Oat and Apple Crumble-Top Muffins Oat and Apple Crumble-Top Muffins

Author: Canadian Living

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

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2007




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 facts Per muffin: about

  • Sodium 204 mg
  • Protein 5 g
  • Calories 345.0
  • Total fat 19 g
  • Cholesterol 22 mg
  • Saturated fat 3 g
  • Total carbohydrate 41 g


  • Iron 13.0
  • Folate 13.0
  • Calcium 6.0
  • Vitamin A 3.0
  • Vitamin C 2.0
Share X

Oat and Apple Crumble-Top Muffins