Buttery Apple Rhubarb Crumble Muffins

If you ask me, muffins are the best way to use up spring produce.

These apple rhubarb crumble muffins take two classic fruits and bake them into a breakfast treat that feels like dessert. Tart rhubarb and sweet apple chunks get folded into a tender, cinnamon-spiced batter made with sour cream.

The whole thing is topped with a buttery oat crumble that gets golden and crispy in the oven. Each bite gives you soft muffin, juicy fruit, and that satisfying crunch on top.

They’re perfect for weekend brunch or an afternoon snack with coffee.

What Kind of Apples Should I Use?

For these muffins, you’ll want to pick an apple that holds its shape when baked and won’t turn to mush. Granny Smith apples are a solid choice because they’re tart and firm, which balances nicely with the sweet crumble topping. Honeycrisp or Fuji apples also work well if you prefer something a bit sweeter. Whatever apple you choose, make sure to dice it into small, even pieces so it distributes throughout the muffins and bakes evenly. And there’s no need to peel them – leaving the skin on adds extra texture and nutrients!

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Sour cream: You can swap sour cream with Greek yogurt in equal amounts for a similar tangy flavor and moist texture. Regular plain yogurt works too, though the muffins might be slightly less rich.
• Coconut oil: If you’re not a fan of coconut oil or don’t have any, use melted butter, vegetable oil, or canola oil instead. The flavor will be slightly different, but the texture will still turn out great.
• Rhubarb: Fresh rhubarb is best here, but frozen works in a pinch – just thaw it first and drain any excess liquid. You could also replace some of the rhubarb with extra apple or add strawberries for a different fruit combo.
• Apple: Any baking apple works well – Granny Smith, Honeycrisp, or Gala are all good choices. Pears would also be a nice substitute if you want to switch things up.
• Oats: Both old-fashioned and quick oats work fine in this recipe. Just avoid instant oats as they’ll get too mushy.

Watch Out for These Mistakes While Baking

The biggest mistake people make with these muffins is skipping the 30-minute chill time in the fridge, which actually helps the muffins rise higher and keeps the crumble topping from sinking into the batter during baking.

Another common error is overmixing the batter once you add the dry ingredients to the wet – stir just until combined, even if you see a few lumps, because overmixing leads to tough, dense muffins instead of light and fluffy ones.

Make sure to cut your rhubarb and apple into small, uniform pieces (about 1/4 to 1/2 inch) so they distribute evenly and don’t weigh down the batter, and if your rhubarb is particularly juicy, pat it dry with a paper towel before folding it in.

Finally, resist the urge to open the oven door during the first 15 minutes of baking, as the temperature drop can cause your muffins to collapse in the center.

What to Serve With Apple Rhubarb Crumble Muffins?

These muffins are perfect for breakfast or brunch alongside a hot cup of coffee or tea. I love serving them warm with a pat of butter that melts right into all those crumbly bits on top. They also make a great afternoon snack with a glass of cold milk or some vanilla yogurt on the side. If you’re putting together a brunch spread, pair them with scrambled eggs, crispy bacon, and fresh fruit for a complete meal that everyone will love.

Storage Instructions

Store: Keep your muffins in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. The crumble topping stays nice and crunchy when stored properly, and the muffins actually taste even better the next day once the flavors have had time to meld together.

Freeze: These muffins are perfect for freezing! Just let them cool completely, then wrap each one individually in plastic wrap and store in a freezer bag for up to 3 months. It’s great to have a stash ready for busy mornings or unexpected guests.

Thaw: Pull a muffin out of the freezer the night before and let it thaw on the counter, or microwave it for about 30 seconds if you’re in a hurry. You can also warm them in a 300°F oven for about 10 minutes to bring back that fresh-baked taste and crispy crumble top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 32-36 g
• Fat: 90-100 g
• Carbohydrates: 400-430 g

Ingredients

For the muffins:

• 1 3/4 cups flour (I always use King Arthur all-purpose flour)
• 3/4 cup oats
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 1/8 cup sugar
• 3/4 cup sour cream (I prefer Daisy for a richer, creamy batter)
• 1/2 cup coconut oil (melted and cooled to room temperature)
• 2 eggs (room temperature, about 70°F)
• 1 tsp vanilla
• 1 apple (peeled and diced into 1/4-inch pieces)
• 2 cups rhubarb (sliced into 1/2-inch thick pieces)

For the topping:

• 1/4 cup oats
• 1 tbsp flour
• 2 tbsp brown sugar
• 3 tbsp butter (cold and cubed for a better crumble texture)
• 1/2 tsp cinnamon

Step 1: Prepare the Crumble Topping

• 1/4 cup oats
• 1 tbsp flour
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 3 tbsp butter

In a small bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg.

Add the cold cubed butter and use your fingertips to work it into the dry mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible.

This texture is crucial for creating that satisfying crumbly topping when baked.

Set aside while you prepare the batter.

Step 2: Mix the Dry Ingredients

• 1 3/4 cups flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 3/4 cup oats

In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.

Add the 3/4 cup oats and stir to combine.

Whisking the leavening agent with the flour ensures even distribution throughout the batter, which gives you consistent rise in each muffin.

Step 3: Combine the Wet Ingredients

• 3/4 cup sour cream
• 1 1/8 cup sugar
• 1/2 cup coconut oil
• 2 eggs
• 1 tsp vanilla

In a separate bowl, whisk together the sour cream, sugar, melted and cooled coconut oil, eggs, and vanilla until smooth and well combined.

Make sure the coconut oil has cooled to room temperature to prevent cooking the eggs.

I always use room-temperature eggs here because they blend more smoothly into the wet mixture, creating a more uniform batter.

Step 4: Combine and Fold in Fruit

• wet ingredient mixture from Step 3
• dry ingredient mixture from Step 2
• 1 apple
• 2 cups rhubarb

Preheat your oven to 400°F and line a muffin pan with paper liners.

Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2, and gently stir until just combined—don’t overmix, as this will develop gluten and make your muffins tough.

Fold in the diced apple and sliced rhubarb using as few strokes as possible, being careful not to break up the fruit too much.

Step 5: Fill and Top the Muffins

• batter from Step 4
• crumble topping from Step 1

Divide the batter evenly among the muffin liners, filling each about two-thirds full.

Sprinkle the crumble topping from Step 1 generously over each muffin, pressing it down gently so it adheres to the batter.

Chill the filled muffin pan in the refrigerator for 30 minutes—this resting period helps the muffins bake more evenly and prevents the topping from sliding off.

Step 6: Bake and Cool

Bake the muffins for 18-20 minutes, until a toothpick inserted into a muffin comes out with just a few moist crumbs and the tops are golden brown.

Let them cool in the pan for 20-30 minutes (I find the rhubarb and apple set up better this way), then transfer to a wire rack to cool completely.

This gentle cooling prevents them from breaking apart.

Buttery Apple Rhubarb Crumble Muffins

Delicious Buttery Apple Rhubarb Crumble Muffins recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 muffins

Calories: 2600

Ingredients Method

Ingredients

  

For the muffins::

• 1 3/4 cups flour (I always use King Arthur all-purpose flour)
• 3/4 cup oats
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 1/8 cup sugar
• 3/4 cup sour cream (I prefer Daisy for a richer, creamy batter)
• 1/2 cup coconut oil (melted and cooled to room temperature)
• 2 eggs (room temperature, about 70°F)
• 1 tsp vanilla
• 1 apple (peeled and diced into 1/4-inch pieces)
• 2 cups rhubarb (sliced into 1/2-inch thick pieces)

For the topping::

• 1/4 cup oats
• 1 tbsp flour
• 2 tbsp brown sugar
• 3 tbsp butter (cold and cubed for a better crumble texture)
• 1/2 tsp cinnamon

Method

 

1. In a small bowl, combine the oats, flour, brown sugar, cinnamon, and nutmeg. Add the cold cubed butter and use your fingertips to work it into the dry mixture until it resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. This texture is crucial for creating that satisfying crumbly topping when baked. Set aside while you prepare the batter.
2. In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Add the 3/4 cup oats and stir to combine. Whisking the leavening agent with the flour ensures even distribution throughout the batter, which gives you consistent rise in each muffin.
3. In a separate bowl, whisk together the sour cream, sugar, melted and cooled coconut oil, eggs, and vanilla until smooth and well combined. Make sure the coconut oil has cooled to room temperature to prevent cooking the eggs. I always use room-temperature eggs here because they blend more smoothly into the wet mixture, creating a more uniform batter.
4. Preheat your oven to 400°F and line a muffin pan with paper liners. Pour the wet ingredient mixture from Step 3 into the dry ingredients from Step 2, and gently stir until just combined—don't overmix, as this will develop gluten and make your muffins tough. Fold in the diced apple and sliced rhubarb using as few strokes as possible, being careful not to break up the fruit too much.
5. Divide the batter evenly among the muffin liners, filling each about two-thirds full. Sprinkle the crumble topping from Step 1 generously over each muffin, pressing it down gently so it adheres to the batter. Chill the filled muffin pan in the refrigerator for 30 minutes—this resting period helps the muffins bake more evenly and prevents the topping from sliding off.
6. Bake the muffins for 18-20 minutes, until a toothpick inserted into a muffin comes out with just a few moist crumbs and the tops are golden brown. Let them cool in the pan for 20-30 minutes (I find the rhubarb and apple set up better this way), then transfer to a wire rack to cool completely. This gentle cooling prevents them from breaking apart.