Cinnamon Apple Muffins Streusel (Printable Version)

Moist apple muffins with warm cinnamon, topped by a crunchy, buttery streusel for a cozy snack.

# What You'll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/2 cup unsalted butter, melted and cooled
08 - 2/3 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup whole milk
11 - 1 teaspoon vanilla extract
12 - 2 cups peeled, cored, and finely diced apples (about 2 medium)

→ Streusel Topping

13 - 1/2 cup all-purpose flour
14 - 1/3 cup packed light brown sugar
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 cup unsalted butter, cold and cubed
17 - Pinch of salt

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, whisk melted butter and sugar until combined. Add eggs one at a time, whisking after each. Stir in milk and vanilla extract.
04 - Gently fold dry ingredients into wet mixture until just combined, avoiding overmixing.
05 - Fold diced apples into batter until evenly distributed.
06 - Divide batter evenly into muffin cups, filling each about three-quarters full.
07 - In a small bowl, mix flour, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry blender or fingers until crumbly.
08 - Sprinkle streusel evenly over each muffin.
09 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
10 - Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They stay impossibly moist for days, and you'll find yourself reaching for one at breakfast, after lunch, and honestly just because they're there.
  • The streusel topping gives you that satisfying crunch that makes people think you're more of a baker than you actually are.
  • You can throw them together in less than an hour, and they're actually better than anything from a bakery because they taste like someone cared.
02 -
  • Don't be tempted to open the oven door early; every time you do, heat escapes and your rise suffers, so set a timer and trust the process.
  • If your apples are watery or you're using a juicier variety, drain them in a colander for a few minutes to avoid a soggy muffin.
  • The streusel needs truly cold butter to create those crispy clusters, so if your kitchen is warm, chill your butter in the freezer for 10 minutes before cutting it in.
03 -
  • Always use fresh baking powder and baking soda because they lose their power over time, and stale leavening agents are the reason muffins don't rise properly.
  • Room temperature ingredients mix together more smoothly than cold ones, so take your eggs and milk out of the fridge a few minutes before you start baking and you'll notice the difference.

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