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apple rhubarb crumble muffins

Buttery Apple Rhubarb Crumble Muffins

Delicious Buttery Apple Rhubarb Crumble Muffins recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.