Apple Streusel Muffins
Updated
Updated
Perfectly balanced sweetness, tart apples, warm spices, and an irresistible topping make these Apple Streusel Muffins my go-to for a comforting breakfast, brunch treat, or anytime snack!
Pin this now to find it later
Pin ItThis post may contain affiliate links. If you click on one and make a purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely love.
Easy Apple Streusel Muffins
Apples are certainly a year-round fruit, but something about the fall season makes me crave them. These Apple Streusel Muffins are one of my favorites once the air gets crisp and I have that urge to bake again. They’re fluffy, moist, with just the right amount of apples in every bite. I add a simple streusel topping for a little crunch and a vanilla glaze for extra sweetness. Warm from the oven, these muffins are absolutely wonderful.
Apple Streusel Muffins
Ingredients
FOR THE BATTER
- 2¼ cups all-purpose flour, spoon and leveled
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp apple pie spice, or homemade
- 2 large eggs
- ¾ cup whole milk
- ¼ cup pure apple juice, or apple cider (not apple cider vinegar)
- ½ cup unsalted butter, melted and cooled
- 1 tsp vanilla
- 1½ cups finely diced or grated Granny Smith apples, (about 2 small apples), unpeeled
FOR THE STREUSEL TOPPING
- 3 tbsp all-purpose flour
- 3 tbsp granulated sugar
- ¼ tsp apple pie spice
- 1 tbsp very cold unsalted butter, cut into cubes
FOR THE GLAZE (OPTIONAL)
- ½ cup powdered sugar
- 1 to 1½ tbsp milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 400°F. Line a 12-slot muffin tin with paper liners; set aside.
- In a large bowl whisk together the flour, sugar, baking powder, and apple pie spice until combined.
- In a medium bowl, whisk together eggs, milk, apple juice, melted butter, and vanilla.
- Add wet mixture to the dry mixture; stir just until combined (don’t over-mix) Then gently fold in the apples.
- Evenly distribute the batter between all 12 muffin cups, filling each almost full.
- Make the streusel topping: stir together flour, sugar, and apple pie spice in a small bowl. Using a pastry blender (or your hands), cut in butter until mixture resembles tiny crumbs. Sprinkle topping over muffin batter.
- Bake for 25 minutes or until a tester inserted into the center comes out clean and the streusel is golden.
- Allow muffins to cool for at least 20 minutes.
- Make the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small mixing bowl until thick and smooth.
- Drizzle over the muffins, allow to set and enjoy.
Video
Notes
- Add in some nuts. A 1/3 cup of finely chopped toasted walnuts or pecans is a nice addition.
- Don’t over-bake. Check the muffins a couple of minutes before the recommended bake time (some ovens run hot). You want barely moist crumbs, no wet batter.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Apple Streusel Muffins Step by Step
Get the oven going and prepare a muffin tin: Preheat oven to 400°F. Line a 12-slot muffin tin with paper liners; set aside.
Make the batter: In a large bowl, whisk together 2¼ cups flour, 1 cup sugar, 2 tsp baking powder, and ½ teaspoon apple pie spice until combined.
In a medium bowl, whisk together 2 large eggs, ¾ cup whole milk, ¼ cup pure apple juice, ½ cup melted and cooled butter, and 1 tsp vanilla. Add wet mixture to the dry mixture; stir just until combined (don’t over-mix). Then gently fold in 1½ cup finely diced or shredded Granny Smith apples.
Fill the muffin cups: Evenly fill each muffin cup until almost full.
Make the streusel topping: Stir together 3 tbsp flour, 3 tbsp sugar, and ¼ tsp apple pie spice in a small bowl. Using a pastry blender (or your hands), cut in 1 tbsp very cold cubed unsalted butter until mixture resembles tiny crumbs. Sprinkle topping over muffin batter.
Bake and cool: Bake for 25 minutes or until a tester inserted into the center comes out clean and the streusel is golden. Allow muffins to cool for at least 20 minutes.
Make the glaze: Whisk ½ cup powdered sugar,1 to 1½ tbsp milk, and ½ tsp vanilla extract in a small mixing bowl until thick and smooth.
Glaze and enjoy: Drizzle the glaze over the muffins, allow to set, and enjoy.
How to Store
Once the glaze is dry and set, the muffins will remain soft at room temperature for a couple of days or in the fridge for a week. Store them in an airtight container large enough to accommodate them in a single layer so they don’t get squished. If you need to stack them, separate each layer with a sheet of parchment paper to prevent sticking.
These muffins freeze well for up to 2 months if they’re in a freezer-safe container or bag. I recommend leaving the glaze off and applying it fresh once the muffins are defrosted. Thaw overnight in the refrigerator.
What to Serve With Apple Streusel Muffins
I like to enjoy a muffin (or two!) for breakfast with an almond joy smoothie and as an afternoon snack or treat with a steaming hot gingerbread latte or an iced mocha frappuccino.
