtight container at room temperature for up to 3 days.
- Freezing - freeze in an airtight container or bag for up to 3 months. Pack them frozen straight into lunch boxes; they'll thaw out by recess.
- Want that bakery-style domed top? Mound the crumble a little higher in the centre of each muffin and press it gently into the batter so it doesn't scatter everywhere the first bite.
- Don't overmix the batter. Stir until just combined - a few lumps are fine and actually a good sign.
- Test with a skewer in the centre of a muffin. If it comes out clean (or with just a few moist crumbs), they're ready.
Apple Crumble Muffins FAQs
Granny Smiths give a nice tart bite, but Pink Lady, Fuji or Jonathan will make a sweeter muffin. Either way, don't bother peeling them - the skin adds fibre, colour and saves you a job.
Nine times out of ten, it's overmixing. Once the wet and dry ingredients come together, stop stirring. A slightly lumpy batter makes a lighter muffin than a smooth one.
Yes - swap the self-raising flour for a good-quality gluten-free blend and use gluten-free rolled oats in the crumble. Same method, same result.
Absolutely, for up to 3 months in an airtight container or freezer bag.
Usually because the muffins were stored before they'd cooled completely, or the topping wasn't pressed in before baking. Let them cool fully on a wire rack first, and press the crumble gently into the batter before it goes in the oven - it holds on much better that way.
More Muffin Recipes You'll Love
Fill up those school lunch boxes with a few more family favourites.
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.
Jade says
These are so incredibly soft and fluffy!! Not a heap of apple flavour, just a touch. But the divine fluffy texture makes up for that. They were fresh in a container at room temp for a good 3 days! Coming back to the recipe to make it for a fourth time now....
Ros says
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.
Lucy says
Thank you so much!!!
Sandy says
These are super delicious! Thanks for sharing.
Philippa says
I have used this recipe a couple of times now, super easy and delicious, thank you
Lucy says
I'm so glad you like them!
Lana says
Moist and delicious! Thank you for sharing.