Apple Crumble Muffins
A big bite of apple crumble delivered in a small package. Loaded with chopped apples, cinnamon, and oat crumble, these muffins are a great snack for at home or on-the-go!
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Now I know some people are not fans of muffins because they find them dry and boring (cough, my husband, cough cough). But have you ever tried adding fruit, like apples or bananas? Cause that’s a game changer! Apples add moisture and a little sweetness to these muffins, and paired with some cinnamon and oat topping, they’re anything less than boring!
I’m also a sucker for anything with a little crunch and texture, so adding the oat crumble topping is, in my mind, an absolute necessity. Trust me!
Gathering the Ingredients
The Apples - I know many say the best apples for baking are tart apples, like Granny Smith, but honestly I just use whatever is in my house at the time. I’m all about not going back to the grocery store if I don’t have to! This recipe I used Fuji apples, and they worked great!
The Oats - I prefer using quick cooking oats over large flake oats, because I think they hold in the crumble mixture a bit better. If you’re looking for a great oats brand, check out Stoked Oats - use my discount code CAMPKITCHEN10 for 10% off when purchasing through their website!
The Rest - nothing too surprising here, just your standard flour, sugar, oil, eggs, etc.
Putting it all together
Start by mixing together all the dry ingredients in a large bowl.
Measure out all the wet ingredients, except the apples and nuts, into a separate bowl. Mix well and add to the dry ingredients. Stir together until just combined, don’t over mix otherwise the muffins will turn out dense.
Chop up the apple into small cubes and add to the muffin batter along with the chopped nuts. Fold gently together until incorporated.
Spoon into lined muffin tins until about 3/4 full.
In a small mixing bowl, mix together the crumble topping ingredients using a pastry cutter, two forks, or your hands until you get a sandy looking mixture (i.e. the butter is incorporated into the dry ingredients).
Bake at 350F for 20 minutes until golden and a toothpick comes out clean when inserted.
You can store these in a sealed container at room temperature for 3-5 days or in the freezer for up to 3 months. A really great on-the-go snack!
More snacks to try
Apple Crumble Muffins
Ingredients
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp salt
- 1/4 cup canola oil
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup milk of choice
- 2 tsp vanilla
- 1 cup chopped apples (approx. 1 large apple)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup flour
- 1/4 cup quick oats
- 1/4 cup cold butter, cubed
Instructions
- Preheat oven to 350F. Line muffin tins with muffin tin liners or grease with oil/butter.
- In a large mixing bowl, add flour, baking powder, salt and cinnamon. Mix together well.
- In a separate bowl, add the remaining ingredients, except the chopped apples and nuts. Mix together and then pour into dry ingredients. Gently stir together until just combined. Do not over mix.
- Chop up apples and add to batter along with chopped nuts. Fold together until incorporated. Spoon batter into muffin tins to about 3/4 full.
- In a small bowl, mix together the crumble topping ingredients using a pastry cutter, two forks, or your hands, until you get a sandy looking mixture (i.e. all the butter is incorporated into the dry ingredients).
- Sprinkle crumble topping on top of muffin batter. Bake for 20-22 minutes until golden brown and a toothpick comes out clean when inserted. Allow to cool on a wire rack.
- Store in sealed container for 3-5 days at room temperature, or freeze up to 3 months.
