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Apple streusel muffins are the best fall treat guaranteed to be a hit with your friends and family. A moist apple cake is topped with a cinnamon crumble topping and a decadent vanilla glaze in under an hour! And they serve triple duty as a snack, breakfast, or dessert.
Have I ever told you about my mom’s apple pie? It’s killer. She always makes it deep-dish style like Chicago pizza. Sometimes she’ll make it with a double crust and sometimes she’ll make it with what she calls a “French crumble topping”. And her thick apple layer is perfectly spiced and sweetened.
It is hands-down the best apple pie. In the world. (Tall claim, but I’m sticking to it! But I won’t argue if you tell me the same about your mom’s pie.) Her apple pie is what I love about Sundays in the fall at home.
My mom would make a cozy meal like roast chicken, pot roast, or chicken kiev. And after dinner we’d all sit out on the deck if the weather wasn’t too chilly, sipping hot tea. Later we all knew what was coming for dessert.
And then if I was really lucky, she’d send me home with a piece of apple pie for breakfast the next day!
I’m really not much of a pie maker. I used to be intimidated by it, but a couple years ago I conquered that fear one weekend when I made four pies consecutively to develop the best, most flaky and most flavorful crust ever for a local magazine article. No, luckily I’m not intimidated anymore.
The truth is, I’m a little pie-lazy. You know how it goes. The fruit needs prep, the crust needs care when handling, it’s a (relatively) long bake time, etc.
And then because I’m a food blogger and not a normal human, I can’t just make a pie to eat. No, if I were to make a pie, before sharing it with anyone I would need to photograph the daylights out of it. And let me tell you, pie doesn’t photograph easily, not for me, anyway.
There you have it; I’m a lazy pie maker.
Instead of bringing you apple pie during pie season, I’m bringing you apple muffins. I know it’s not the same, but they are delicious in their own right.
What Makes This Muffin Recipe Stand Out
These apple streusel muffins are inspired by my mom’s epic pie recipe. I wanted to take the classic pie flavors and turn them into an easy muffin recipe that can be made in under an hour.
My family and friends request these muffins every fall season when apples are abundant. The moist, spiced cake is the perfect base layer. Topped with a cinnamon brown sugar crumble and a vanilla glaze, these rival a professional bakery.
Not only is this recipe easy to make, but you’ll notice that the ingredients here are familiar and approachable. You might already have everything you need to bake these muffins in your pantry at home. And the payoff is huge! These are a great make-ahead fall treat for a busy week. Whip up a batch and you can enjoy them for breakfast, dessert, or as a snack.
If you’re looking for easy dessert recipes for fall, I have a few more favorites to recommend. Try 30-Minute Apple Cider Baked Donuts, Mini Apple Crisp, and Chewy Cinnamon Apple Cookies.
Why You’ll Love this Recipe
- Just right spiced cinnamon apple muffins that aren’t too sweet. These muffins are moist, sweetly scented, and apple-y, without being too sweet, too heavily spiced, or too heavy in general.
- Serve them for breakfast or dessert. I am perfectly happy dubbing these beauties muffins instead of cupcakes (it’s a fine line, friends). Which of course means they’re breakfast-friendly. (But don’t listen to me, I think my mom’s deep dish apple pie is suitable for breakfast. Of course only in autumn though, lol!) But really, these muffins work for any time of day; try them as an afternoon snack after school!
- Bakery-style muffins in under an hour. Yes! These come together quickly, and you likely already have many of the ingredients in your pantry.
- Great for beginner bakers. Whether you’re a seasoned baker or new to baking, this recipe is foolproof so anyone can feel like a baking pro.
Ingredients
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
Crumble Topping Ingredients
- Unsalted butter – at room temperature or slightly melted
- Light brown sugar – or dark brown sugar for extra molasses-y flavor
- Flour – all-purpose flour is perfect for making a streusel topping for muffins and pies
- Cinnamon – cozy, warming cinnamon pairs beautifully with apples; additionally, it ties together the flavors of the crumble topping and muffins
- Salt – so the streusel isn’t bland; if you only have salted butter, you can use it instead of unsalted butter and omit the added salt
- Sliced almonds – these are also called flaked almonds; these muffins have a little almond extract in the batter and sliced almonds in the crumble topping to make them extra special, but if you prefer you can omit the almond extract and flaked almonds, and feel free to use chopped pecans or walnuts in the streusel instead
Apple Muffin Ingredients
- Buttermilk – use full-fat buttermilk for the best flavor and texture
- Avocado oil – or vegetable oil (or another mild-flavored oil)
- Sugar – regular granulated white sugar
- Egg – acts as a binder and also helps provide the right fluffy texture
- Vanilla extract – for flavor and aroma
- Almond extract – don’t overdo it with the almond extract because it’s strong; this is optional, and just creates a more decadent flavor profile and deeper aroma
- Flour – all-purpose flour
- Baking powder – the main leavening agent
- Salt – a natural flavor enhancer
- Cinnamon – this warm spice pairs perfectly with apple
- Baking soda – in addition to baking powder, we use baking soda as a leavening agent because of the addition of an acidic ingredient (i.e., buttermilk)
- Apple – use a sweet/tart crisp apple here, such as Honeycrisp, Braeburn, Cortland, or Jonathan; you can peel the apple if you like (but you don’t have to), and then core it and cut it into .5-centimeter cubes
Vanilla Glaze Ingredients
- Powdered sugar – the base of our glaze
- Vanilla extract – for flavor and aroma
- Heavy whipping cream – this makes the glaze thick and rich; you can also use milk, but if you do, start with 1 1/2 tablespoons and work up from there
The Secret Ingredient for the Best Muffins
The small amount of almond extract in the muffin batter helps create a more decadent cake-like flavor. Additionally, it ties the flavor of the muffins in with the streusel, which contains sliced almonds. However, if you prefer, you can omit both the almond extract and sliced almonds.
How to Make Apple Streusel Muffins
These bakery-style cinnamon streusel muffins are surprisingly quick and easy to make. And they’re sure to impress your family and friends!
- To make the crumbly streusel topping, add the butter and brown sugar to a medium bowl and use a fork to mix until well-combined. Add the flour, cinnamon, and salt, and stir with a fork until it forms large crumbles. (After a while, it helps to switch from using a fork to using clean fingers.) Stir in the almonds, and then set aside for now.
- Preheat the oven to 375ºF; line a muffin tray with 8 paper liners. Whisk together the buttermilk, oil, sugar, egg, vanilla extract, and almond extract in a large bowl. Add the flour, baking powder, salt, cinnamon, and baking soda, and stir just to combine (be careful not to over-mix; a few streaks of flour are fine). Lastly, fold in the diced apple.
- Spoon the batter into the lined muffin tray.
- Sprinkle the crumble topping on top.
- Bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 22 minutes. Cool to room temperature before glazing.
- Once the muffins are cooled, make the glaze. To do so, add all ingredients to a small bowl and whisk to combine. Generously drizzle the glaze on top of the muffins. Let the glaze set before serving.
Expert Tips
- Make sure your butter is softened for the crumble. This makes it easier to mix the sugar and flour to form that classic crumbly texture.
- Dice the apple small. You don’t have to peel the apple (but you can if you want!). However, make sure to dice it small.
- No buttermilk? Easily make a substitute at home! Using whole milk, simply stir 1 tablespoon lemon juice into 1 cup of milk and let it sit for 5 minutes.
- Adjust your vanilla glaze to the right consistency. Add more powdered sugar if it’s too thin, or more cream (or milk) if it’s too thick.
Storage, Freezing & Reheating
Store these cinnamon apple muffins in an airtight container at room temperature for up to 4 days.
You can also store these in the freezer for up to 1 month and thaw them at room temperature for a couple hours before serving.
If you want to re-warm the muffins, simply microwave for a few seconds; or better yet, warm them in a 300ºF oven for a couple of minutes.
Variations
- Add more warm spices for richer, more complex flavor. If you’re not an almond lover, go heavier on the spices! Omit the almond extract in the batter, increase the cinnamon to 1 1/4 teaspoons, and add 1/4 teaspoon nutmeg. Also omit the sliced almonds in the streusel if you like.
- Swap out the almonds for your favorite nut. Instead of sliced almonds in the crumble topping, you can use chopped walnuts, pecans, or any type of nuts you like. (If you do this, you may want to skip the almond extract in the muffin batter.)
- Skip the glaze. It’s totally optional, but makes these muffins extra special!
- Try a different fruit. I love using apple in the fall when it’s in season, but this recipe is also delicious with blueberries or strawberries.
Frequently Asked Questions
A crisp has a crunchier topping and often contains oats, while a streusel typically doesn’t have oats and has a softer texture.
Use oil instead of butter in the batter, as well as the amount of sugar called for. Using the correct amount of sugar helps keep the muffins moist for longer.
I like to use a sweet/tart crisp apple for baking muffins. A few good varieties are Honeycrisp, Braeburn, Cortland, and Jonathan.
For muffins, avoid overly sweet apples (such as Fuji) and overly tart apples (like Granny Smith). I save super sweet apples for eating out of hand, and make really tart apples into apple pie or crisp!
More Apple Recipes You’ll Love
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Apple Streusel Muffins Recipe
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Ingredients
Crumble Topping:
- 1/4 cup unsalted butter at room temperature or slightly melted
- 6 tablespoons light brown sugar lightly packed
- 1/2 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 cup sliced almonds
Muffins:
- 1/3 cup buttermilk
- 1/4 cup avocado oil or vegetable oil (or another mild-flavored oil)
- 1/3 cup granulated white sugar
- 1 large egg
- 1/2 tablespoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 cup all-purpose flour
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 1 cup finely diced apple peel it if you like, and then core the apple and chop it into .5-cm cubes
Glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 2 1/2 tablespoons heavy whipping cream
Instructions
Make the Crumble Topping:
- Add the butter and brown sugar to a medium bowl and use a fork to mix until well-combined. Add the flour, cinnamon, and salt, and stir with a fork until it forms large crumbles. (After a while, it helps to switch from using a fork to using clean fingers.) Stir in the almonds. Set the streusel topping aside for now.
Make the Muffins:
- Preheat the oven to 375F; line a muffin tray with 8 paper liners.
- Whisk together the buttermilk, oil, sugar, egg, vanilla extract, and almond extract in a large bowl. Add the flour, baking powder, salt, cinnamon, and baking soda, and stir just to combine (be careful not to over-mix; a few streaks of flour are fine). Fold in the diced apple.
- Spoon the batter into the lined muffin tray, and sprinkle the crumble topping on top. Bake until a toothpick inserted inside comes out clean or with just a couple crumbs, about 22 minutes.
- Cool to room temperature before glazing.
Glaze the Muffins:
- Once the muffins are cooled, make the glaze. To do so, add all ingredients to a small bowl and whisk to combine. Drizzle the glaze generously on top of the muffins.
- Let the glaze set before serving.
Notes
- The Apple: Use a sweet/tart crisp apple here, such as Honeycrisp, Braeburn, Cortland, or Jonathan. You can peel the apple if you like (but you don’t have to), and then core it and cut it into .5-centimeter cubes.
- Storage, Freezing, and Reheating: Store these cinnamon apple muffins in an airtight container at room temperature for up to 4 days. You can also store these in the freezer for up to 1 month and thaw them at room temperature for a couple hours before serving. If you want to re-warm the muffins, simply microwave for a few seconds; or better yet, warm them in a 300ºF oven for a couple of minutes.
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
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This post was first published on An Edible Mosaic on October 11, 2013, and updated on August 30, 2024.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
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Thank you for the recipe! Found it on Pinterest and I’m trying it tonight!
At what point should the streusel topping be added? I want to make these and not mess them up :)
Delilah, Oh no! I apologize, I accidentally left that out of the recipe above; I just fixed it – please see instruction #6. Hope you enjoy the muffins! :)
I just made an apple pie a few weeks ago and man–it is a labor of love. I’m already craving more, but haven’t had the motivation. Excited to enjoy it in expedied muffin form instead! Oh and pie for breakfast? Always a good decision.
This streusel topping looks amazing!
Those look positively sensational daaaahling!
Hope you are having a great weekend.
*kisses* H
Beautiful muffins, I love the streusel. Your mom’s apple pie sounds heavenly!
A great recipe and love the streusel topping.
Your mom’s apple pie sounds divine.
These look amazing!
they look yummy!
These muffins sound perfect for fall! I would end up eating them for both breakfast and as a snack with tea until they were all gone. :)
They look divine and very pretty!
Cheers,
Rosa