Apple Streusel Muffins
The epitome of a cozy, these Apple Streusel Muffins are packed with warm spices and apples and sprinkled with a buttery cinnamon brown sugar crumble topping. Best eaten warm!
Equipment
- Standard muffin tin
- Cupcake or muffin liners (optional)
Ingredients
Apple Muffins
- 1 ¾ cups all-purpose flour 210g
- ¼ teaspoon kosher salt
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅔ cup granulated sugar 133g
- 1 large egg room temperature
- ¼ cup vegetable/canola oil 60ml
- ¼ cup unsalted butter melted (57g)
- ½ cup greek yogurt room temperature (65g)
- ¼ cup whole milk room temperature (50g)
- 1 teaspoon vanilla extract or paste
- 2 medium apples peeled, cored and diced (1½ cups or 150g)
Streusel Topping
- ¼ cup unsalted butter melted (57g)
- ½ cup all-purpose flour 60g
- ½ cup light brown sugar 100g
- ½ cup rolled oats 50g
- ⅛ teaspoon kosher salt
- ⅛ teaspoon cinnamon
Instructions
Streusel Topping
- Begin by making the streusel topping. In a bowl, combine the melted butter, flour, brown sugar, oats, cinnamon and salt with a fork until all dry pieces are incorporated and pea sized crumbles form. Set aside.
Apple Muffins
- Whisk together the flour, salt, baking powder and spices into a bowl and set aside.
- In a large bowl, mix together the wet ingredients (sugar, egg, oil, butter, greek yogurt, whole milk and vanilla) with a whisk until combined.
- Add the wet ingredients into the dry ingredients and mix with a rubber spatula or wooden spoon until just combined. Fold in the diced apple until incorporated, but do not overmix.
- Add the batter to the fridge for 30 minutes (if time allows).
- Preheat the oven to 425℉ and line a standard muffin tin with 12 liners. You can also omit the liners and simply grease your tin.
- Fill each well ¾ full with batter and evenly distribute the streusel topping over each muffin.
- Bake for 5 minutes, then lower the oven temperature to 350℉ and bake for another 13-16 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Cool for 5 minutes in the pan, then remove the muffins to a wire rack to finish cooling.
Notes
You can use any type of apple you have on hand, but Honey Crisp, Braeburn, Pink Lady, Granny Smith are best!
Cover the muffins and store at room temperature for 3 days.
Nutrition
Calories: 314kcalCarbohydrates: 45gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 35mgSodium: 158mgPotassium: 109mgFiber: 2gSugar: 24gVitamin A: 282IUVitamin C: 1mgCalcium: 75mgIron: 2mg
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