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Apple Cinnamon Oat Muffins with Coconut Crumble

Prep Time:

25 minutes

Bake Time:

20 minutes

Total Time:

1 hour


12 muffins




For the muffins:

  • 1¾ cups all-purpose flour

  • ¾ cup quick cooking oats

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon salt

  • ½ cup unsalted butter, room temperature

  • ½ cup packed dark brown sugar

  • ¼ cup granulated sugar

  • 2 large eggs, at room temperature

  • ½ cup Greek yogurt, room temperature

  • 2 teaspoons pure vanilla extract

  • ¼ cup whole milk, room temperature

  • 1½ cups peeled & chopped apples, Granny Smith

For the crumble topping:

  • ⅓ cup packed dark brown sugar

  • 1 tablespoon granulated sugar

  • 1 teaspoon ground cinnamon

  • ¼ cup unsalted butter, melted

  • ⅔ cup all-purpose flour

  • ¼ cup dried coconut flakes, chopped

Tools Needed

Stand Mixer

Muffin Pan

Cookie Scoop

Cake Tester

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Adapted from Sally's Baking Addiction

  1. Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners. 

  2. Make the crumb topping: Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour and coconut using a fork. Keep the mixture as large crumbles. Set topping aside.

  3. Make the muffins: Whisk the flour, oats, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.

  4. Using a stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy. Scrape down the sides and bottom of the bowl as needed. 

  5. Add the eggs, yogurt, and vanilla extract. Beat on medium-high speed until the mixture is combined and mostly creamy. Scrape down the sides and bottom of the bowl as needed. 

  6. With the mixer running on low speed, add the dry ingredients and milk into the mixing bowl and beat until well combined. Fold in the apples.

  7. Spoon the batter evenly into each cupcake liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.

  8. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean. 

  9. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.


Dessert, Breakfast

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