Perfectly balanced sweetness, tart apples, warm spices, and an irresistible topping make these Apple Streusel Muffins a comforting breakfast, brunch treat, or anytime snack!
Apple Muffins with Streusel Topping
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 added a simple streusel topping for a little crunch and a vanilla glaze for extra sweetness. Warm from the oven, these muffins are absolutely wonderful.
These moist, tender apple muffins and the streusel topping are made with common pantry items.
(Scroll below to the printable recipe card for details and measurements.)
- Flour – Use the spoon and level technique for accurate measuring. You’ll also need additional flour for the streusel topping.
- Granulated sugar – This is used in both the muffins and the streusel topping.
- Baking powder – Helps the muffins rise.
- Apple pie spice – This warm spice mixture is a combination of cinnamon, nutmeg, cardamom, and allspice. You’ll need some for the muffin batter and also the streusel. Use our homemade apple pie spice recipe or buy it at the store.
- Eggs – Provides structure to the batter.
- Whole milk – Adds necessary moisture and richness in the batter and is also used to loosen the glaze.
- Apple juice – Pure apple juice or apple cider (not apple cider vinegar!)
- Butter – For the muffins, you’ll want the butter melted and cooled but for the streusel topping, it needs to be cubed and very cold.
- Vanilla – Used in the batter and also the glaze for added flavor.
- Apples – I recommend Granny Smith apples for these muffins, but any work, so just pick your favorite. Either finely diced or grated apples can be used. I choose not to peel them, but you can if preferred.
- Powdered sugar – You’ll need this for the glaze.
How to Make Apple Streusel Muffins
The batter, topping, and glaze for these muffins takes just a few minutes to prepare.
(Scroll to the bottom for our easy printable recipe with the complete directions, and don’t miss the video below.)
- Make the batter. Whisk together the dry ingredients. In a separate bowl, whisk the eggs, milk, apple juice, melted butter, and vanilla. Add the egg mixture to the dry ingredients and stir until just combined. Gently fold in the apple.
- Fill the muffin cups. Using paper liners, evenly fill each muffin cup until almost full.
- Make the streusel topping. Combine the flour, sugar, and apple pie spice. Cut in the cold butter until the mixture resembles tiny crumbs. Sprinkle over the muffin batter.
- Bake. Bake at 400F for 25 minutes, until the streusel is golden. Cool for 20 minutes.
- Make the glaze. Whisk 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.
Tips & Variations
- Add in some nuts. A 1/3 cup finely chopped toasted walnuts or pecans is a nice addition.
- Omit the glaze. You can make these with just the streusel topping and leave off the glaze, if preferred. They’re still fantastic.
- Don’t over mix. Gently fold wet and dry ingredients together for tender texture.
- Don’t over-bake. Check the muffins a couple minutes before the directed bake time (some ovens run hot) You want barely moist crumbs, no wet batter.
Video: Apple Streusel Muffins
As with most muffins, these are best enjoyed fresh but they do store well.
- Counter and Fridge. Once the glaze is dry and set, the muffins will remain soft at room temperature for a couple days or fridge for a week, stored in an airtight container large enough to accommodate in a single layer without squishing them. If you need to stack them, separate each layer with a sheet of parchment paper to prevent sticking.
- Freeze. They freeze well up to 2 months if they’re in a freezer-safe container or bag. I recommend leaving the glaze off and applying fresh once defrosted. Thaw overnight in the refrigerator.
More Fantastic Muffin Recipes:
- Morning Glory Muffins
- Pumpkin Spice Muffins (only 4 ingredients!)
- Banana Bread Muffins
- Easy Banana Muffins
- Snickerdoodle Muffins
- Blueberry Muffins
Apple Streusel Muffins
FOR THE BATTER
- 2 & 1/4 cups all-purpose flour , spoon and leveled
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon apple pie spice
- 2 large eggs
- 3/4 cup whole milk
- 1/4 cup pure apple juice (or apple cider – not apple cider vinegar)
- 1/2 cup unsalted butter , melted and cooled
- 1 teaspoon vanilla
- 1 & 1/2 cups finely diced or grated Granny Smith apples (about 2 small apples)
FOR THE STREUSEL TOPPING
- 3 tablespoons all-purpose flour
- 3 tablespoons granulated sugar
- 1/4 teaspoon apple pie spice
- 1 tablespoon very cold unsalted butter , cut into cubes
FOR THE GLAZE
- 1/2 cup powdered sugar
- 1 to 1 & 1/2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 400 degrees. 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.