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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 in 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 them.

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: 20 minutes
Cook Time: 18 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

  • 2 ¼ cups (292 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (50 grams) brown sugar
  • ½ teaspoon fine salt
  • ½ teaspoon ground cinnamon
  • 1 tablespoon baking powder
  • 1 cup (240 ml) buttermilk, at room temperature
  • ½ cup (113 grams) unsalted butter, melted and cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (170 g) finely chopped apple, any variety

For the streusel

  • ½ cup (65 grams) all-purpose flour
  • ½ cup (100 grams) packed light brown sugar
  • ½ teaspoon ground cinnamon
  • 5 tablespoons (71 grams) cold unsalted butter, cut into small pieces

For the glaze

  • 1 ½ cups confectioners' sugar
  • 2-3 tablespoons apple cider, or apple juice


Make the muffins

  1. Position the oven rack to the middle position and preheat to 400°F. Line a standard 12-cup muffin tin with paper liners; set aside.
  2. In a large bowl, whisk the flour, sugar, salt, cinnamon, and baking powder until well combined. Make a “well” in the center of the dry ingredients.
  3. In a liquid measuring cup, beat the buttermilk, butter, egg, and vanilla together until combined. Pour into the center of the dry ingredients and stir just until a few streaks of flour remain.
  4. Cover the muffin batter and allow it to rest in the refrigerator for 1 hour or overnight. This will produce more moist, tender, and tall muffins. (If you don’t have time for this, that’s okay. Move on to the next step.)
  5. Add the chopped apple and gently fold until well distributed throughout the batter. Divide evenly among the muffin tin cups.

Make the streusel

  1. In a small bowl, whisk the flour, brown sugar, and cinnamon. Use the back of a fork to cut the butter into the mixture until it is coarse and crumbly. Sprinkle streusel over each muffin, gently pressing into the batter.
  2. Bake 15-18 minutes, until golden brown and a toothpick inserted in the center comes out clean.
  3. Cool the muffins for 5 minutes in the pan then transfer to a wire rack to cool completely.
  4. Top with glaze and serve immediately. Muffins are best the day they are made but they can be stored for later use, see make-ahead tips in the notes below.

Make the glaze

  1. Whisk the confectioners' sugar and apple cider together until smooth. Use only enough cider to make the glaze pourable.


Buttermilk: I don't recommend substituting! Buttermilk is going to give you the very best results for this recipe. If you must, you can make homemade buttermilk.

Apples: I used Granny Smith apples but any tart baking apple will work with this recipe.

Make-Ahead Tip

  1. Place the muffins in an airtight container and keep them at room temperature for up to 3 days. Or refrigerate them for up to 1 week.
  2. Muffins can also be frozen for up to 3 months. Thaw overnight in the refrigerator.

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