Description
Enjoy warm, moist Apple Cinnamon Streusel Muffins bursting with tender apple pieces and a sweet, crumbly cinnamon streusel topping. These delightful muffins are perfect for breakfast, brunch, or a cozy snack, combining classic fall flavors in every bite.
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 all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined, ensuring even distribution of the leavening and spices.
- Combine Wet Ingredients: In a separate medium bowl, whisk the egg, milk, melted unsalted butter, and vanilla extract until smooth and fully incorporated to create the wet mixture.
- Make the Batter: Pour the wet ingredients into the dry ingredient bowl. Stir gently just until the ingredients are moistened and combined; small lumps are okay. Avoid overmixing to keep the muffins tender.
- Add Apples: Gently fold in the chopped apples, distributing them evenly throughout the batter without breaking them down.
- Prepare Streusel Topping: In a small bowl, mix the flour, packed light brown sugar, and ground cinnamon. Cut in the cold butter pieces using a pastry blender or your fingertips until the mixture resembles coarse crumbs, perfect for a crunchy topping.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about three-quarters full for optimal rise.
- Add Streusel: Sprinkle a generous amount of the streusel topping over each filled muffin cup, creating a sweet and crunchy surface.
- Bake Muffins: Bake in the preheated oven for 18-22 minutes or until a wooden skewer inserted into the center of a muffin comes out clean, indicating they are perfectly cooked through.
- Cool Muffins: Allow the muffins to cool in the pan for a few minutes before carefully transferring them to a wire rack to cool completely, preserving their texture and preventing sogginess.
Notes
- Use firm apples like Honeycrisp, Granny Smith, or Fuji for best texture and flavor.
- Do not overmix the muffin batter; overmixing can result in tough, dense muffins.
- Muffins stay fresh stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 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
