Description
These Apple Cinnamon Streusel Muffins are soft, fluffy, and packed with juicy apple chunks and warm cinnamon spice. Topped with a buttery cinnamon streusel, they’re the perfect cozy fall breakfast or snack.
Ingredients
For the Muffins
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
¼ teaspoon nutmeg (optional)
½ cup unsalted butter, melted and cooled
½ cup packed brown sugar
¼ cup granulated sugar
2 large eggs
½ cup milk
2 teaspoons vanilla extract
1 ½ cups apples, peeled and diced (Honeycrisp, Fuji, or Granny Smith recommended)
For the Streusel Topping
¾ cup all-purpose flour
⅓ cup packed brown sugar
1 teaspoon cinnamon
¼ cup unsalted butter, melted
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk melted butter, brown sugar, granulated sugar, eggs, milk, and vanilla until smooth.
Add dry ingredients to the wet mixture and stir gently until just combined.
Fold in diced apples until evenly distributed.
In a small bowl, prepare the streusel by mixing flour, brown sugar, and cinnamon. Stir in melted butter until crumbly.
Divide muffin batter evenly among the muffin cups, filling each about ¾ full. Top with streusel mixture.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Apple Choice: Use firm apples like Honeycrisp, Fuji, or Granny Smith for the best texture.
Storage: Keep in an airtight container at room temperature for up to 3 days. Freeze up to 2 months.
Moisture Saver: Place a slice of bread in the container with muffins to help keep them soft.
Variations: Add nuts, swap spices, or drizzle with caramel for extra flavor.