Apple Crumble Muffins


Did someone say “sweater weather/apple picking?” 

Yields 12 muffins 


When I think of fall in Montreal, I think cozy clothes, changing leaves and the annual apple picking pilgrimage. This means everyone has MASSIVE bags of apples lying around (like why do they let us pick so damn many?). Many think that there is only so much you can do with apples…wrong! There are so many recipes and these apple crumble muffins are by far one of my go-to’s. They are easy to whip up and surprisingly have no butter in them, which gives the muffin their addictive fluffy interior.The spicy soft center and crunchy streusel topping is a match made in apple heaven. 


Pro Tips

  • When making the streusel topping, using your fingers, rub the mixture between your hands until you’ve formed a sand-like consistency. This should take a minute or two of rubbing your hands together. 
  • When topping the muffins with the streusel mixture, sprinkle an even and thin layer to allow for the muffins to rise and become super fluffy. If the layer of streusel is too thick, the muffins will not rise and will become too dense.  




  • ½ cup flour
  • ¼ cup packed brown sugar
  • ¼ cup rolled oats
  • 4 tbl of room temperature salted butter 


  • 2 cups apples (about 2 large apples or 3 small-ish ones)
  • ½ cup vegetable oil
  • 1 egg
  • 1 tsp vanilla
  • 1 cup whole milk 
  • 1 cup sugar
  • 2 cups flour 
  • 2 tsp baking powder
  • 1 tsp salt



  1. Preheat oven to 375 ℉ and line muffin tins with cupcake/muffin liners. 
  2. Prep your mise! Measure out all your ingredients.
  3. In a medium size bowl, combine the streusel ingredients. With your hands,  rub ingredients together until it has a sandy consistency. Set aside. 
  4. In a measuring cup, combine oil, egg, vanilla and milk (for easy pouring) and mix with a fork until combined. 
  5. In a medium sized bowl, mix the dry ingredients, flour, salt, baking soda, cinnamon, nutmeg and cloves. 
  6. Create a well in the dry ingredients and slowly incorporate the wet ingredients. Do not overmix (meaning, combine the dry and wet until it has just about come together. If you overmix you will get a dense a*s muffin.) 
  7. Shred the apples into the batter and mix until combined. 
  8. Pour mixture into prepared muffin cups.  Top the muffin batter with a thin layer of streusel. Bake for 18 minutes. Do not open the oven…resist the temptation! If you open the oven it can deflate the rising of the muffins..which makes for flat sad muffins. 

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