Streusel Topped Apple Muffins
Streusel Topped Apple Muffins are the perfect combo of soft, spiced muffins and a sweet, crumbly topping. Full of fresh apple chunks and warm cinnamon, these muffins are a delicious way to enjoy the cozy flavors of fall—or anytime you’re craving a little comfort in muffin form.
These apple muffins are easy to make and feature fresh apples and the warmth of cinnamon, a classic combo. Make them for breakfast, snacks, brunch or even meal prep with them and have them for breakfasts on the run.
JUST GIVE ME STREUSEL
And no one gets hurt! Seriously, there is nothing that makes me love a quick bread, coffee cake, or muffin more than streusel on top.
The streusel adds a buttery, crunchy layer that contrasts beautifully with the soft muffin underneath, no matter the flavor combo going on in a muffin. The mix of brown sugar and cinnamon gives it a warm, caramel-like flavor that pairs perfectly with the apples.
What You Need To Make These Apple Muffins
These muffins are one of those recipes that lean quite heavily on pantry staples. You just need sour cream to add the lift to your quick bread recipe. Honestly you could probably add yogurt and it would be just fine.
- flour
- brown sugar (No sugar around? Check these options)
- granulated sugar
- cinnamon
- butter
- baking powder
- baking soda
- salt
- eggs (Egg shortage? Try these quick and easy substitutes)
- sour cream
- milk
- vanilla extract
- apples-use ANY firm baking apples such as granny smith
To Store Muffins
The muffins can stay at room temperature or refrigerated for up to three days. They never last long at our house though so storage isn’t an issue.
If you need to freeze them, they also freeze well for up to three months. Place them in a resealable plastic bag and remove as much air as possible before freezing. You can also wrap each muffin in plastic wrap before placing the resealable bag.
Apple Cinnamon Muffins
Ingredients
Crumb Topping
- 2/3 cup all-purpose flour
- 1/3 cup light brown sugar packed
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- ¼ cup butter softened
Muffins
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup milk
- 2 tsp vanilla extract
- 2 cups peeled and chopped apples (chop into ½-inch chunks)
Instructions
Streuel Topping
- In a small mixing bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon
- Cut in the butter until the mixture is crumbly and no pieces of butter are larger than a pea
- Set the crumb topping aside to add to the muffins later
Apple Muffins
- Preheat oven to 425F. Spray 12 cups of a muffin pan with non-stick cooking spray or line with paper muffin cups; set aside
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt; set aside
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth
- Add the eggs, sour cream, milk, and vanilla extract and mix until well combined
- Pour the dry mixture into the wet mixture and stir together just until the dry ingredients are incorporated
- Fold in the chopped apples
- Scoop the batter into the cups of the prepared muffin pan, filling each to the top
- Spoon the crumb topping evenly over all of the muffins.
- Bake the muffins at 425F for 5 minutes, then reduce the oven temperature to 350F and bake for an additional 15-18 minutes until a toothpick inserted into the center comes out clean-DO NOT REMOVE THE MUFFINS FROM THE OVEN WHEN YOU CHANGE THE TEMPERATURE just reset it and keep baking
- Remove the muffins from the oven and cool in the pan for 5 minutes, then remove and cool completely on a wire cooling rack
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