Description
These Apple Cinnamon Streusel Muffins feature a soft apple-filled crumb, warm cinnamon flavor, a buttery streusel topping, and a light vanilla glaze. They make a comforting breakfast, snack, brunch treat, or simple dessert.
Ingredients
Apple Cinnamon Muffins
1/2 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup yogurt or sour cream
1/4 cup milk
1 1/2 cups chopped firm apples
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
Cinnamon Streusel Crumb Topping
1/4 cup butter, melted
1/2 cup brown sugar
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
Vanilla Glaze
1 cup powdered sugar
2 tablespoons whole milk or heavy cream
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 375°F.
2. Line a muffin pan with paper liners or lightly grease the cups.
3. Prepare the streusel by combining the melted butter, brown sugar, granulated sugar, cinnamon, and flour in a small bowl.
4. Use a fork to mix until coarse crumbs form, then set the streusel aside.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
6. Beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
7. Add the eggs one at a time, mixing well after each addition.
8. Mix in the vanilla extract.
9. Add the yogurt or sour cream and the milk, then mix until combined.
10. Add the dry ingredients and mix only until no dry streaks remain.
11. Fold the chopped apples into the batter with a spatula.
12. Divide the batter evenly among 12 to 15 prepared muffin cups.
13. Sprinkle the cinnamon streusel evenly over the top of each muffin.
14. Bake for 15 to 17 minutes.
15. Check for doneness with a toothpick. It should come out with a few moist crumbs.
16. Remove the muffins from the oven and allow them to cool.
17. Whisk together the powdered sugar, milk or cream, and vanilla until smooth.
18. Drizzle the vanilla glaze over the cooled muffins before serving.
Notes
Use firm apples such as Granny Smith or Honeycrisp so the pieces hold their shape during baking.
Do not overmix the batter because too much mixing can make the muffins dense or tough.
Do not overbake. Remove the muffins when a toothpick comes out with a few moist crumbs.
Let the muffins cool before adding the glaze so it remains visible on top.
For larger bakery-style muffins, divide the batter among 12 cups and watch the baking time closely.
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Refrigerate the muffins for up to 1 week.
Freeze individually wrapped muffins in a freezer-safe container for up to 3 months.
Warm a muffin in the microwave for 10 to 15 seconds before serving if desired.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 24 g
- Sodium: 220 mg
- Fat: 12 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 4 g