Apple Cinnamon Streusel Muffins

ByMadison Rae
Jump to Recipe·Print Recipe
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Why Make This Recipe

Apple Cinnamon Streusel Muffins are a perfect treat for breakfast or a snack. They combine the delightful flavors of apples and cinnamon with a crunchy streusel topping. These muffins are not only delicious but also easy to make, making them a great option for bakers of all skill levels. With their sweet aroma and fluffy texture, they’re sure to brighten your day.

How to Make Apple Cinnamon Streusel Muffins

Ingredients:

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped apples (about 1 medium apple)
  • ½ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup unsalted butter, cold and cut into small pieces

Directions:

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are fine.
  5. Gently fold in the chopped apples.
  6. For the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  7. Divide the muffin batter evenly among the 12 muffin cups.
  8. Sprinkle a generous amount of streusel topping over each muffin.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Apple Cinnamon Streusel Muffins

These muffins are best enjoyed warm, straight from the oven. Serve them with a pat of butter or a drizzle of honey for added flavor. They also pair wonderfully with a cup of coffee or tea, making them a great companion for breakfast or an afternoon snack.

How to Store Apple Cinnamon Streusel Muffins

You can store the muffins in an airtight container at room temperature for 2-3 days. If you want to keep them fresh for longer, you can freeze them. Just place the cooled muffins in a freezer-safe container or bag, and they will last for up to 3 months. To eat, simply thaw at room temperature or warm them in the microwave.

Tips to Make Apple Cinnamon Streusel Muffins

  • Make sure not to overmix the batter; it should be a little lumpy for the best texture.
  • Use a mixture of sweet and tart apples for more flavor.
  • Customize your streusel by adding nuts or oats for a different texture.

Variation

You can switch things up by adding ingredients like nuts, raisins, or even chocolate chips to the muffin batter. For a twist on the apple flavor, try using pears or berries.

FAQs

1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can replace some or all of the all-purpose flour with whole wheat flour, but the muffins may be denser.

2. Can I make these muffins ahead of time?
Absolutely! You can bake the muffins the day before. Just store them in an airtight container and enjoy them the next day.

3. What type of apples work best for this recipe?
Good options include Granny Smith, Honeycrisp, or Fuji apples, as they add delicious flavor and hold their shape well during baking.

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Apple Cinnamon Streusel Muffins

  • Author: admin
  • Total Time: 37 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

Delicious and fluffy Apple Cinnamon Streusel Muffins with a crunchy topping, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup chopped apples (about 1 medium apple)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar
  • ¼ teaspoon ground cinnamon (for streusel)
  • ¼ cup unsalted butter, cold and cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
  3. In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir just until moistened; a few lumps are fine.
  5. Gently fold in the chopped apples.
  6. For the streusel topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
  7. Divide the muffin batter evenly among the 12 muffin cups.
  8. Sprinkle a generous amount of streusel topping over each muffin.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Best enjoyed warm with butter or honey. Store in an airtight container for 2-3 days or freeze for up to 3 months.

  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 10g
  • Sodium: 150mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Keywords: muffins, apple, cinnamon, breakfast, baked goods

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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