Save Moist, tender muffins bursting with apple chunks and warm cinnamon, topped with a buttery, crumbly streusel. Perfect for breakfast or a cozy snack.
I love making these muffins because they fill the house with a warm, inviting aroma and remind me of cozy mornings with family.
Ingredients
- Muffins: 2 cups (250 g) all-purpose flour, 1/2 cup (100 g) granulated sugar, 1/4 cup (55 g) packed light brown sugar, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 cup (120 ml) whole milk, 1/2 cup (120 ml) vegetable oil or melted unsalted butter, 2 large eggs, 1 tsp pure vanilla extract, 1 1/2 cups (180 g) peeled, finely diced apples (such as Granny Smith or Honeycrisp)
- Streusel Topping: 1/3 cup (40 g) all-purpose flour, 1/4 cup (50 g) granulated sugar, 1/4 cup (55 g) packed light brown sugar, 1 tsp ground cinnamon, 1/4 cup (55 g) cold unsalted butter, diced
Instructions
- Step 1:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Step 2:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- Step 3:
- In a separate bowl, whisk together milk, oil (or melted butter), eggs, and vanilla.
- Step 4:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Step 5:
- Gently fold in the diced apples.
- Step 6:
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Step 7:
- For the streusel, combine flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Add the cold diced butter and rub with your fingertips or a pastry cutter until the mixture resembles coarse crumbs.
- Step 8:
- Sprinkle the streusel evenly over each muffin.
- Step 9:
- Bake for 20 22 minutes, or until a toothpick inserted into the center comes out clean.
- Step 10:
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Save Baking these muffins has become a cherished weekend ritual for my family, bringing everyone together for a warm breakfast.
Required Tools
12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, pastry cutter or fork, wire rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (butter, milk). Always check ingredient labels for possible allergen cross-contamination if sensitive.
Nutritional Information
Calories: 265, Total Fat: 11 g, Carbohydrates: 38 g, Protein: 3 g per muffin
Save Enjoy these muffins fresh for the best flavor and texture. They also freeze well for a quick breakfast treat.
Recipe FAQs
- → What type of apples work best in these muffins?
Firm, tart apples like Granny Smith or Honeycrisp hold their texture well and add a balanced sweetness.
- → Can I substitute the vegetable oil with butter?
Yes, melted unsalted butter can be used to add richness and enhance the flavor.
- → How do I make the streusel topping?
Combine flour, sugars, cinnamon, and cold butter. Rub with fingertips until coarse crumbs form, then sprinkle over the batter before baking.
- → What’s the best way to store these muffins?
Keep them in an airtight container at room temperature for up to 3 days to maintain freshness.
- → Can I add nuts to the batter?
Yes, folding in chopped toasted walnuts or pecans adds extra flavor and crunch.