Apple Streusel Muffins Recipe

apple crumble muffins recipe featured image

If you're looking for an easy crowd-pleasing fall treat, apple streusel muffins are it! Inspired by classic apple pie, these feature moist apple cake with a cinnamon crumble topping and a decadent vanilla glaze.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Apple Cinnamon Muffins, Apple Cinnamon Muffins Recipe, Apple Muffins, Apple Muffins Recipe, Apple Streusel Muffins, Apple Streusel Muffins Recipe, Cinnamon Apple Muffins, Cinnamon Apple Muffins Recipe

Prep Time 20

Cook Time 22

Servings servings

Calories 351kcal

Author Faith Gorsky

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

US Customary - Metric

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.

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