Cinnamon Streusel Apple Muffins
Cinnamon Streusel Apple Muffins are loaded with all of your favorite cozy fall flavors! Tender apples, warm cinnamon, and just the right amount of sugar to sweeten things up make these muffins unforgettably good. Between the fluffy muffins and the streusel topping, there’s a whole lot to love about these autumnal delights!
Cinnamon Streusel Apple Muffins
Spiced apple desserts are always my favorite to make during the fall! Well, those and pumpkin spice recipes of course. For those days that you feel pumpkined out, make some equally as fall flavored sweets like these Cinnamon Streusel Apple Muffins! Tender apples, sweet brown sugar, and plenty of warm cinnamon make these muffins deliciously cozy.
What I really love most about this homemade muffin recipe is how easy it is to make a batch! While they are homemade from top to bottom, that doesn’t mean they’re a hassle. The muffin batter is made with simple ingredients with just the right amount of diced apples, then it’s topped off with a sweet and buttery streusel topping and a drizzle of vanilla icing. All three elements are a real cinch to whip up!
Warning – when you make a batch of Cinnamon Streusel Apple Muffins, everyone within the vicinity of your kitchen will come running to the oven to see what you’ve got cooking. The aroma of spiced apple muffins is too tempting to ignore! Remind them (and yourself) that you need to wait until the muffins cool down to room temp and are iced before digging in so you’re not burning yourself AND so you get to experience that sweet icing.
How to Make Cinnamon Streusel Apple Muffins
Prepare. Preheat oven to 350°F. Line a 12-cup muffin pan with liners or spray the pan generously with nonstick spray.
Prepare the topping. Mix the brown sugar, ground cinnamon, and flour in a medium bowl. Pour in the melted butter and combine with a fork or whisk until crumbly. Set aside.
Whisk the dry ingredients. Whisk the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl. Set aside.
Mix the wet ingredients. In a large mixing bowl, cream the butter and granulated sugar on high speed for 2 minutes. Add the eggs, vanilla extract, and sour cream and mix on medium speed for 1 minute. Scrape the sides.
Create the batter. Stir in the flour on low speed until just combined. Then mix in the apples. The batter will be thick.
Divide the batter and add the topping. Portion the batter into each muffin cup, filling to the top of the liner. Divide the topping mixture over each muffin and gently press into the batter.
Bake. Bake for 22-25 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 10 minutes, then remove to a wire cooling rack to cool completely.
Ice and enjoy! To prepare the icing, whisk the confectioners’ sugar, milk, and vanilla extract in a small bowl. Drizzle over the muffins and serve.
How do I store leftover muffins?
Cool your muffins completely, then transfer them to an airtight storage container or place in a Ziploc bag. Store at room temperature for 3-4 days.
Can I freeze these muffins?
Yes! The muffins can easily be frozen. It’s best to freeze them without the icing. Wrap each muffin individually in plastic wrap and store in a freezer bag or freezer-safe container. Thaw at room temperature or in the microwave.
What are the best apples to use in Cinnamon Streusel Apple Muffins?
I love to use a combination of Granny Smith and Honeycrisp apples, as this gives you a blend of sweet and tart, along with a mix of soft and firm texture. Jonagold, Braeburn, or Pink Lady also work well.
Can I make these as mini muffins?
Mini muffins are a great option to serve at brunch buffets and showers, or to keep in the freezer for a quick snack! Portion the batter into mini muffin pans and then bake for 14-17 minutes. This recipe makes about 36 miniature muffins.
This fall, treat yourself to the BEST homemade baked goods!
- Pumpkin Cream Cheese Muffins
- Caramel Apple Dump Cake
- Maple Glazed Pumpkin Banana Bread with Ginger Streusel
- Caramel Apple Bread Pudding
- Cranberry Orange Muffins
For more easy muffin recipes, follow us on Instagram and Facebook!
Get the Recipe: Cinnamon Streusel Apple Muffins
Ingredients
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream, room temperature
- 2 cups peeled and diced apples
Topping:
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- 2/3 cup all-purpose flour
- 1/3 cup melted butter
Icing (optional):
- 1 cup confectioners’ sugar
- 2 tablespoons whole milk
- ½ teaspoon vanilla extract
Equipment
- muffin tin
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with liners or spray the pan generously with nonstick spray.
- Prepare topping: Mix the brown sugar, ground cinnamon, and flour in a medium bowl. Pour in the melted butter and combine with a fork or whisk until crumbly. Set aside.
- Whisk the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar on high speed for 2 minutes.
- Add the eggs, vanilla extract, and sour cream and mix on medium speed for 1 minute. Scrape the sides.
- Stir in the flour on low speed until just combined. Then mix in the apples. The batter will be thick.
- Portion the batter into each muffin cup, filling to the top of the liner. Divide the topping mixture over each muffin and gently press into the batter.
- Bake for 22-25 minutes, or until a toothpick inserted comes out clean. Remove from the oven and cool for 10 minutes, then remove to a wire cooling rack to cool completely.
- To prepare the icing, whisk the confectioners’ sugar, milk, and vanilla extract in a small bowl. Drizzle over the muffins and serve.