If you are looking for all the flavors of fall wrapped up in a muffin, these easy apple muffins with cinnamon streusel topping are it!! This easy recipe is moist and delicious with chunks of real fruit and a secret weapon…sour cream…to keep these gorgeous baked goods from going dry for days…although there is no way they will last that long!
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Butter and sugar are whipped together until they are light and fluffy and once the eggs and vanilla are added the chunks of fresh apples are folded in, giving you total permission to essentially eat dessert for breakfast because there is fruit involved.
ALL ABOUT THESE EASY APPLE MUFFINS WITH CINNAMON STREUSEL TOPPING
- These are hearty muffins where apples are definitely the star. This recipe uses plenty of fruit so you get apples in nearly every bite.
- These easy apple muffins are moist thanks to the secret weapon sour cream. Creaming the butter and sugar first gives these muffins a smooth cake-like texture.
- The streusel topping is on these easy apple muffins is totally optional. I love the added flavor and and texture, but if you don’t want to add it, you can enjoy these muffins with or without it. They are fantastic either way!
- Firmer apples are ideal for baking so avoid soft, mushy apples. I like to use Granny Smith Apples – they are great for baking.
- Chop your apples on the smaller side. You want chunks that are about 1/2 inch.
- This batter is THICK! Don’t be alarmed if your batter is thick and sticky.
MAKING THE CINNAMON STREUSEL TOPPING
The addition of streusel to just about anything is a good idea in my opinion. 😉 I mean, a crumbly topping made out of flour, sugar, cinnamon and butter? How could that not make everything better? 😉 Plus, it sounds fancy, so even your easiest recipes get dialed up a notch when you can say a fancy word like streusel. This sweet crunchy topping is a great addition to these muffins. I love it on this pumpkin bread too. When you make the streusel, mix the brown sugar, granulated sugar, and cinnamon together first, then stir in the melted butter, and carefully mix in the flour using a fork. Do not over-mix the mixture or it will turn into a thick pasty mess instead of having a great crumbly texture.
- 1/2 cup unsalted butter (softened to room temperature)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup milk (any kind)
- 1/2 cup sour cream
- 2 cups peeled, cored and diced granny smith apple
- Streusel Topping
- 1/3 cup packed brown sugar (light or dark)
- 1 Tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- 2/3 cup all-purpose flour
- Make the streusel topping and set aside. Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then carefully mix in the flour using a fork. Do not mix the topping too much. You want big crumbles. If you mix it too much the butter and sugar will turn into a thick paste and you will lose that great crumble texture.
- Preheat your oven to 375°F. Line muffin cups with paper liners and set aside. You will need two pans or make two batches.
- In a large mixing bowl, cream together the butter and sugar until they're light and fluffy.
- Add the vanilla and stir to combine.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, mix together the dry ingredients: flour, baking powder, salt, cinnamon and nutmeg.
- Stir in the milk, and sour cream to the butter and sugar mixture.
- Add the dry ingredients.
- Fold in the chopped apples.
- Fill the muffin cups about ¾ full the rest of the cup will be filled with the streusel. The batter is very thick and sticky.
- Add the streusel topping. Divide evenly amongst the muffin cups adding the crumble on top of each muffin.
- Bake the muffins for 20-25 minutes, until the streusel is just turning a light golden brown on top. Check the muffins at about 18 minutes to make sure they aren't getting too brown on top and cover with a foil tent if necessary to prevent further browning. Check for doneness at 20 minutes. Muffins will be done when a toothpick inserted in the center comes out clean.
If you are looking for an awesome recipe to usher in the fall season and make your house smell amazing, this is it! I hope you enjoy these muffins as much as we do!
These easy apple muffins store well for a day or two in a air tight container. They also freeze well for a quick breakfast treat later on.
These are some of my must haves for baking:
Looking for more delicious recipes? You can find even more in our recipe library.
Here are a few other recipes you might enjoy:
Amazingly Easy Pumpkin Dump Cake (our favorite pumpkin dessert)
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