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