Description
Apple cinnamon muffins combine fresh diced apples, warm cinnamon, and a soft muffin crumb with a buttery streusel topping. This easy recipe works well for breakfast, brunch, dessert, or an afternoon snack and makes 12 moist bakery-style muffins.
Ingredients
7 tablespoons butter, melted
2/3 cup brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, at room temperature
1/2 cup vegetable oil
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 1/2 cups apples, peeled, cored, and diced
Instructions
1. Preheat the oven to 425°F and line a standard 12-cup muffin pan with paper liners.
2. Prepare the streusel by combining the melted butter, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl.
3. Add 1 cup flour to the streusel mixture and stir with a fork until coarse crumbs form.
4. Place the streusel in the refrigerator while preparing the muffin batter.
5. Whisk 1 3/4 cups flour, baking powder, salt, and 2 teaspoons cinnamon together in a medium bowl.
6. Add the granulated sugar, light brown sugar, eggs, vegetable oil, milk, and vanilla extract to a large bowl.
7. Stir the wet ingredients until just combined.
8. Add the dry ingredients to the wet ingredients.
9. Mix gently until no dry streaks remain, taking care not to overmix.
10. Fold the diced apples into the batter with a spatula.
11. Divide the batter evenly among the prepared muffin cups, filling each cup almost to the top.
12. Sprinkle the chilled streusel evenly over the muffin batter.
13. Press the streusel down lightly so it adheres.
14. Bake the muffins at 425°F for 5 minutes.
15. Without opening the oven door, reduce the temperature to 350°F.
16. Continue baking for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
17. Let the muffins cool in the pan for 5 minutes.
18. Transfer the muffins to a wire rack and let them finish cooling.
Notes
Use firm apples such as Honeycrisp, Granny Smith, Braeburn, or Pink Lady for the best texture.
Measure flour with the spoon-and-level method to avoid dry muffins.
Mix the batter only until combined because overmixing can make the muffins dense.
Dice the apples into small, even pieces so they bake consistently.
Do not open the oven during the first 5 minutes of baking.
Do not overbake the muffins. Remove them when a toothpick shows a few moist crumbs.
Add 3/4 cup chopped walnuts or pecans for extra texture if desired.
Store completely cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerate the muffins for up to 5 days.
Freeze cooled muffins in a freezer-safe bag or container for up to 3 months.
Thaw frozen muffins at room temperature before serving.
Warm one muffin in the microwave for about 10 to 15 seconds if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 365
- Sugar: 26 g
- Sodium: 219 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 49 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg