Apple Cinnamon Streusel Muffins
Tender, fluffy muffins packed with sweet apple pieces and topped with a buttery cinnamon streusel. Perfect for breakfast or snacking.
Ingredients
- For the Muffins:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 1½ 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
- For the Streusel Topping:
- 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
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
- In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently just until barely combined - the batter should look lumpy. Do not overmix.
- Gently fold the chopped apples into the batter using a light touch.
- For the streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or fingertips until mixture resembles coarse breadcrumbs.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Generously sprinkle the streusel topping over each muffin.
- Bake for 18-22 minutes, until tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Apple Choice: Use firm apples like Honeycrisp, Granny Smith, or Fuji for best results. They hold their shape during baking.
Don't Overmix: Lumpy batter creates tender muffins. Overmixing develops gluten and creates tough, dense muffins.
Room Temperature Ingredients: Bring eggs and milk to room temperature for better incorporation.
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped for up to 3 months.
Reheating: Warm day-old muffins in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds.
Don't Overmix: Lumpy batter creates tender muffins. Overmixing develops gluten and creates tough, dense muffins.
Room Temperature Ingredients: Bring eggs and milk to room temperature for better incorporation.
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze individually wrapped for up to 3 months.
Reheating: Warm day-old muffins in a 350°F oven for 5-7 minutes or microwave for 15-20 seconds.
