With a cinnamon-spiced batter and crunchy topping, these Apple Streusel Muffins are full of cozy fall flavors. Great for a grab-and-go breakfast or dessert!
Prep Time 20 minutesminutes
Cook Time 18 minutesminutes
Total Time 38 minutesminutes
Servings 14
Ingredients
For the muffins
2 ¼cups(292g)all-purpose flour
½cup(100g)granulated sugar
¼cup(50g)light brown sugar
1 ½teaspoonsbaking powder
½teaspoonbaking soda
½teaspoonground cinnamon
½teaspoonsalt
¾cup(180ml)buttermilk, at room temperature
½cup(113g)unsalted butter, melted and cooled
2large eggs, at room temperature
1teaspoonvanilla extract
1cup(130g)diced apple, any variety
For the streusel
⅔cup(86g)all-purpose flour
⅓cup(70g)light brown sugar, packed
½teaspoonground cinnamon
¼cup(56g)unsalted butter, melted
For the glaze
1 ½cups(180g)confectioners’ sugar
2-3tablespoonsapple cider, or apple juice
Instructions
Make the muffins
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.
In a large bowl, whisk the flour, both sugars, baking powder, baking soda, cinnamon, and salt, cinnamon until well combined. Make a “well” in the center of the dry ingredients.
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. Gently stir in the apple.
Divide evenly among the muffin tin cups, filling the cups only ⅔ full.
Make the streusel
In a small bowl, whisk the flour, brown sugar, and cinnamon. Use a fork to stir in the butter until the mixture is coarse and crumbly. Sprinkle streusel over each muffin, gently pressing into the batter.
Bake 12-15 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Cool the muffins for 5 minutes in the pan then transfer to a wire rack to cool completely.
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
Whisk the confectioners’ sugar and apple cider together until smooth. Use only enough cider to make the glaze pourable.
Notes
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. You can toss the apples with a little lemon juice to prevent them from browning.
Make-Ahead Tip
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.
Muffins can also be frozen for up to 3 months. Thaw overnight in the refrigerator.