Apple Muffins with Streusel Topping: Bakery-Style Goodness at Home
Moist, fluffy apple muffins crowned with a buttery cinnamon streusel — these muffins taste like they came straight from a cozy bakery. Perfect with coffee, on-the-go breakfasts, or as a sweet autumn treat.
Apple muffins are a timeless comfort bake, blending tender chunks of apple with warm spices. The streusel topping — a crumbly mix of butter, sugar, and cinnamon — transforms them from simple muffins into bakery-style delights.
This recipe is inspired by the flavors of fall, but it’s delicious any time of year. They’re easy enough for weekday baking yet impressive enough to serve guests with pride.
Why You’ll Love This Recipe
- Bakery Quality at Home: Soft, fluffy muffins with a crisp streusel crown.
- Flavor-Packed: Apples + cinnamon = instant comfort.
- Versatile: Works with different apple varieties and toppings.
- Great for Any Occasion: Breakfast, snack, or dessert.
- Freezer-Friendly: Make a batch and enjoy them for weeks.
Apple Muffins with Streusel Topping
Ingredients
- Ingredients List
- For the Muffins:
- All-purpose flour – 1 ½ cups can sub with gluten-free flour blend.
- Baking powder – 1 ½ tsp.
- Baking soda – ½ tsp.
- Salt – ¼ tsp.
- Ground cinnamon – 1 tsp.
- Apple – 1 ½ cups peeled and diced Honeycrisp or Granny Smith recommended.
- Brown sugar – ½ cup packed.
- Granulated sugar – ¼ cup.
- Eggs – 2 large.
- Vegetable oil or melted butter – ½ cup.
- Milk – ½ cup dairy or non-dairy.
- Vanilla extract – 1 tsp.
- For the Streusel Topping:
- All-purpose flour – ½ cup.
- Brown sugar – ⅓ cup.
- Ground cinnamon – ½ tsp.
- Cold butter – ¼ cup cubed.
Instructions
- Step-by-Step Instructions
- Preheat oven: Set to 375°F (190°C). Line a muffin tin with paper liners.
- Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- Prepare wet ingredients: In another bowl, whisk eggs, sugars, oil, milk, and vanilla until smooth.
- Combine: Gradually fold dry ingredients into wet. Stir until just combined — don’t overmix.
- Add apples: Gently fold in diced apples.
- Fill muffin tin: Divide batter evenly into liners, filling about ¾ full.
- Make streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly. Sprinkle over each muffin.
- Bake: 20–25 minutes, or until golden brown and a toothpick comes out clean.
- Cool: Let muffins rest in the tin for 5 minutes, then transfer to a wire rack.
Pro Tips & Variations
- Apple Variety: Use tart apples (like Granny Smith) for balance or sweet ones (like Fuji) for extra richness.
- Healthier Option: Swap half the flour with whole wheat flour and use coconut sugar instead of brown sugar.
- Add-ins: Try raisins, cranberries, or a handful of chopped nuts.
- Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to a week. Freeze for up to 3 months.
Serving Suggestions
- Breakfast: Pair with a latte or hot tea.
- Snack Time: Serve warm with a pat of butter or drizzle of honey.
- Special Treat: Turn them into dessert by serving with a scoop of vanilla ice cream.
Frequently Asked Questions
Can I freeze these muffins?
Yes! Freeze cooled muffins in a ziplock bag or airtight container for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.
Can I make them dairy-free?
Absolutely — use almond milk and coconut oil or dairy-free butter.
Do I need to peel the apples?
Peeling is optional — peeled apples give a softer texture, while unpeeled apples add a rustic feel and extra fiber.
