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+ servings
apple crisp muffins on wire rack

Apple Oatmeal Crisp Muffins

Apple Oatmeal Crisp Muffins are tender, whole grain apple crisp muffins studded with chunks of apple and topped with an oat streusel!

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For the muffins:

  • 1 1/4 cups whole wheat white flour
  • 1/2 cup Bob's Red Mill Old Fashioned Rolled Oats
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup light brown sugar packed
  • 1/3 cup canola oil
  • 2 large eggs room temperature
  • 1/2 cup plain Greek yogurt
  • 1/4 cup milk your favorite
  • 1 medium Granny Smith apple peeled, cored, and chopped into 1/2" chunks

For the Streusel:

  • 1/2 cup Bob's Red Mill Old Fashioned Rolled Oats
  • 1/4 cup white whole wheat flour
  • 1/4 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter cut into small cubes

For the Glaze:

  • 1/4 cup powdered sugar
  • 1-2 teaspoons skim milk


Prepare the muffins:

  • Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners or spray the cavities with cooking spray. Set aside.
  • In a medium bowl, whisk together the flour, oats, baking powder, cinnamon, baking soda, and salt.
  • In a large bowl, vigorously whisk the sugar, oil, and eggs until frothy, about 30 seconds. Whisk in the Greek yogurt and milk until incorporated.
  • Add the dry ingredients to the wet ingredients, stirring just until combined, then fold in the apple chunks. Divide the batter evenly between each of the 12 muffin cups.

Prepare the streusel:

  • Place the flour, oats, sugar, and cinnamon in a small bowl and whisk to combine. Add the cold butter chunks and incorporate into the dry mixture using your fingers, a pastry blender, or two forks until the the mixture resembles pea-sized crumbles. Top the batter with the streusel -- you may not need all of it.
  • Bake on the middle rack of the oven for 18-20 minutes or until the tops of the muffins spring back when pressed gently, or a toothpick inserted into the center comes out with moist crumbs. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely.

Prepare the glaze (optional):

  • Place the powdered sugar in a small bowl. Add 1 teaspoon of milk and stir. Add another 1-2 teaspoons of milk depending on the desired consistency. Spoon a bit of glaze over each muffin and allow to set at room temperature.
  • Serve and enjoy!


  • Store muffins in an airtight container at room temperature for up to 5 days.
  • If you have leftover streusel, store it in an airtight container in the fridge for your next back of muffins, quick bread, or individual sized apple crisps.
  • Omit the glaze for a muffin that's lower in sugar.


Serving: 1muffin, Calories: 264kcal, Carbohydrates: 39g, Protein: 5g, Fat: 11g, Saturated Fat: 3g, Cholesterol: 39mg, Sodium: 172mg, Potassium: 109mg, Fiber: 3g, Sugar: 22g, Vitamin A: 149IU, Vitamin C: 1mg, Calcium: 83mg, Iron: 1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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