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Apple Streusel Muffins

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Light, tender, and moist, these Apple Streusel Muffins are topped with a crumb topping. They're great for a grab-and-go breakfast option!

Apple streusel muffins on a white plate.

Today I have an Apple Streusel Muffin that is out of this world delicious! I mean there's a ton of chopped apples in a cinnamon-spiced batter that topped with a crunchy streusel topping.

These muffins have actually lived on the blog since 2014 but the photos needed a major overhaul. So here we are!

It's been several months since I've baked muffins. The last muffin recipe I shared was these zucchini banana muffins from July. It feels like ages ago!

I've shared quite a few apple recipes this fall so I hope you are not sick of them yet. Baked apple fritters, apple pie with brown butter crust, and apple cinnamon scones were some of the favorites shared so far.

Muffin batter topped with chopped apples in a mixing bowl with a pink spatula.
Apple streusel muffin batter in a muffin pan lined with brown paper liners.

These apple streusel muffins are buttery and moist with a light fluffy texture. Plain Greek yogurt is added to keep the muffins tender. And I creamed the butter and sugar together to create a fluffy texture.

The batter has a ton of flavor! Brown sugar, vanilla, and cinnamon all contribute to that. I adore these cozy fall flavors. They complement a cup of warm coffee so nicely.

Fill the muffin pan almost all the way to the top. There's enough batter to be divided evenly between all twelve muffin cups.

This muffin recipe uses the "quick burst of heat method" to allow the muffins to bake up tall. Bake them for five minutes at a high temperature then reduce the heat and bake them until they're cooked through.

The best part about making these apple crumb muffins is they take just 45 minutes from start to finish!

Baked apple streusel muffins in a muffin tin.

Tips & tricks for making apple streusel muffins

Muffin liners work best for easy cleanup! The liners prevent the batter from sticking to the pan and make the muffins easy to store.

It's important not to overmix the batter. Mix just until the dry ingredients are moistened. This ensures the muffins will be light and fluffy.

Promptly remove the muffins from the pan after baking and let them cool on a wire rack. The bottoms of the muffins can become soggy from condensation if left to cool down in the pan.

Muffins can be frozen for up to 3 months! After they cool completely, place them a ziptop freezer bag and pop them in the freezer. When you're ready to serve them, thaw overnight in the refrigerator. You can then bring them to room temperature or zap them in the microwave for a few seconds before consuming.

Apple streusel muffins on a white plate with one sliced in half to the inside is visible.

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Apple streusel muffins on a white plate.

Apple Streusel Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes

Light, tender, and moist, these Apple Streusel Muffins are topped with a crumb topping. They’re great for a grab-and-go breakfast option!


For the muffins

  • ½ cup (113 grams) unsalted butter, softened
  • ¾ cup (165 grams) light brown sugar, packed
  • 2 large eggs, room temperature
  • ½ cup (100 grams) plain Greek yogurt, room temperature
  • 1 tablespoon vanilla extract
  • 1 ¾ cups (227 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ cup (60 milliliters) mik, room temperature
  • ¾ cup (93 grams) chopped apple, any variety

For the topping

  • ⅔ cup (86 grams) all-purpose flour
  • ½ teaspoon ground cinnamon
  • ⅓ cup (73 grams) light brown sugar, packed
  • ¼ cup (56 grams) unsalted butter, melted


Make the muffins

  1. Preheat oven to 425ºF degrees. Line 12 muffin cups with paper liners; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or use a hand-held mixer, beat the butter and sugar on medium-high speed until fluffy and pale in color, about 5 minutes.
  3. Add the eggs, yogurt, and vanilla. Beat on medium speed for until well combined, scraping down the sides as needed, about 1 minute.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. 
  5. Add the flour mixture to the butter mixture and beat on low speed until just combined. Add the milk and continue to mix until combined. Fold in the chopped apple.
  6. Divide the batter evenly among the prepared muffin cups.

Make the topping

  1. Combine the flour, cinnamon, and sugar in small bowl. Stir with a whisk. Add the butter and mix with a fork until moist. The mixture will be thick and crumbly. Top each muffin with 1 Tbs of topping. 
  2. Bake for 5 minutes then reduce the oven temperature to 350°F and bake for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean. 
  3. Transfer the muffins from the pan to a wire rack to cool completely.


Make ahead tip

  1. Muffins will stay keep for up to 1 week stored in an airtight container at room temperature.
  2. They will keep for up to 3 months stored in the freezer. Thaw in the refrigerator overnight. Bring to room temperature or warm in the microwave if desired.

Recommended Products

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 33mgSodium: 257mgCarbohydrates: 32gFiber: 1gSugar: 11gProtein: 4g

* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

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Tuesday 24th of October 2017

We enjoyed these muffins, however I did have to make some assumptions in the recipe. Step 3 of the instructions read "In a separate larger bowl combine the flour, sugars, baking powder, baking soda and salt." However the ingredients for the body of the muffins calls for 2 c flour and then 1/2 c flour but no sugars whatsoever. I assumed that the extra 1/2 cup flour was an error and should have been sugar however that didn't explain the use of the plural "sugars". Perhaps that was an error also?

Jen Sobjack

Wednesday 25th of October 2017

Thank you for pointing this out. We switched recipe layouts last year and so many of our recipes got jumbled up. I believe that's what happened to this one. I'm working on retesting the recipe and will get it updated ASAP. I apologize for this!

Sarah @ SnixyKitchen

Wednesday 15th of October 2014

Congrats on your big move! These muffins sound decadent and I love that they're still not that bad for you!


Wednesday 15th of October 2014

Thank you, Sarah! A "healthier" muffin is always a good thing, right?


Tuesday 14th of October 2014

A new house AND apple muffins?! So much to celebrate. :D Congrats on the house and I'm DYING over how awesome these muffins look---totally loving that glaze!


Tuesday 14th of October 2014

Thank you, Sarah!

Julie @ Julie's Eats & Treats

Sunday 12th of October 2014

Ummm I think I'm going on your road trips if you bring muffins along! These look to die for!


Tuesday 14th of October 2014

Haha! The more the merrier! Thank you for reading, Julie!

Nora @ Savory Nothings

Sunday 12th of October 2014

That's so exciting, good luck with finding that perfect house! And this muffins are so pretty - I bet they taste like. Fall explosion!


Tuesday 14th of October 2014

Thank you so much, Nora!

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