Nothing screams fall like these fluffy, moist apple crumble muffins. Tangy aPPle bites with a Crispy oat crumble – the perfect BACK-TO-SCHOOL recipe. Gluten-free. Dairy-free.
I’m one of those people who already starts thinking about apple picking, cozy sweaters, and pumpkin spice lattes in August.
Without a doubt, I love fall for all the apple and cinnamon-inspired desserts.
Late July through early November is when apples are fresh, ripe, and taste the most delicious.
Nothing makes me feel nice and cozy like these muffins and a cup of tea, cuddled up on the couch with Biscuit.
Not to mention, these muffins are made with wholesome ingredients and lots of protein to keep you fuller for longer. Evidently, if you want to start the day with lots of energy, this recipe is for you.
Are Apple Crumble Muffins healthy?
Undeniably, these Apple Crumble Muffins are a great source of feel-good nutrients.
By comparison, they’ve got more fiber, healthy fats, and proteins as compared to regular muffins.
Chiefly, these are my favorite ingredients:
Apples – a great source of vitamin C and are super filling with high fiber and water content. They’ve been shown to support heart health and lower the risk of diabetes.
Learn more about the benefits of apples here.
Cinnamon– most people are unaware, but cinnamon is full of antioxidants that provide anti-inflammatory properties. It’s even been shown to lower blood sugar. For me, I find that it really helps curve my sweet tooth.
Learn more about the benefits of cinnamon here.
Almond Butter and Almond Flour – almonds are full of monosaturated fats and omega-3 fatty acids. In turn, this is linked to increased levels of the good kind of cholesterol and can lower the risk of heart disease.
Learn more about the health benefits of almond butter here.
Oats are one of the healthiest grain options – they’re a great balance of carbs and fiber. They’re even higher in proteins and fats than most grains.
Learn more about the health benefits of oats here.
What are the best apples to use in muffins?
Overall, I love granny smith or/and honey crisp! Particularly, the sweet and tart kind is the best to balance the overall nutty flavors in the muffins.
In addition, the most important factor is that the apples are crisp – this allows them to keep their composure in the oven when baking.
Any fresh apples you get from apple picking would taste amazing!
Other popular options are Jonagold, Braeburn, Mutsu, and Winesap.
If you’re interested in learning more about how each type of apple bakes, I read this interesting article from Bon Apetit the other day. Check it out if you feel like experimenting!
How do you make muffins moist? Why are my muffins dry?
Chiefly, the biggest complaint in muffin baking is dry texture. Generally, this can be prevented by keeping the following in mind:
Separate wet and dry ingredients – evidently, when you combine everything in one bowl, you are more than likely to overwork your batter. As a result, it makes the glutens in your flour tough and dense.
Paper liners – particularly, paper liners are a great way to preserve muffin moisture and keep them fresher for longer.
Transfer to a cooling rack – Lastly, after cooking, it is usually a good idea to let them cool down in the pan for a few minutes and then transfer them to a cooling rack. Unfortunately, leaving them in the muffin pan for too long can make them soggy.
With this in mind, your Apple Crumble Muffins are more likely to be soft, moist, and delicious!
Ingredients for Apple Crumble Muffins
Without a doubt, these Apple Crumble Muffins are filled with lots of wholesome ingredients:
Apple sauce, unsweetened
Almond butter, smooth
Maple syrup or honey
Almond flour, packed
Apple, chopped small
oat crumble topping:
Rolled oats, gluten free
Oat flour **
Apple pie spice
The crumble is not too sweet and provides the perfect texture to the apple muffins.
How to make Apple Crumble Muffins
Firstly, begin by preheating the oven to 350F.
Then, wash, core and chop the apple into small pieces – it should be roughly one heaping cup.
Thereafter, in a small bowl, mix the oats, oat flour, coconut oil, maple syrup, apple pie spice, and apple for your oat crumble.
Then, leave it in the fridge while making the apple muffins.
Afterwards, mix the almond flour, oat flour, baking soda, and apple pie spice in a separate bowl until there are no clumps left.
Following, whisk together the eggs, apple sauce, butter, maple syrup or honey, and apple cider vinegar in a separate bowl.
Next, gently combine the wet and dry ingredients. However, be careful not to overmix – this will result in tough muffins.
Afterwards, fold in 3/4 of the apple pieces into the batter.
Finally, scoop the batter in a lined or greased muffin pan and add the oat crumble on top.
In general, you’ll want to bake these muffins on 350F for 16 – 18 minutes on or until a toothpick comes out clean after inserting in the middle.
Let them cool and enjoy.
Questions and Tips When Making Apple Crumble Muffins
How do I make the muffins fluffy?
In general, one of my biggest tips is making sure the oven is at the right temperature. I like to use an oven thermometer and have noticed that it typically does not reach the set temperature until 10 minutes after the “beep.”
Should I peel the apples?
Certainly, you can peel the apples if you so desire. However, the skin gets soft enough on its own.
Should I dry the apples?
Conversely, you can save some time squeezing the apples in a cheese cloth – it keeps the muffins moist and soft.
Where can I get apple pie spice?
Currently, most stores sell an apple pie or pumpkin pie spice variation. However, you can make your own apple pie spice. Undoubtedly, I’m obsessed with customizing the spices – it’s a fall favorite essential.
How to keep apple crumble from getting soggy?
The coconut oil in the apple crumble is what encourages the crumble to be nice and crispy. Also, it is important not to overmix the crumble – you want to have some chunky pieces.
How to Serve Apple Crumble Muffins
Evidently, these Apple Crumble Muffins taste amazing as is!
In the event that you’re feeling extra pumpkin spice and everything nice, you can pair them with my Apple Crisp Macchiato – it’s my Starbucks copycat version, but much cheaper and healthier for you.
Also, it would taste great with jam, butter, or even my instant pot apple butter.
Regardless of the pairing, these muffins are sure to leave you and any of your guests wanting more.
How to Store Apple Crumble Muffins
In general, these Apple Crumble Muffins store very well covered on the kitchen counter for 2 days. Though, they usually don’t last that long before Olly and Tom devour them.
However, if you need to, you can keep them in an airtight container in the fridge for 5 days
Certainly, you can also freeze them!
In truth, they make the perfect meal prep and on-the-go recipe. Especially, if you are looking for new snacks for the back-to-school season.
OTHER DELICIOUS MUFFIN RECIPES:
What’s your favorite type of muffin? Leave a comment below.
Apple Crumble Muffins
Apple Muffin Batter:
- 2 egg room temperature
- 1/2 cup apple sauce unsweetened
- 1/3 cup almond butter smooth
- 1/2 cup maple syrup or honey
- 2 teaspoons apple cider vinegar
- 1 1/2 cup almond flour packed, 180g
- 1/2 cup oat flour*
- 1 tsp baking soda
- 1 tbsp apple pie spice
- 1/4 teaspoon salt
- 1 large apple chopped small divided, ¾ of it for the muffin
Oat Crumble Topping:
- 3/4 cup gluten-free rolled oats
- 1/4 cup oat flour*
- 2 tablespoons coconut oil
- 3 tablespoons maple syrup/honey
- 1/2 tsp apple pie spice
- 1/4 cup chopped apples
- 1. Preheat the oven to 350F.
- 2. Wash, core, and chop the apple into small pieces.
- 3. In a small bowl mix your crumble ingredients. Leave the crumble in the fridge while making the apple muffins.
- 4. In a separate bowl, mix the apple muffin dry ingredients till there are no clumps.
- 5. In another bowl whisk together the wet ingredients.
- 6. Gently combine the wet and dry ingredients. Don’t overmix!
- 7. Fold in 3/4 of the apple pieces into the batter.
- 8. Scoop the batter in a lined or greased muffin pan and add the oat crumble on top. Fill the batter close to the top.
- 9. Bake on 350F for 16 – 18 minutes on or until a toothpick comes out clean after inserting in the middle.
- 10. Let them cool and enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
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