Apple Crumble Muffins

Makes 12



Prep Time


Cook Time

Bursting with flavour and with the bonus of a crunchy crumble topping, these make for a very nice morning tea.


  • 115g butter – softened
  • ½ cup brown sugar
  • ¼ cup sugar
  • 2 eggs
  • ¼ cup greek yoghurt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk

Crumble Topping

  • ⅓ cup oats
  • ⅓ cup flour
  • ⅓ cup brown sugar
  • A pinch of salt
  • 60g butter – diced

Cinnamon Apples

  • 380g can diced apples – drained
  • 2 tablespoons sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons flour


  • Preheat oven to 200°C (180°C fan bake).
  • Grease a 12-count muffin tray.
  • To make the Crumble Topping, combine the oats, flour, sugar and salt in a bowl.
  • Add the butter and use your fingertips to rub it into the dry ingredients. Set aside.
  • To make the batter, cream the butter and sugars until light and fluffy.
  • Beat in the eggs one at a time.
  • Gently mix in the yoghurt and vanilla.
  • Sift in the flour, baking powder and salt. Fold into the batter alternately with the milk.
  • To prepare the Cinnamon Apples, combine the apples, sugar and cinnamon in a small bowl. Add the flour and toss to coat (this stops them sinking to the bottom of the muffins).
  • Gently fold the apples into the batter.
  • Divide the mixture evenly between the 12 muffin cups.
  • Divide the crumble over the top.
  • Cook for 20 minutes or until the muffin tops spring back when pressed.
  • Leave to cool in the tray for 5 minutes before removing.