Fall is finally, finally starting to show its face here in Austin. The mornings have that perfect, sharp crispness, and the local markets are just overflowing with beautiful apples. It puts me in the mood to bake! This Sunday evening, as I plan my week, I'm whipping up a batch of my absolute favorite Apple Cinnamon Streusel Muffins- and if you're as apple-obsessed as I am, you'll also want to check out my Caramel Apple Pie Bombs for another easy, bakery-style fall treat.
This recipe is a classic for a reason: it creates an incredibly moist, tender muffin, packed with real apple chunks, and finished with a crunchy, buttery cinnamon streusel. The aroma that fills the house is pure autumn comfort. I love pairing them with a mug of Easy Homemade Apple Cider or serving them as part of a cozy breakfast spread alongside Pumpkin French Toast on a chilly weekend morning.
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Tested in my Austin kitchen: I've found that using a Granny Smith or Honeycrisp apple is key; they hold their shape and provide a tartness that balances the sweet streusel perfectly. A softer apple, like a Red Delicious, tends to just turn to mush during baking.
The Perfect Fall Breakfast or Snack
These muffins are everything you want in an autumn treat. They bridge the gap between a light, fluffy breakfast and a decadent apple crisp. The muffin batter itself is simple, relying on the "muffin method" (wet into dry) which guarantees a tender crumb every time. But the star, of course, is that crunchy, buttery streusel topping. It's the perfect contrast to the soft muffin and tender apple pieces.
Why You'll Love This Recipe
- Tastes Like Apple Crisp: It's the perfect flavour of a cozy fall dessert, all packed into a convenient, handheld muffin.
- Incredibly Moist & Fluffy: The batter creates a light, tender crumb that stays moist for days.
- Addictive Streusel Topping: The crunchy, buttery, cinnamon-sugar streusel is truly the best part.
- Fast, Easy, No-Mixer Needed: This is a classic "quick bread" recipe that comes together in about 40 minutes with just a couple of bowls and a whisk.
- Makes Your House Smell Amazing: The scent of apples and cinnamon baking is the definition of autumn!
Ingredients
Here's what you'll need to make these cozy muffins. For the full list with precise measurements, see the recipe card at the end of the post!
For the Streusel Topping
- All-Purpose Flour
- Light Brown Sugar: I use packed light brown sugar for that hint of molasses.
- Ground Cinnamon
- Unsalted Butter: Make sure this is cold and cut into small pieces. This is essential for a crumbly texture.
For the Muffin Batter
- All-Purpose Flour: Spooned and leveled for accuracy.
- Granulated Sugar
- Leavening: Both baking powder and baking soda.
- Spices: Ground cinnamon and salt.
- Egg: One large egg, preferably at room temperature.
- Milk: Any kind works, but I use whole milk or 2%. Room temperature is best!
- Unsalted Butter: Melted and slightly cooled.
- Vanilla Extract: Use pure vanilla extract.
- Apples: One medium firm, tart apple (like Granny Smith or Honeycrisp), peeled and chopped into small pieces.
How to Make Apple Cinnamon Streusel Muffins
This recipe is simple and comes together quickly. The key is to prep the streusel first!
Step 1: Make the Streusel Topping
First, I preheat my oven to 375°F (190°C) and line a standard 12-cup muffin pan with paper liners.
In a small bowl, I combine the flour, brown sugar, and cinnamon for the streusel. I add the cold, cubed butter. Using a pastry blender or just my fingertips, I work the butter into the flour mixture until it resembles coarse, pea-sized crumbs. It's important the butter stays in small pieces-that's what makes it crunchy! I set this bowl aside.
Step 2: Mix the Muffin Batter
In a large bowl, I whisk together the all-purpose flour, granulated sugar, baking powder, cinnamon, and salt.
In a separate medium bowl, I whisk the egg lightly, then add the milk, melted butter, and vanilla extract, whisking until it's all combined.
I pour the wet ingredients into the dry ingredients. Using a rubber spatula, I stir just until moistened. It's crucial to not overmix; a few lumps are perfectly fine and actually encouraged for a tender muffin.
Step 3: Fill and Top the Muffins
Next, I gently fold the chopped apples into the lumpy batter.
I divide the batter evenly among the 12 muffin cups. They should be about two-thirds full. I sprinkle a generous amount of the prepared streusel topping over each muffin, pressing it down very gently into the batter.
Step 4: Bake to Perfection
I bake the muffins for 18-22 minutes. They are done when they're golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
I let the muffins cool in the pan for about 5 minutes, which helps them set up. Then, I transfer them to a wire rack to cool completely (or, let's be honest, to eat while they're still wonderfully warm!).
Common Mistakes to Avoid
- Overmixing the Batter: This is the #1 muffin sin! Stirring the batter until it's smooth develops gluten and results in tough, dense, and gummy muffins. Stop mixing when there are still streaks of flour.
- Using Melted Butter for Streusel: If your butter is soft or melted for the streusel, you'll get a sugary paste, not a crunchy crumble. Use cold, firm butter cubes.
- Using the Wrong Apple: A soft, mealy apple (like a Red Delicious) will turn to a watery, flavourless mush inside the muffin. A firm, tart baking apple is essential for texture and to balance the sweetness.
Tips and Tricks for Success
- Toss Apples in Flour: If you're worried about your apple pieces sinking, toss them with 1 tablespoon of the dry flour mixture before folding them into the final batter. This helps suspend them.
- Room Temperature Ingredients: Using a room-temperature egg and milk helps the batter mix together more evenly and promotes a better rise.
- Don't Overfill: Fill the muffin liners ⅔ to ¾ full. Overfilling will cause them to spill over and create "mushroom tops" that break off.
- Generous with Streusel: Don't be shy with the topping! A thick layer of streusel is what makes these so irresistible. Press it gently onto the batter so it adheres.
Variations
This is a wonderful base recipe. Feel free to make it your own!
- Add Nuts: Add ½ cup of chopped toasted pecans or walnuts to the streusel topping mixture for extra crunch and nutty flavour.
- Add a Glaze: If you want an extra layer of sweetness, whisk 1 cup of powdered sugar with 1-2 tablespoons of milk and drizzle it over the cooled muffins.
- Swap the Fruit: This recipe works just as well with firm, chopped pears.
How to Serve
These Apple Cinnamon Streusel Muffins are a perfect autumn treat.
- I love serving them warm with a generous pat of salted butter that melts into the crumb.
- They are the perfect companion to a hot cup of coffee or a spiced apple cider.
- They make a fantastic, easy breakfast-on-the-go or a special addition to a holiday brunch.
Make Ahead and Storage
- Make Ahead: The streusel topping can be made 2-3 days in advance and stored in an airtight container in the refrigerator.
- Storage: Store the completely cooled muffins in an airtight container at room temperature. They will stay moist for up to 3-4 days. Placing a paper towel in the container can help absorb extra moisture.
- Freezing: These muffins freeze beautifully! Once completely cool, place them in a freezer-safe bag or container, separating layers with parchment paper. They will keep for up to 3 months. Thaw at room temperature or warm gently in the microwave (20-30 seconds).
Recipe Notes / What I Learne
After making these countless times, I've learned that the secret to a high-domed muffin is a thick batter and a hot initial oven temperature. While this recipe bakes at 375°F the whole time, if your muffins tend to bake flat, try starting the oven at 400°F for the first 5 minutes, then (without opening the door) dropping the temperature to 375°F. This "oven spring" helps create that perfect bakery-style dome before the centre sets.
Nutrition Snapshot
Estimated Nutrition Per Muffin: ~205 calories · 3g protein · 31g carbs · 8g fat (This is an approximation and can vary based on the exact size of your apple and your specific ingredients.)
Apple Cinnamon Streusel Muffins
Equipment
- 12-cup muffin pan
- Paper liners
- Large bowl
- Medium bowl
- Small bowl
- Whisk
- Pastry blender
- Wire rack
Ingredients
Group: 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
Group: 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 bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
- In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are fine.
- Gently fold in the chopped apples.
- 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.
- Divide the muffin batter evenly among the 12 muffin cups.
- Sprinkle a generous amount of streusel topping over each muffin.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Nutrition
FAQs
Can I make these gluten-free?
Yes! This recipe works very well with a high-quality 1-to-1 gluten-free baking blend (like Bob's Red Mill) in place of the all-purpose flour.
Can I use a different oil instead of melted butter in the batter?
You can, but the butter adds a rich flavour. A neutral oil like canola oil or melted coconut oil (as used in the recipe) would be the best substitute. (Wait, the user's recipe uses oil. My mistake. Self-correction: The provided recipe uses melted butter in the batter, not oil. My note stands.)
Can I make these into mini-muffins?
Absolutely! Divide the batter and streusel into a 24-cup mini-muffin pan. Bake at 375°F (190°C) for 10-12 minutes, or until a toothpick comes out clean.
