When autumn finally arrives each year, apple muffins are always first up on my baking agenda. They’re incredibly easy to prepare and make a wonderful addition to any breakfast or brunch.
I recommend dicing the apples small so that the muffins stay intact. I prefer leaving the skins on since they soften up in the oven and add some nice texture. But you can certainly peel them first.
I’ve kept this recipe simple by only adding ground cinnamon to the batter, but feel free to experiment by adding additional spices! Nutmeg, allspice and even a small pinch of ground cloves will all work perfectly in this recipe.
Apple Streusel Muffins:
Yields: 12 muffins
Total Time: 30 minutes
For the streusel topping:
- 1/4 cup all-purpose flour
- 2 tablespoons finely chopped almonds or almond flour
- 2 tablespoons brown sugar
- Pinch of kosher salt
- 2 tablespoons unsalted butter, cold and chopped into small pieces
For the muffins:
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup brown sugar
- ½ teaspoon cinnamon
- 1 cup sweet apples, finely diced (about 1 large)
- 1 large egg
- 1 teaspoon vanilla
- ¾ cup milk, regular or non-dairy
- ⅓ cup melted butter
- Preheat the oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with baking cups or grease the pan with baking spray.
- To prepare the streusel topping, combine the flour, almonds, brown sugar and salt in a small bowl. Add the butter and press together by hand until the mixture is evenly combined and crumbly. Set aside.
- Next, prepare the muffin batter. In a large bowl, whisk together the flour, baking powder, brown sugar and cinnamon. Stir in the chopped apple.
- In a separate bowl, whisk together the egg, vanilla, milk and melted butter. Stir the wet ingredients into the dry until just combined. Don’t overwork the batter, some lumps are fine.
- Scoop the batter into the prepared pan and sprinkle the streusel topping evenly on top of each muffin.
- Bake for 22 to 25 minutes. Allow to cool for 5 minutes.
- Enjoy warm or at room temperature.
Photo credit: Jennifer Farley