Apple Cinnamon Streusel Muffins Recipe

These crumbly apple streusel muffins are sure to become your new favorite treat. They are perfectly spiced with cinnamon and nutmeg, and bursting with fall flavor in each bite! Apples are a must when making any fall dessert. They are so soft and juicy when baked, and their tart flavor pairs perfectly with warm spices! Apple galette, tart, and cobbler are more rustic desserts to try out this fall!

Cinnamon Apple Streusel Muffin Recipe

As much as I love some pumpkin, I think apple recipes are highly underrated for fall. Apple is king in my book. The way the tart, sweet flavor of apple blends with cinnamon and nutmeg is so delicious. It’s a classic pairing! Then, put it in muffin form and you have a seriously tasty treat on your hands. My caramel apple cupcakes have been a favorite at our house recently, but I think these apple streusel muffins are just as good, if not better! Topping the muffins with streusel makes them taste like little pastries. It’s all the buttery goodness that you need in your life right now. They are absolute perfection! Take them to a potluck. Serve them at a birthday party. Have them with coffee. These tasty muffins will shine no matter the occasion! When I pull these out of my oven, 1- the smell is to die for, and 2- it is beyond difficult not to gobble one up in all of its steamy, warm goodness. Whether you choose to eat them as-is or with a little cinnamon honey butter inside, you’re going to love how perfectly sweet and moist these are. They’re the perfect dessert or breakfast, honestly, and I haven’t been able to get enough! These apple streusel muffins are soft, sweet, and ready to please. Just the kind of thing your family will go crazy over!

Ingredients for Apple Streusel Muffins

Don’t let the hefty ingredient list fool you, these are all things you have in your pantry right now! The key here is just to use the freshest apples possible. Looking for measurements? You can find them in the recipe card below!

Muffin Base

Eggs: Eggs are used as a binding agent and to add moisture.Sour Cream: This is the secret ingredient for getting your muffins as moist as possible! It bumps up the fat content in your batter. It also adds a hint of a tangy flavor which I find to be delicious!Butter: I use unsalted, melted butter in this recipe. Because of the added fat content, it helps to keep your muffins moist. It also adds a tasty rich flavor!Granulated Sugar: This is what’s going to make your muffins perfectly sweet. It melts down to create the perfect texture during the baking process!All-Purpose Flour: Not only is it what I typically have on hand, but all-purpose flour also makes your muffins light and airy! This is because it doesn’t have a high protein content.Baking Powder and Baking Soda: Using both baking powder and baking soda is a must! They keep your muffins from becoming dense.Salt: Add salt to enhance flavor!Cinnamon: This is what’s going to give your muffins their perfect fall flavor! It’s the perfect addition of warm spice.Nutmeg: Also a necessity! Nutmeg is warm, sweet, and woody.Apples: You can use just about any apple variety here. I like using Granny Smith for their tart flavor! No matter the apple you choose, just make sure they are fresh, peeled and diced! See more tips on choosing apples below.

Streusel Topping

All-Purpose Flour: For the best light and crumbly structure!Granulated Sugar: This will add the perfect sweetness to your streusel.Brown Sugar: For a little extra depth and rich sweetness!Cinnamon: You can never have enough cinnamon in fall desserts! Pop some into your streusel for added tastiness.Cold Butter: Using diced cold butter is super important here! The low temperatures will make your topping nice and crumbly.

How to Make Apple Cinnamon Streusel Muffins

Making homemade muffins is much easier than you’d think! They come together in just a few simple steps. In no time, your kitchen will be filled with the amazing smells of apple and autumn spice!

Vegetable Oil: Using vegetable oil instead of butter in this recipe will give your muffins a more tender crumb. It also adds moisture. If you’d like to substitute the oil for butter, you may, but know that the crumb will change the texture.Diced Apples: You can dice your apples large or small for this recipe, but I like a smaller dice so the apple gets more evenly distributed throughout the batter.Apple Varieties: There are several different types of apples that hold up well to baking. Granny Smith apples are nice and tart and hold their shape, while Honeycrisp are sweeter, larger and hold their shape just as well. Braeburn or Pink Lady apples are bursting with flavor and a popular choice!Don’t Overfill: Only fill your muffin tin 2/3 of the way full. If you overfill them, they may spill over the sides and stick to the pan.

In the Refrigerator: Store in an airtight container in the refrigerator for up to 5 days. Let come to room temperature before serving.In the Freezer: You can store your muffins in freezer bags for up to 3 months. Let them thaw overnight in the fridge before eating.Reheating: To reheat, wrap your muffin in a paper towel and pop it in the microwave for 10-15 second intervals. Serve when warmed through.

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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.