Apple Cinnamon Streusel Muffins
Indulge in fluffy muffins filled with crunchy apple bits and topped with a delightful streusel, perfect for breakfasts or snacks.
Ingredients
For the Muffins
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1 large egg
- 0.5 cups milk
- 0.25 cups unsalted butter (melted)
- 1 teaspoon vanilla extract
- 1 cup chopped apples (about 1 medium apple) Use a variety that holds its shape, like Honeycrisp or Granny Smith.
For the Streusel Topping
- 0.5 cups all-purpose flour
- 0.25 cups packed light brown sugar
- 0.25 teaspoon ground cinnamon
- 0.25 cups unsalted butter (cold and cut into small pieces)
Instructions
Preparation
- Start with a clean kitchen. Gather all your ingredients and tools: measuring cups, a mixing bowl, a whisk, and a muffin tin with paper liners. Preheat your oven to 375°F (190°C).
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
- In a separate medium bowl, whisk together the egg, milk, melted butter, and vanilla extract until fully blended.
- Pour the wet ingredients into the bowl of dry ingredients and stir gently with a spatula or wooden spoon until just moistened. Do not overmix; it’s okay if a few lumps remain.
- Gently fold in the chopped apples.
- In a small bowl, combine the all-purpose flour, brown sugar, and ground cinnamon for the streusel. Use a pastry blender or your fingertips to cut in the cold butter until the mixture resembles coarse crumbs.
- Line your muffin tin with paper liners. Divide the muffin batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle the streusel topping over each muffin.
- Place your muffin pan in the preheated oven and bake for 18-22 minutes or until a wooden skewer inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Notes
These muffins are perfect for breakfast, brunch, snacks, or dessert. Store them in an airtight container at room temperature for up to 3 days, refrigerate for a week, or freeze for up to 3 months.