Apple Cinnamon Streusel Muffin Recipe
- December 30, 2021
They aren’t complete without the delicious brown sugar cinnamon streusel crumb topping and an easy vanilla glaze.…But apples – spiced with cinnamon, ginger, and vanilla, and folded into a buttery muffin batter and generously topped with a crumbly brown sugar streusel – sound pretty great too.When I first baked these apple crumb muffins, years ago now, the leaves were just beginning to change in the middle of Georgia; the fall foliage creeping in with vibrant bursts of crimson and golden yellow.Autumn beginning in fits and starts, flirting between the mid-eighties one day, and a full twenty degrees cooler the next.I was however, quite stubbornly set to autumn, our little apartment kitchen filled with the aromas of fall baking, slow-braised stews, and hearty, simmering soups.Inspired by the start of apple season, and tempted by the many lovely varieties, beautifully-stacked and practically glowing on display, I’d over-indulged at the market, and needed a new recipe to feature my hoard.A few of the tart varieties made their way into these simple, but flavorful muffins, elevated beyond their humble appearance with a bevy of spices, an irresistible streusel crumb topping, and an optional (but recommended) vanilla glaze.It’s worth the extra step to peel your apples, and dice them small so they incorporate evenly throughout the batter.It’s worth the extra step to peel your apples, and dice them small so they incorporate evenly throughout the batter.baking powder and soda: for just the right amount of lift and perfect, gently domed muffin tops.warming spices: cinnamon, ginger, nutmeg, and cloves are a match made in heaven with sweet apples and a buttery streusel.cinnamon, ginger, nutmeg, and cloves are a match made in heaven with sweet apples and a buttery streusel.It’s a classic streusel, made with flour, white and brown sugars, cinnamon, and melted butter, and really takes these apple muffins to the next level.If you make these apple streusel muffins, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! .
Apple Strudel Muffins Recipe
I also did this first and added the sugar to the apples to help leach out the juice to make the batter not so thick.These made 6 Texas size muffins and baked up like a picture and were very moist.So that you do not have to read previous reviewers, these are the most suggested changes to rec, which I also followed: Double the amount of apples ( do half shredded, half chopped), add 1 tsp of cinnamon to dough, do 1/2 white 1/2 brown sugar.For strudel topping I melted the butter so that I do not have it that crumbly and it was perfect, did not sink into muffins for sure.The batter really does come out looking like cookie dough, so don't be afraid that you did something wrong, it's supposed to be like that.By the way - a tip for getting the muffin out of the pan if you aren't using paper cups, is to use a pineapple knife to get underneath it.The muffin batter was very dry and that was after I only put in a cup and a half of flour.When I made the strudel it looked fine but when I went to bake it the mixture bled all over my oven and started a fire.I'm not a baking novice by any means and I do make quite a bit of muffins for my family--this recipe was an absolute flop for me.Not only am I angry that I wasted the ingredients I now have to scrape the sugar off the bottom of my oven.I thought the batter was a bit stiff, but remember that moisture will be released as the apples bake, and they were very moist when finished.I make mini muffins with the recipe by adding cinnamon, a little milk if the batter is thick, omitting the crumb topping, and baking for about 15 minutes.Baked some muffins.. they were good but a bit bland.. so I added 2 tsp of cinnimon to the batter and a little oatmeal to the struesel....
they were OUTSTANDING! .
Apple Cinnamon Crumb Muffins
These crumb-topped apple muffins have been a personal and reader favorite since I published the recipe in 2014.It’s always disappointing when you bite into a muffin and there’s hardly any “stuff” like blueberries, chocolate chips, etc.Texture: The apple cinnamon muffins are moist because we add yogurt (or sour cream) to the batter.And because we start with creamed butter and sugars, the muffins are soft, light, and cakey like a cupcake.We don’t overload the batter with milk (use only 1/4 cup (60ml)), so you still have a slightly dense texture.The apple cinnamon muffins are moist because we add yogurt (or sour cream) to the batter.And because we start with creamed butter and sugars, the muffins are soft, light, and cakey like a cupcake.We don’t overload the batter with milk (use only 1/4 cup (60ml)), so you still have a slightly dense texture.An electric mixer is key for creaming the butter and sugars together and if you decide to add the icing, you just need a whisk.It starts with basic dry ingredients like flour, baking powder + soda, and salt.The wet ingredients are just as straightforward– creamed butter with sugars, plus 2 eggs, vanilla extract, sour cream/plain yogurt, and milk.This initial high oven temperature quickly lifts up the muffin top. .
Apple Cinnamon Streusel Muffins • Freutcake
Apple Cinnamon Streusel Muffins are sweet spiced and moist muffins filled with chunks of diced apple and topped with a crunchy cinnamon streusel crumble.These Apple Cinnamon muffins are a twist on my Blueberry Muffins with the same streusel topping and a similar batter with the addition of sour cream for added moisture and plenty of cinnamon and nutmeg.I believe that the secret to moist muffins is adding sour cream and using fresh fruit.Sour Cream is also the secret ingredient in my favorite Banana Bread recipe which stays moist for days...far longer than it actually lasts in my house.full fat sour cream is the secret ingredients to the moistest muffins.Streusel in baking is a crumbly topping made out of flour, butter, sugar and cinnamon.I baked these muffins with the twins in the afternoon and later when John walked in the door, the first thing to come out of his mouth was, "oh my gosh it smells good in here!".If you are feeling a little extra you could finish these muffins with a light dusting of powdered sugar or a drizzle of vanilla glaze.The hardest thing about baking with kids in the house is keeping them away long enough for the goods to cool.Once they were on the cooling rack it didn't take long before the twins were sneaking tastes of the streusel and begging me eat one.Chunks of soft baked apple give these muffins so much moisture, flavor and added texture.It the dreaminess of apple pie baked right into a muffin and because of it's name, completely acceptable to eat for breakfast. .
Apple Cinnamon Streusel Muffins Recipe
This website may contain affiliate links and advertising so that we can provide recipes to you.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!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!As much as I love some pumpkin, I think apple recipes are highly underrated for fall.The way the tart, sweet flavor of apple blends with cinnamon and nutmeg is so delicious.Then, put it in muffin form and you have a seriously tasty treat on your hands.Topping the muffins with streusel makes them taste like little pastries.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.These apple streusel muffins are soft, sweet, and ready to please.Don’t let the hefty ingredient list fool you, these are all things you have in your pantry right now!Not only is it what I typically have on hand, but all-purpose flour also makes your muffins light and airy!No matter the apple you choose, just make sure they are fresh, peeled and diced!Granulated Sugar : This will add the perfect sweetness to your streusel.Brown Sugar : For a little extra depth and rich sweetness!In no time, your kitchen will be filled with the amazing smells of apple and autumn spice!Then, cut in the butter using a pastry cutter or a fork until you have pea sized clumps remaining Mix Wet Ingredients and Sugar: In a large bowl, whisk together the eggs, sour cream, melted butter and sugar.Tips for Making the Best Streusel Muffins Hardly anything says fall quite like spiced apples.These muffins are perfect for a cool crisp fall morning or for serving as a dessert.Here are a few tips to help you make the best apple streusel muffins!If you’d like to substitute the oil for butter, you may, but know that the crumb will change the texture.Using vegetable oil instead of butter in this recipe will give your muffins a more tender crumb.Braeburn or Pink Lady apples are bursting with flavor and a popular choice!Braeburn or Pink Lady apples are bursting with flavor and a popular choice!I would avoid storing them in the fridge as that can make the streusel topping become wet and sticky. .
Apple Cinnamon Muffins with Streusel Topping
Guys, pumpkin puree is gold for food bloggers during the fall months and luckily I have numerous cans in my pantry from last year.But when the weather finally started to cool off and I got that first whiff of fall this week, I found myself wanting – no, needing – to make apple muffins.I didn’t want these to be typical muffins with barely recognizable pieces of apple and a little spice.And they are completely portable, which means you can nosh on them for breakfast on your way to work, during school drop-off, or as you wander the house with a cup of coffee in your other hand (though watch out for the crumbs!If you’ve made any of my quick bread recipes, you can make these Apple Cinnamon Muffins.I like to have big pieces of appley goodness running throughout these muffins, so I like to go with a larger dice on my apples.After you divide the batter into your muffin tin, grab another bowl and mix together the ingredients for the streusel topping.If you plan to eat all of these muffins within 3 days (and I wouldn’t blame you), go ahead and keep them in an airtight container at room temperature.But if you’re looking for a longer-term storage solution, perhaps for breakfasts over the next few weeks, pop the cooled muffins into an airtight, freezer-safe container or a freezer bag. .
Best Ever Apple Streusel Muffins
Huge bakery style muffins loaded with fresh apples and topped with a brown sugar and cinnamon streusel.Muffins are also fairly easy to make and I generally have all the ingredients I need without having to go shopping, which is a definite bonus.It is that muffin top that is wide and tall and slightly crunchy on the edges.This recipe uses simple pantry ingredients and comes together quickly and it uses only two bowls making clean up a breeze.You are looking for golden tops and a toothpick should come out clean when inserted into the centre of the muffins.You can serve these apple streusel muffins immediately (I highly recommend it) or you can keep them in an airtight container for a few days.You can store these in an airtight container at room temperature for a couple of days.Prep Time: 15 minutes Cook Time: 30 minutes Servings: 6 Calories: 372 kcal Author: Deanna Cook Mode Prevent your screen from going dark Ingredients ▢ 1 Cup Whole wheat flour.▢ 1 Medium Apple diced (equalling 1 cup) For the Streusel Topping ▢ 2 Tbsp Flour.Mix the flours, sugar, baking powder, salt and apple pie spice in a large bowl.In a small bowl, beat the egg with the vegetable oil and then stir in the milk and vanilla.Fold in the apples and then scoop the batter into a lined muffin tin.In a small bowl mix the streusel ingredients with your fingers until well combined and crumbly.Place in the oven and bake for 28-30 minunutes until golden brown and a toothpick comes out clean.Notes Nutrition information provided is an estimate only and will vary depending on ingredients/brands used or if substitutions are made.Nutrition Serving: 1 Muffin | Calories: 372 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 18 g | Sugar: 26 g Tried this Recipe? .