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 were 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.
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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 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
- 1/2 cup (113 grams) unsalted butter, softened
- 3/4 cup (165 grams) light brown sugar, packed
- 2 large eggs, room temperature
- 1/2 cup (100 grams) plain Greek yogurt, room temperature
- 1 tablespoon vanilla extract
- 1 and 3/4 cups (227 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup (60 milliliters) mik, room temperature
- 3/4 cup (93 grams) chopped apple , any variety
- Preheat oven to 425ºF degrees. Line 12 muffin cups with paper liners; set aside.
- Add the eggs, yogurt, and vanilla. Beat on medium speed for until well combined, scraping down the sides as needed, about 1 minute.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- 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.
- Divide the batter evenly among the prepared muffin cups.
Make the topping
- 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.
- 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.
- Transfer the muffins from the pan to a wire rack to cool completely.
Make ahead tip
- Muffins will stay keep for up to 1 week stored in an airtight container at room temperature.
- 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.