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Moist, fluffy, and filled with tender apple chunks, these apple cinnamon streusel muffins are the kind of cozy bake that fills your kitchen with the scent of fall. The crunchy cinnamon-sugar topping takes them over the top. Perfect for breakfast, snack time, or packing in lunchboxes.
Cozy Apple Cinnamon Muffins with Crumb Topping
These muffins are soft, fluffy, and full of fresh apple flavor plus a sweet crunch from the buttery cinnamon-sugar topping in every bite. The warm cinnamon spice fills your whole kitchen with the scent of fall.
Enjoy these muffins for a cozy breakfast, an afternoon snack, or to share at a Fall-time get-together. This recipe is one of those that you will make repeatedly during the Fall baking season.
Ingredients
Here is everything you need to make these muffins, along with a few substitution recommendations.
For the Muffins:
- 2 ½ cups all-purpose flour – Adds structure to the muffins.
- 2 teaspoons baking powder – Helps the muffins rise.
- 1 teaspoon ground cinnamon – Adds warmth to the flavor profile. Substitute apple pie spice as an alternative.
- 1 teaspoon salt – Enhances the overall flavor of the muffins.
- ½ teaspoon baking soda – Gives tenderness and a light lift to the muffins.
- 1 cup granulated sugar – Adds sweetness to the muffins.
- ¾ cup vegetable oil – Keeps the muffins moist. Use applesauce or coconut oil as a substitute.
- ½ cup light brown sugar – Gives a sweet and rich flavor. Dark brown sugar will work as well as light.
- 2 large eggs plus one large egg yolk – Binds the ingredients together.
- ¾ cup milk – Lightens the crumb as it gives moisture to the muffins. Buttermilk is a great substitute, but it will add a tangy taste.
- ⅓ cup sour cream – Adds a tangy flavor and moisture.
- 1 ½ teaspoons vanilla extract – Deepens the flavor. You can use almond extract as an alternative.
- 2 ½ cups Granny Smith apples – Fresh apple with a tart taste. You can use Fuji, Honeycrisp, or Braeburn apples as alternatives to Granny Smith.
For the Cinnamon Topping
- ½ cup all-purpose flour – Creates the base of the crumb topping.
- ¼ cup granulated sugar – Adds sweetness to the topping.
- ¼ cup light brown sugar – Brings a caramel flavor to the topping. You can use dark brown sugar.
- 1 ½ teaspoons ground cinnamon – Gives a warmth and spice to the topping. Nutmeg is a good substitute.
- ¼ teaspoon salt – Enhances the overall flavor of the topping.
- 3 tablespoons salted butter – Gives richness and helps form the crumbly streusel texture of the topping.
How To Make Cinnamon Apple Streusel Muffins
Make the topping, make the batter, fill the muffin tins, and bake. Let me show you how.
- Make the topping: In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until crumbly. Set aside.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda.
- Mix the wet ingredients: In a large bowl, whisk granulated sugar, vegetable oil, and brown sugar until smooth. Add the eggs and yolk, mixing well. Stir in milk, sour cream, and vanilla until combined.
- Combine the batter: Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the diced apples with a spatula.
- Fill and bake: Scoop batter into the muffin cups, filling each about three-quarters full. Sprinkle about 1 tablespoon of cinnamon topping over each muffin. Bake in a preheated 350°F oven for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool and repeat: Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Prepare another tin with liners and repeat with the remaining batter.
Recipe Tips
Dice the apples small so they bake evenly into the batter.
Do not overmix after adding the flour. This keeps the muffins light and fluffy.
Use paper liners with a light spray to prevent the muffins from sticking and to keep the topping intact.
Apple Cinnamon Streusel Muffins
Equipment
- Muffin tin
- Paper muffin liners
- mixing bowls
- whisk
- Spatula
- measuring cups and spoons
- Knife
- Cutting board
Ingredients
For the Muffins
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup granulated sugar
- ¾ cup vegetable oil
- ½ cup light brown sugar
- 2 large eggs plus 1 large egg yolk
- ¾ cup milk
- ⅓ cup sour cream
- 1 ½ teaspoons vanilla extract
- 2 ½ cups peeled and diced Granny Smith apples
For the Cinnamon Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons salted butter, cold and cubed
Instructions
Preheat and prepare pans:
- Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray them with baking spray. Set aside.
Make the topping:
- In a small bowl, mix flour, granulated sugar, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or your fingers until the mixture looks crumbly. Set aside.
Mix the dry ingredients:
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and baking soda.
Mix the wet ingredients:
- In a large mixing bowl, whisk together granulated sugar, vegetable oil, and brown sugar until smooth. Add the eggs and egg yolk, mixing well. Stir in the milk, sour cream, and vanilla until combined.
Combine the batter:
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. Fold in the diced apples with a spatula.
Fill and bake:
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full. Sprinkle about 1 tablespoon of the cinnamon topping over each muffin. Bake for 24 to 26 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool and repeat:
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Prepare the muffin tin with liners and spray, and repeat with the remaining batter.
Notes
Room Temperature: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing: Wrap cooled muffins individually in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Reheating: Warm muffins in the microwave for 10 to 15 seconds for a fresh-from-the-oven feel.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Cinnamon Apple Muffins Recipe FAQs
I recommend peeling the apples for a smoother texture in the muffins. However, you can leave the skin on and they will still be delicious.
Insert a toothpick in the center of the muffin. If it comes out clean, the muffins are done baking.
Sure. You will want to reduce the baking time to 14-16 minutes and keep an eye on them while baking, as they will bake faster.
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