Delicious apple muffins with chunks of apple and a streusel topping of brown sugar and oats. These lightly sweet muffins are perfect to enjoy any time of day!
I always enjoy an apple muffin, but they are especially lovely in Fall. These apple crisp muffins have lots of diced apple in a vanilla-flavoured muffin and are topped with a brown sugar and rolled oat topping. A couple of thin slices of apple are the crowning glory on these delicious muffins.
Ingredients and substitutions
A few notes about the key ingredients …
Apples – You can use any apple you like, but I recommend a red-skinned, medium-sweet apple variety. These muffins are lightly sweet, so a bit of sweetness in the apples is nice.
Rolled oats – these are the large-flake, old-fashioned rolled oats. In a pinch, you could substitute quick oats, though not instant oats.
How to make apple crisp muffins
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the recipe card below when making the recipe.
- Start by mixing together the crisp topping. Pop it into the fridge while you continue making the muffins.
- Prepare the apples first by cutting some of the apple into thin slices that will be used for topping the muffins before baking.
- Dice the remaining apple and set aside.
- Mix together the butter, sugar, eggs and vanilla.
- Add the flour mixture to the batter and mix just until combined.
- Fold the diced apples into the batter.
- Scoop the batter into 10 muffin cups.
- Sprinkle the crisp topping over the muffins.
- Top each muffin with two slices of apple before baking.
Recipe tips!
- Be sure to slice the apples for the top of the muffins very thin, so they cook nicely and don’t weigh down the muffins as they bake.
- These muffins freeze beautifully. Wrap well and freeze for up to 3 months.
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Get the Recipe: Apple Crisp Muffins
Ingredients
For the crisp topping:
- 1/2 cup all-purpose flour, spooned and levelled
- 3 Tablespoons brown sugar
- Pinch cinnamon
- 2 Tablespoons large-flake rolled oats
- 4 Tablespoons butter, melted
For the batter:
- 2 medium apples
- 1/2 cup butter, at room temperature
- 1/2 cup white granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, spooned and levelled
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup milk
Instructions
For the crisp topping:
- Melt the butter for the topping and let it cool down for a few minutes. Meanwhile, stir the flour, sugar, cinnamon and oats together in a small bowl. Add the melted butter and mix with a fork until the dry ingredients are moistened by the butter. Place in the fridge until needed.
For the muffins:
- Preheat the oven to 350°F (non-convection/not fan-assisted). Line 10 muffin cups with paper liners and set aside. Peel, quarter, and core the apples. Cut some of the apple quarters into 24 very thin slices for topping the muffins, then cut the remaining apple into a small dice. Cover with plastic wrap and set aside.
- Add the butter and the white and brown sugars to a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy, about 2 minutes. Add the eggs one at a time, mix well between additions. Add the vanilla extract and mix in.
- In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. With the mixer on low speed, add the flour mixture to the batter in 3 additions, alternating with the milk, mixing until just combined. Do not overmix.
- Add the diced apples to the batter and fold in by hand. Scoop or spoon the batter into the prepared muffin cups. Sprinkle the crisp topping over the muffins (you may not need quite all of it), then add two apple slices on top of each muffin, pressing them into the muffins slightly.
- Bake for 25-30 minutes until the crisp topping is golden and a tested inserted into the centre of the muffin comes out clean. Allow the muffins to sit in the pan for a few minutes, then remove them to a cooling rack to cool completely. Dust with some icing/confectioners’ sugar before serving if you like.
- Store muffins in an airtight container for up to 3 days or freeze for up to 3 months.
Notes
More apple recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
