Apple Cinnamon Streusel Muffins
These Apple Cinnamon Streusel Muffins are tender, moist, and filled with juicy apples, topped with a buttery cinnamon crumb. Perfect for cozy breakfasts, snacks, or fall baking.
Servings: 22 people
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
Storage and Make-Ahead Tips
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.
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
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 220mg | Potassium: 68mg | Fiber: 1g | Sugar: 21g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg