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