Wednesday, September 18, 2013

{In My Kitchen} Apple-Oat Muffins with Crumb Topping

Y'all. These muffins. These muffins may be the best thing I've baked in, like, a year.

The crazy thing is, I came upon this recipe by chance when I was digging through my recipe box last night for last minute supper ideas. I'm still trying to get my feet back under me from being gone for a whole week, and I haven't made it to the grocery store yet. I know you're thinking, "Muffins for supper?" But it was about the only thing I had the ingredients to make! Real life.

The good fantastic thing about it is that I discovered a Fall recipe that I will make every year for the rest of my life. Yes. They are that good. Moist, warm, cinnamon-y goodness with soft apples throughout and a crumbly topping to boot. If you're looking for ways to savor September this recipe is definitely a must. Perfect for breakfast, brunch, after-school snack, evening coffee, dessert, or yes, even for supper. ;)

Apple Oat Muffins with Crumb Topping (adapted slightly from The Pampered Chef)


  • 1 3/4 cup whole wheat flour, divided
  • 1 1/4 cup quick rolled oats, divided
  • 1 cup packed brown sugar, divided
  • 2 tbsp flaxseed (perfect way to get that flaxseed in your diet!)
  • 7 tbsp organic butter, melted, divided
  • 1 tbsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 cup chopped apple* (about 1 medium, or 2 small apples)
  • 1 cup organic whole milk
  • 1 egg, lightly beaten
Get Cookin'
  1. Preheat oven to 400 degrees. Line muffin tin with paper liners or grease with butter.
  2. For crumb topping, combine 1/4 cup each of flour, oats, flaxseed, and brown sugar in a small mixing bowl. Add 3 tbsp melted butter. Mix well and set aside.
  3. Place remaining flour, oats, and brown sugar in a large mixing bowl. Add baking powder, cinnamon, and salt. Mix well.
  4. Stir in chopped apple.* Add milk, egg, and remaining butter. Mix until dry ingredients are moistened.
  5. Divide batter among muffin tin. Sprinkle crumb topping evenly over batter, pressing down gently.
  6. Bake 18-20 minutes, or until golden brown. 
*I didn't peel my apples and the muffins turned out completely fine. Apples were soft with no chewy skin. I'm sure it will be fine if you want to peel your apples just to be sure though. I was just short on time.

As I was typing this post I realized that these muffins would also be good with added walnuts or pecans, to give them just a little extra crunch. Or some raisins for extra sweetness. If you decide to try them, let me know! I'd love to read your comments!


  1. Lol, I just want to tell you that you take the BEST pictures. Seriously.

    1. Thanks! I haven't been the best photographer in the past so I'm trying to work on it a little more. :)

    2. Thanks! I haven't been the best photographer in the past so I'm trying to work on it a little more. :)