Apple-Cinnamon Muffins With Streusel Topping

Warm cinnamon, sweet apples, and buttery crumbs make these Apple-Cinnamon Muffins With Streusel Topping a cozy choice for breakfast or afternoon coffee. Each muffin has a soft, tender center with small pieces of fresh apple throughout, while the streusel bakes into a lightly crisp topping.

The method starts with a hot oven to encourage tall muffin tops, then finishes at a lower temperature so the centers bake evenly. The recipe makes up to 14 standard muffins and can also be frozen for later.

Why You’ll Love This Recipe

• Makes up to 14 standard muffins.
• Uses fresh chopped apples for clear apple flavor.
• Features a buttery cinnamon streusel topping.
• Produces tall muffin tops with a soft, tender crumb.
• Baked muffins can be frozen for up to 3 months.

Ingredients

For the Streusel Topping

• ⅓ cup (67 g) packed light or dark brown sugar
• 1 Tbsp (15 g) granulated sugar
• 1 tsp ground cinnamon
• ¼ cup (4 Tbsp/56 g) unsalted butter, melted
• ⅔ cup (84 g) all-purpose flour

Mix the streusel only until large crumbs form. Overmixing can turn it into a thick paste.

For the Muffins

• 1¾ cups (219 g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup (113 g) unsalted butter, softened to room temperature
• ½ cup (100 g) packed light or dark brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs, at room temperature
• ½ cup (120 g) plain yogurt or sour cream, at room temperature
• 2 tsp pure vanilla extract
• ¼ cup (60 ml) milk, at room temperature
• 1½ cups (180 g) peeled apples, chopped into ½-inch pieces

Firm apples such as Granny Smith, Honeycrisp, Fuji, Gala, or Pink Lady work well. Use chopped apples rather than grated apples for this recipe.

For the Optional Vanilla Icing

• 1 cup (120 g) confectioners’ sugar
• 3 Tbsp (45 ml) heavy cream or milk
• ½ tsp pure vanilla extract

How to Make This Recipe

Step 1: Prepare the Pan, Oven, and Streusel

Preheat the oven to 425°F (218°C). Line a standard 12-cup muffin pan with paper liners or spray it with nonstick spray. In a medium bowl, combine the brown sugar, granulated sugar, and cinnamon for the streusel. Stir in the melted butter, then gently mix in the flour with a fork until large crumbs form. Set aside.

This recipe makes up to 14 muffins, so you may need a second pan or a second baking batch.

Step 2: Mix the Dry Ingredients and Cream the Butter

In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

In a separate bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer or stand mixer fitted with a paddle attachment. Beat on high speed for about 3 minutes, scraping down the bowl as needed, until smooth and creamy.

Step 3: Add the Wet Ingredients and Apples

Add the eggs one at a time, mixing after each addition. Add the yogurt or sour cream and vanilla, then beat until mostly creamy. A slightly curdled appearance is normal.

With the mixer on low speed, add the dry ingredients and milk. Mix only until no visible flour pockets remain. Fold in the peeled, chopped apples with a spatula.

The batter should be thick. Avoid adding extra milk, since changing the liquid amount can affect the muffin texture and rise.

Step 4: Fill the Muffin Cups and Add Streusel

Divide the batter evenly among the muffin cups, filling each one to the top. Sprinkle the streusel over the batter and press it gently into the surface.

Filling the cups fully helps create taller muffin tops. Do not press the batter down into the cups or overmix it after adding the apples.

Step 5: Bake, Cool, and Finish

Bake the muffins at 425°F (218°C) for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and continue baking for 15–18 minutes.

The tops should be golden and risen. A toothpick inserted into the center should come out clean or with a few moist crumbs. The centers should feel set rather than wet or wobbly.

Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack. For the optional icing, whisk together the confectioners’ sugar, cream or milk, and vanilla. Drizzle over warm or cooled muffins.

Expert Tips for Better Results

• Bring the butter, eggs, yogurt or sour cream, and milk to room temperature.
• Spoon and level the flour instead of scooping it directly from the bag.
• Cut the apples into even ½-inch pieces for consistent baking.
• Use fresh baking soda and baking powder for dependable lift.
• Do not overmix the batter or streusel.
• If the muffins rise and then flatten, they may need a few additional minutes of baking.
• Judge doneness by the center texture and toothpick test, not only by the timer.

Variations

• Use plain Greek yogurt in the same ½-cup (120 g) quantity.
• Use sour cream in the same ½-cup (120 g) quantity.
• Use dairy or nondairy milk in the approved ¼-cup (60 ml) quantity.
• For jumbo muffins, bake at 425°F for 5 minutes, then at 350°F for 22–25 minutes. This makes about 6 muffins.
• For mini muffins, bake at 350°F for 12–14 minutes. This makes approximately 36–40 mini muffins.

Serving Suggestions

• Serve a warm muffin with coffee, tea, or cold milk.
• Drizzle with the optional vanilla icing for a sweeter finish.
• Add the muffins to a brunch tray with fresh apple slices.
• Pack a cooled muffin as an afternoon snack.
• Serve slightly warm so the apple pieces are tender and the streusel remains textured.

Storage and Reheating

• Store covered muffins at room temperature for a few days.
• Refrigerate for up to 1 week.
• Cool muffins completely before freezing.
• Freeze without icing whenever possible.
• Wrap muffins individually or place them in an airtight freezer bag or container.
• Freeze for up to 3 months.
• Thaw at room temperature or in the refrigerator.
• Add fresh icing after thawing if desired.
• The primary source does not provide a specific reheating temperature or time.
• Microwave warming may soften the streusel topping.