Muffins are the best baked good, and I’m 99% sure that apple crumble is the best fall dessert, so let’s combine them into the most moist and decadent fall muffin 🍂
Preheat oven to 425F. Line or grease a jumbo or regular muffin tin.
In a large bowl, combine butter and both sugars. Whisk until smooth. Add yogurt, vanilla and whisk until incorporated. Add flour, flax, baking powder, baking soda, salt, cinnamon, and half the oat milk. Stir with spatula until mostly incorporated and add the remaining milk. Stir until smooth, then fold in the apples.
To make the crumble, add flour, oats, cinnamon, brown sugar and salt to a small bowl and stir to combine. Add cubes vegan butter and toss throughout the mixture to coat each cube. Using your fingers, pinch the cubed butter to incorporate with the dry ingredients until a crumble forms.
Using a large scoop or spoon, evenly divide the batter in muffin tin. I like using a large muffin tin for big bakery style muffins. This recipe will make 6 large muffins or 12 regular size muffins. Sprinkle the crumble over each muffin. Place in the 425F oven for 7 minutes, then lower the heat to 350F and bake for another 22-25 minutes for jumbo muffins, 18-20 minutes for regular muffins, or until a knife inserted into the centre of a muffin comes out clean. Cool in the muffin tin for at least 15 minutes before eating!
