Description
Enjoy these moist and flavorful Apple Cinnamon Streusel Muffins, perfect for breakfast or an afternoon treat. Made with fresh apples, warm cinnamon, and a buttery streusel topping, these muffins deliver the perfect balance of sweet and spice with a delightful crumbly finish.
Ingredients
Scale
Muffin Batter
- 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)
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 Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners to prevent sticking and make removal easy.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, ground cinnamon, and salt evenly to ensure the leavening and spices are well distributed.
- Mix Wet Ingredients: In a separate medium bowl, whisk the egg, milk, melted butter, and vanilla extract until fully combined for a smooth wet mixture.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir gently just until moistened, being careful not to overmix; a few lumps are acceptable for a tender texture.
- Fold in Apples: Gently fold the chopped apples into the batter to incorporate fruit evenly without breaking them down.
- Prepare 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, which will create a crumbly topping.
- Fill Muffin Cups: Divide the muffin batter evenly into the 12 prepared muffin cups.
- Add Streusel Topping: Generously sprinkle the streusel mixture over the top of each muffin to add a delightful crunchy texture.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean, ensuring the muffins are fully cooked.
- Cool: Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely for best texture and flavor.
Notes
- Use firm apples like Honeycrisp, Granny Smith, or Fuji for best texture and flavor.
- Do not overmix the muffin batter to avoid tough muffins and dense texture.
- Store muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
