The scent of apples and cinnamon swirling through my kitchen in the morning—honestly, it’s pure happiness. You know how some breakfasts just make you feel like everything’s right in the world? That’s exactly what these apple cinnamon muffins with streusel topping do for me. The first time I baked them, I was trying to make something cozy for my kids that wasn’t just another bowl of cereal. I wanted that bakery-style muffin, but with a homemade touch. These muffins hit every mark: soft, bursting with chunks of apple, and crowned with a buttery, crumbly streusel.
When I think back, it’s funny because I used to avoid baking with apples—I thought it’d be a hassle. Turns out, chopping apples for muffins is almost therapeutic (and not nearly as fussy as I’d imagined). Plus, the mix of cinnamon and apple is a classic for a reason. It smells like fall, but tastes amazing any time of year. If you’re someone who loves starting the day with something warm and comforting—or maybe you’re just looking to impress at brunch—this apple cinnamon muffins recipe will do the trick.
I’ve made these muffins more times than I can count, tweaking the spices, trying oat flour once (that was a bit too dense, but good for gluten-free folks), and perfecting the streusel so it doesn’t just melt into the muffin. This is one of those recipes that’s become part of my weekend routine. Whether you’re baking for yourself, family, or a crowd, this one’s reliable, easy, and never disappointing. So, if you’re searching for a recipe that’s both simple and soul-soothing, you’re in the right place. Let’s get into these irresistible apple cinnamon muffins!
Why You’ll Love This Apple Cinnamon Muffins Recipe
- Quick & Easy: These muffins come together in under 40 minutes—including baking time. Perfect for those rushed mornings when you need something homemade but don’t have hours to spare.
- Simple Ingredients: No weird specialty items here. Chances are, you’ve got most of what you need already—flour, apples, cinnamon, sugar, butter, and eggs.
- Perfect for Breakfast or Brunch: These muffins are great for lazy weekends, busy weekdays, potlucks, or even as an afterschool snack. I love making a double batch and freezing some for later.
- Crowd-Pleaser: Adults rave about the warm spices, and kids love the sweet, crumbly topping. I’ve had these disappear at bake sales and office parties—no leftovers ever!
- Unbelievably Delicious: The streusel topping is the real kicker. It’s buttery and crunchy, and it pairs perfectly with the moist, apple-packed base. The cinnamon flavor lingers just enough to make you want another bite.
What sets this recipe apart, honestly, is the balance. The apples stay tender but not mushy, the cinnamon isn’t overpowering, and the streusel holds its own without being greasy. If you’ve ever had a muffin where the topping melts into a sad puddle, you’ll know that’s not what you get here. I always use fresh apples (sometimes Granny Smith for tartness), and I blend the streusel by hand to keep big, crunchy bits.
There’s something about biting into one of these muffins—warm from the oven, steam rising, with that cinnamon-apple aroma—that just makes you pause and smile. It’s comfort food, but not heavy or overly sweet. I’ve tried other muffin recipes before, but this is my go-to because it’s reliable, flexible, and, honestly, just makes mornings better. If you want a breakfast that feels special without extra work, these apple cinnamon muffins are your answer.
Ingredients Needed for Apple Cinnamon Muffins with Streusel Topping
This apple cinnamon muffins recipe is packed with simple, wholesome ingredients. You probably have most of them in your pantry already. Here’s what you’ll need:
For the Muffin Batter
- 2 cups (240g) all-purpose flour (can substitute with whole wheat for nuttier flavor)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon (freshly ground is best for a strong flavor)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) brown sugar (adds moisture and depth)
- 2 large eggs, room temperature
- 1/2 cup (120ml) unsalted butter, melted and slightly cooled (swap for vegetable oil if you prefer a lighter texture)
- 1/2 cup (120ml) milk (any type; I’ve used almond milk and it works too)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (about 2 medium) apples, peeled, cored, and diced small (Granny Smith for tartness, Fuji or Gala for sweetness)
For the Streusel Topping
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (65g) brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup (60g) unsalted butter, cold and diced
- Pinch of salt
Optional Add-Ins
- 1/2 cup (60g) chopped walnuts or pecans (for crunch)
- 1/2 cup (80g) raisins or dried cranberries (for a chewy kick)
Most of these ingredients are pantry staples, which makes throwing these muffins together a breeze. If you’re out of milk, don’t worry—yogurt or sour cream works beautifully and makes the muffins extra moist. For apples, I really like using a mix of tart and sweet for depth. And if you need to keep things dairy-free, swap the butter for coconut oil and the milk for plant-based alternatives.
I always recommend splurging on real cinnamon—Saigon cinnamon is my favorite for its bold flavor. For flour, King Arthur is my go-to because it gives the muffins a great structure. If you’re gluten-free, a 1:1 all-purpose gluten-free flour works fine (though the texture is a bit different—still tasty!). The streusel is the star here, so cold butter is key; don’t use margarine or it’ll be too soft.
Equipment Needed
- Muffin Tin: Standard 12-cup tin works best. If you have a silicone one, the muffins pop out super easily.
- Parchment Muffin Liners: These help prevent sticking and make cleanup a breeze. I’ve used regular paper liners too—they’re fine in a pinch.
- Mixing Bowls: One large for the batter, one small for the streusel.
- Whisk and Spatula: A whisk for blending dry ingredients, a spatula for folding in apples without crushing them.
- Apple Peeler and Corer: Not essential, but makes prepping apples much quicker. I’ve used a paring knife plenty of times—it works if you’re careful.
- Measuring Cups and Spoons: For accuracy. I like stainless steel—they’re sturdy and easy to clean.
- Cooling Rack: Helps prevent soggy bottoms (trust me, learned this the hard way).
If you don’t have a muffin tin, you can use ramekins or a cake pan and adjust the baking time (though you’ll lose that classic muffin shape). For the streusel, a pastry cutter is handy, but two forks or your fingers work just as well. I’ve used budget-friendly tools for years, and as long as you keep them clean and dry, they’ll last ages.
Preparation Method
- Prep the Oven and Tin: Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners or lightly grease with butter.
- Make the Streusel Topping: In a small bowl, combine 1/2 cup (60g) flour, 1/3 cup (65g) brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add the cold, diced butter and rub it in with your fingertips or use a pastry cutter until the mixture looks crumbly—like wet sand with some chunky bits. Set aside in the fridge while you make the batter (keeps it nice and cold).
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups (240g) flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons cinnamon. Make sure there are no lumps—sometimes cinnamon clumps up.
- Blend Wet Ingredients: In another bowl, use a whisk to combine 1/2 cup (120ml) melted butter, 1/2 cup (120ml) milk, 2 large eggs, 1/2 cup (100g) sugar, 1/4 cup (50g) brown sugar, and 1 teaspoon vanilla. Whisk until smooth and slightly pale.
- Combine Wet and Dry: Pour wet ingredients into the dry mixture. Stir gently with a spatula until just combined—don’t overmix or muffins can get tough. The batter should look thick but not dry. If it seems too dry, add a tablespoon of milk.
- Fold in Apples: Gently fold in 1 1/2 cups diced apples (and optional nuts or dried fruit, if using). Make sure apples are evenly distributed but don’t overwork the batter.
- Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about 3/4 full. Don’t worry if the batter looks lumpy—it’ll smooth out as it bakes.
- Add Streusel: Take the streusel out of the fridge and sprinkle it generously over each muffin. Press lightly to help it stick.
- Bake: Place the tin in the oven and bake for 18-22 minutes. Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs—watch for golden tops and bubbling streusel.
- Cool: Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack. They’ll keep their shape and the bottoms won’t get soggy.
Notes: If muffins are browning too quickly, tent tin with foil. Overmixing is the enemy—stir just enough to bring it together. If apples are very juicy, pat them dry with a paper towel before adding. The streusel should be chunky, not powdery; cold butter is key! If you notice muffins sticking, let them cool a bit longer before removing.
Cooking Tips & Techniques
- Don’t Overmix: Seriously, this one’s huge. The first time I made these, I whisked everything until it was super smooth—big mistake! The muffins were dense and chewy. Stir gently and stop as soon as the flour disappears.
- Cold Streusel: Keeping the streusel topping cold until just before baking helps it stay crumbly and crunchy. Warm butter can make it melt into the muffins.
- Apple Choice: Tart apples like Granny Smith hold their shape and add a nice contrast to the sweet muffin. If you want a softer texture, go for Gala or Fuji. Mixing apple types is my secret for extra flavor.
- Even Sizing: Making sure all muffin cups are filled equally means they bake at the same rate. Use an ice cream scoop (life-saver!) for portioning.
- Testing for Doneness: Toothpick test is classic, but also look for golden brown tops and the smell—a warm, cinnamon-apple aroma means they’re close!
I’ve had muffins collapse or come out gummy when I rushed the cooling step. Let them set in the tin for a few minutes before moving to a rack. Also, watch your oven—some bake hotter than others. If your muffins are browning too fast, lower the temp by 10°F (5°C).
Multitasking tip: Prep the streusel first, then chop apples while the oven preheats. If you’re making a double batch, mix dry ingredients for both at once—just keep wet batter separate until ready to bake. Consistency is key, and it really comes down to not overworking the batter and keeping that streusel cold.
Variations & Adaptations
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend. I’ve tried Bob’s Red Mill and it works well, though muffins are a bit more crumbly.
- Dairy-Free: Use coconut oil or vegan butter in place of regular butter, and swap milk for almond or oat milk. The flavor is still rich—my neighbor swears by the coconut oil version!
- Seasonal Twist: In fall, add a dash of ground nutmeg or clove for extra warmth. In spring, try diced pears instead of apples for a fun switch.
- Nut-Free: Omit nuts entirely, or use seeds like pumpkin or sunflower for crunch without allergens.
- Reduced Sugar: Cut sugar by 1/3 for a lightly sweet muffin. Apples provide plenty of natural sweetness.
I love swapping the apples for blueberries in summer—just toss them with a little flour first so they don’t sink. For a decadent treat, add a drizzle of simple vanilla glaze (powdered sugar, milk, vanilla) after baking. If you’re baking for kids, mini muffins are a hit—just reduce the baking time to 10-12 minutes.
Serving & Storage Suggestions
Serve these apple cinnamon muffins warm or at room temperature—honestly, they’re best fresh out of the oven with the streusel still crisp. If you’re presenting for brunch, arrange on a pretty platter with a dusting of powdered sugar. Pair with hot coffee, chai, or even apple cider for that full cozy vibe.
For storage, keep muffins in an airtight container at room temperature for up to 2 days. They’ll stay moist thanks to the apples. If you’re looking to extend their life, pop them in the fridge for up to 5 days. They freeze beautifully—wrap individually, freeze for up to 2 months, and reheat in the oven at 325°F (160°C) for 8-10 minutes. The flavors actually deepen after a day or two, so leftovers are kind of a treat.
Reheat muffins in the microwave for 10-15 seconds or in a low oven to restore the crisp topping. If you want to add a little butter or honey before serving, go for it—no judgement here!
Nutritional Information & Benefits
Each apple cinnamon muffin (with streusel) is approximately 230 calories, with 8g fat, 36g carbs, and 3g protein. The apples provide fiber and vitamin C, while cinnamon can help stabilize blood sugar. If you opt for whole wheat flour, you’ll get a bit more fiber and minerals.
This recipe can be easily adapted for low sugar or dairy-free diets. There are potential allergens (eggs, milk, wheat, nuts if you use them), so make sure to check with guests before serving. Personally, I love knowing these muffins have real fruit and not just sugar—makes them feel like a healthy indulgence that fits with my wellness goals.
Conclusion
If you’re searching for a breakfast treat that’s easy, crowd-pleasing, and absolutely delicious, these apple cinnamon muffins with streusel topping are the answer. The combination of tender apples, warm cinnamon, and crunchy topping is seriously addictive. I love this recipe because it’s flexible—you can tweak it for dietary needs, adjust the sweetness, or toss in seasonal fruit and nuts.
Honestly, there’s nothing like a homemade muffin to make mornings feel special. I hope you give this recipe a try and make it your own. Let me know how it turns out—drop a comment below with your tweaks, share a photo, or tag me if you post on social media! Happy baking, and may your kitchen always smell like cinnamon and apples.
FAQs About Apple Cinnamon Muffins with Streusel Topping
Can I use applesauce instead of fresh apples?
You can swap half the diced apples for applesauce if needed, but using all applesauce will make the muffins much softer and less chunky. I recommend sticking with fresh apples for texture.
Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free flour blend. The muffins might be a bit more crumbly, but they still taste fantastic.
How do I prevent the streusel from melting into the muffin?
Keep the streusel cold until just before baking, and make sure to use cold butter. Press it lightly onto each muffin before popping them in the oven.
What are the best apples for these muffins?
Granny Smith for tartness, Gala or Fuji for sweetness. Mixing varieties is my favorite way to add depth of flavor.
Can I freeze these muffins?
Absolutely! Wrap each muffin individually and freeze for up to 2 months. Reheat in the oven for best texture.
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Apple Cinnamon Muffins with Streusel Topping
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
These bakery-style apple cinnamon muffins are soft, packed with fresh apple chunks, and topped with a buttery, crumbly streusel. Perfect for breakfast, brunch, or a cozy snack, they come together quickly and are always a crowd-pleaser.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup milk (any type)
- 1 teaspoon pure vanilla extract
- 1 1/2 cups apples, peeled, cored, and diced small (about 2 medium apples)
- For Streusel Topping:
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and diced
- Pinch of salt
- Optional Add-Ins:
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with parchment liners or lightly grease.
- Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt. Add cold, diced butter and rub in with fingertips or use a pastry cutter until crumbly. Refrigerate while preparing batter.
- In a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons cinnamon.
- In another bowl, whisk together 1/2 cup melted butter, 1/2 cup milk, 2 eggs, 1/2 cup sugar, 1/4 cup brown sugar, and 1 teaspoon vanilla until smooth.
- Pour wet ingredients into dry ingredients. Stir gently with a spatula until just combined. If batter is too dry, add a tablespoon of milk.
- Fold in diced apples and any optional add-ins (nuts or dried fruit).
- Spoon batter into muffin tin, filling each cup about 3/4 full.
- Sprinkle streusel topping generously over each muffin and press lightly.
- Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool muffins in the tin for 5 minutes, then transfer to a cooling rack.
Notes
Do not overmix the batter to avoid dense muffins. Keep streusel topping cold until baking for best texture. Use a mix of tart and sweet apples for depth of flavor. If apples are very juicy, pat them dry before adding. Muffins freeze well; wrap individually and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
Keywords: apple cinnamon muffins, streusel topping, breakfast muffins, easy muffin recipe, brunch, fall baking, apple recipe, homemade muffins
