Cinnamon Apple Muffins Streusel (Printer-friendly)
Tender muffins bursting with cinnamon and diced apples, topped with a buttery, crunchy streusel for a warm snack.
# What You'll Need:
→ Muffins
01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
12 - 2 cups peeled, cored, and finely diced apples (about 2 medium)
→ Streusel Topping
13 - 1/2 cup all-purpose flour
14 - 1/3 cup packed light brown sugar
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 cup unsalted butter, cold and cubed
17 - Pinch of salt
# How to Prepare:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
03 - In a large bowl, whisk melted butter and granulated sugar until combined. Add eggs one at a time, whisking after each. Stir in milk and vanilla extract.
04 - Gently fold dry ingredients into wet mixture until just combined without overmixing.
05 - Fold in diced apples evenly through the batter.
06 - Divide batter evenly into muffin cups, filling each about three-quarters full.
07 - Mix flour, brown sugar, cinnamon, and salt in a small bowl. Cut in cold butter with pastry blender or fingers until coarse crumbs form.
08 - Sprinkle streusel mixture evenly over each muffin.
09 - Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.
10 - Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- They're moist and tender inside but crunchy on top, which somehow feels like getting two textures you didn't know you wanted.
- The spice blend hits that perfect balance between cozy and not overpowering, so even people who think they don't like cinnamon muffins change their minds.
- You can make them in under an hour from scratch, and they'll disappear faster than you expect.
02 -
- Don't overmix the batter once you combine wet and dry ingredients—that's the most common reason muffins turn out tough and dense instead of tender and fluffy.
- If your apples are very wet, drain them slightly on a paper towel before folding them in, or you might end up with sunken, mushy muffins instead of one with distinct apple pieces.
- The streusel topping is what makes these special, so don't skip it or rush through making it—cold butter is non-negotiable for that crunchy texture.
03 -
- If you want extra texture and flavor, fold 1/3 cup of roughly chopped walnuts or pecans into the batter alongside the apples, or add them to the streusel—they won't change the bake time but will add a subtle richness.
- Pears work beautifully if you want to switch things up; they're softer than apples so dice them slightly larger to avoid them disappearing into the muffin, and reduce the baking time by a minute or two since they release more liquid.