Description
Delight in these moist and flavorful Apple Oatmeal Crumble Muffins, featuring a delightful blend of warm apple pie spices, fresh Granny Smith apples, and a crunchy oat streusel topping. Perfect for breakfast or a wholesome snack, these muffins combine hearty oats with sweet apples and a buttery crumble that bakes to golden perfection.
Ingredients
Streusel
- ½ cup all purpose flour
- ½ cup old fashioned rolled oats
- ¼ cup brown sugar
- ½ teaspoon apple pie spice
- ⅛ teaspoon salt
- ¼ cup unsalted butter (sliced)
Muffins
- 1¼ cup all purpose flour
- 1¼ cup old fashioned rolled oats
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1⅓ teaspoons apple pie spice
- 2 large eggs
- ½ cup buttermilk
- ⅓ cup vegetable oil
- 1¼ teaspoons vanilla bean paste
- 2 cups chopped Granny Smith apples
Instructions
- Prepare streusel: In a small bowl, whisk together flour, oats, brown sugar, apple pie spice, and salt until combined. Cut in the sliced unsalted butter using a pastry blender or fork until mixture resembles coarse crumbs. Set aside.
- Preheat oven: Set your oven to 350℉ (177℃) and spray a muffin pan with baking spray to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together flour, oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and apple pie spice until well combined.
- Combine wet ingredients: In a separate small bowl, whisk eggs, buttermilk, vegetable oil, and vanilla bean paste until smooth and incorporated.
- Mix wet and dry: Pour the wet ingredients over the dry ingredients and stir gently until just combined; be careful not to overmix to ensure muffins stay tender.
- Add apples: Fold chopped Granny Smith apples into the batter evenly.
- Fill muffin pan: Using a 3 tablespoon scoop, portion the batter into the prepared muffin pan, filling each cup evenly.
- Add streusel topping: Generously sprinkle the prepared streusel over the tops of each muffin.
- Bake: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove muffins from oven and allow to cool in the pan for about 5 minutes before transferring to a wire rack to cool completely or serve warm.
Notes
- Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
- Use Granny Smith apples for a tart contrast that complements the sweet spices.
- Vanilla bean paste can be substituted with 1 teaspoon vanilla extract if unavailable.
- To make ahead, muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- For a gluten-free version, substitute all-purpose flour with a gluten-free baking flour blend.
