Tested till perfect Oat and Apple Crumble-Top Muffins

Oat and Apple Crumble-Top Muffins

These are like apple pie for breakfast, only they're justifiable! Freeze a batch for a good start to any day of the week.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2007

Recipe4 out of 5 based on 37 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 muffins


  • 1 cup 1cupall-purpose flour
  • 3/4 cup 3/4cupwhole wheat flour
  • 3/4 cup 3/4cupquick-cooking rolled oats
  • 1-3/4 tsp 1-3/4tspbaking powder
  • 1 tsp 1tspcinnamon
  • 3/4 tsp 3/4tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 3/4 cup 3/4cupmilk
  • 3/4 cup 3/4cupvegetabIe oil
  • 1 1eggeggs
  • 2/3 cup 2/3cuppacked brown sugar
  • 1 tsp 1tspvanilla
  • 1 1large appleapples, peeled, cored and diced


  • 1/3 cup 1/3cuppacked brown sugar
  • 1/3 cup 1/3cupchopped pecanpecans
  • 1/4 cup 1/4cupwhole wheat flour
  • 2 tbsp 2tbspbutter, melted
  • 1 tsp 1tspcinnamon
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Topping: In bowl, stir sugar, pecans, flour, butter and cinnamon; set aside.

In large bowl, whisk all-purpose and whole wheat flours, oats, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk milk, oil, egg, sugar and vanilla; pour over dry ingredients. Sprinkle with apple; stir just to blend.

Fill paper-lined or greased muffin cups three-quarters full. Sprinkle with topping. Bake in centre of 375°F (190°C) oven for 25 minutes or until tops are firm to the touch. Let cool in pan on rack for 5 minutes. Remove to rack to let cool completely. (Make-ahead: Store in airtight container for up to 2 days or wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks.)

Nutritional Information Per muffin: about

cal 345 pro 5g total fat 19g sat. fat 3g
carb 41g fibre 3g chol 22mg sodium 204mg

% RDI:

calcium 6 iron 13 vit A 3 vit C 2
folate 13
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