I love a good muffin! Especially when it has a streusel topping! These Apple Cinnamon muffins are just what you need for a fall morning breakfast – but they also make a great anytime snack.
Preheat your oven and line or spray your muffin pan. Mix up the streusel topping and refrigerate while you prepare the muffins.
Chop or dice 1 cup of apples, which is about 1 large apple.
To add more fall flavor to the apples, toss them with cinnamon and dark brown sugar and set aside.
Whisk the dry ingredients together in a large bowl.
In a small bowl, combine the liquid ingredients and whisk until the eggs are well combined with the other liquids.
Pour the liquid ingredients over the dry ingredients and gently mix with a spatula, stirring just until the flour disappears. Do not overmix.
Gently fold in the apples.
Use an ice cream scoop, or large spoon, to divide the batter evenly among the muffin cups.
Gently press the streusel topping into the batter. Sprinkle on a bit of turbinado sugar or coarse sugar, if desired, it just adds a bit of crunch and sparkle.
Bake for 18-20 minutes or until the muffin tops are golden and the tops are set. Transfer the pan to a cooling rack and let cool for 5 minutes.
Remove from the pan and ENJOY! Wonderful apple and cinnamon flavors with sweet streusel topping. An added bonus is the wonderful baking aroma that fills your kitchen when these are in the oven.
You probably have all the ingredients you need to make these in your pantry and refrigerator. Great way to enjoy the flavors of fall!
Apple Cinnamon Muffins
Ingredients
Streusel Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed dark brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons butter, melted
Apples
- 1 cup peeled and diced Honeycrisp apple, or other tart apple
- 1/2 teaspoon cinnamon
- 1 tablespoon packed dark brown sugar
Muffins
- 2 cups all-purpose flour
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon freshly grated nutmeg, optional
- 1/2 teaspoon salt
- 1/2 cup butter, melted and slightly cooled
- 3/4 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla
- turbinado or coarse sugar, optional
Instructions
- Preheat oven to 400°. Line a muffin pan with paper muffin cups or spray with nonstick cooking spray.
Streusel
- Combine the flour, sugars, cinnamon and melted butter in a small bowl. Mix with a fork, until combined and mixture is crumbly. Place the bowl in the refrigerator until ready to use.
Apples
- Gently toss diced apples with 1/2 teaspoon cinnamon and 1 tablespoon packed dark brown sugar. Set aside.
Muffins
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt, allspice and nutmeg, if using.
- In a small bowl, combine the melted butter, buttermilk, eggs and vanilla. Whisk until the eggs are well combined with the other liquid ingredients.
- Pour the liquid ingredients over the dry ingredients and gently stir together with a spatula. Don't over mix the batter, stir just until the flour disappears. Gently fold in the apples mixed with cinnamon and brown sugar.
- Divide the muffin batter evenly among the muffin cups, using an ice cream scoop or large spoon. Top each muffin evenly with crumb topping. Gently press the crumbs into the batter. Sprinkle with turbinado or coarse sugar, if desired.
- Bake the muffins for 18-20 minutes or until the muffin tops are golden and the tops are set. You can insert a toothpick into the center of a muffin and if it comes out clean, they are done.
- Transfer the pan to a cooling rack and let the muffins cool for 5 minutes in the pan. Remove from the pan and enjoy!
