Apple Streusel Muffins

I have a yummy recipe for Apple Streusel Muffins to share with you today!

Apple Streusel Muffins at www.happyhourprojectscom

You see, all of a sudden, I’ve fallen out of love with fresh apples.  That has been my #1 craving for the past 8 months, I was eating an apple every day, sometimes two, or even three!  And suddenly… I’m done.  Don’t get me wrong, I still like them, but I don’t *have* to have them like I did for a while. ;) Which means… I have a few leftover apples I better find something to do with.

Apple Streusel Muffins at www.happyhourprojects.com

Fortunately I LOVE baked apples as much as fresh ones, so taking to the kitchen was a natural place to go!

5.0 from 3 reviews
Apple Streusel Muffins
 
Author:
Serves: 6
Prep time:
Cook time:
Total time:
 
Ingredients
  • Muffins:
  • 2 c. flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ½ c. softened butter
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 c. peeled and diced apples
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • Streusel Topping:
  • ⅓ c. brown sugar
  • 1 Tbsp. flour
  • ¼ tsp. ground cinnamon
  • 1 Tbsp. butter
Instructions
  1. Preheat oven to 375F. Spray a 12-cup muffin tin (or 6-cup jumbo muffin tin) with cooking spray or use cupcake papers.
  2. Sift together flour, baking soda, salt, nutmeg, and cinnamon and set aside.
  3. In a separate large bowl, beat together butter, sugar, eggs, and vanilla until smooth. Fold in apples. Mix your flour mix into your sugar mix slowly, and then spoon the batter into your muffin pan, filling tins about ¾ full.
  4. In a small bowl, mix brown sugar, flour and cinnamon, and then cut in 1 Tbsp softened butter until it looks well-mixed and crumbly. Sprinkle over tops of muffins.
  5. Bake until a toothpick inserted in the center of muffin comes out clean - about 20 minutes for regular muffins, or 30 minutes for jumbo muffins. This will vary depending on the weather and altitude in your area, so be sure to check for doneness when your time is getting close, or when muffins start to smell sweet. (Overbaking will result in dry muffins, so go by the batter itself and not the timer!)
  6. Cool for at least 10 minutes before serving - you may need to gently loosen edges with a knife.

This recipe makes a nice, dense muffin that’s great for breakfast.  Then again, I’d argue that pretty much ALL baked goods are great for breakfast… wouldn’t you say??

Adrianne

Comments

  1. says

    Oh yes, Adrianne. My ideal breakfast is coffee and a baked good! And I’m a huge apple cinnamon streusel fan…and I’m ashamed to say I’ve only used the box before. I can only imagine how yummy your recipe is after reading all the ingredients. Can’t beat fresh apples!

  2. Marilyn says

    Adrianne, this recipe is AWESOME! I am an apple lover…especially in the fall when they are in season and super yummy (along with apple cider). Pinning!

  3. Aga says

    Adriannem this recipe is the best!!! Muffins came out delicious ! Thank you so much for sharing this great recipe.
    Greetings from Poland :)

  4. Holly says

    This muffin recipe is awesome! I made some changes to make it healthier and they were so good! I used all whole wheat pastry flour and I cut out 1/2 cup of sugar and replaced it with 1/3 cup of applesauce and 2 1/4 tsp. of homemade stevia powder (from my garden). Thanks for sharing- a new family favorite!

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