Apple Muffins

This apple muffin recipe makes moist, tender crumbed muffins dotted with apples and warmed with cinnamon. Top with a crumbly brown sugar streusel and sweet glaze to tie it altogether.

Why this recipe works

You better believe these apple muffins deliver! The muffin base starts like any other, but the key here is a generous dash of cinnamon that adds warmth and flavor along with crisp fresh apples for texture. On top, we add a dreamy, crumbly streusel topping made with brown sugar followed by a light drizzle of vanilla glaze. Is it breakfast, or is it dessert? I would say it’s both; that’s how good they are. They remind me of something you’d get from a local bakery.

I made this recipe using my cinnamon streusel muffins as the backbone. With a few minor tweaks here and there and the addition of chopped apples, I now have another favorite breakfast bun in my arsenal. This recipe is excellent for using up some of your freshly picked apples from the orchard, however, store-bought apples are just as good!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

Don’t use a mixer for this recipe. Whisking and stirring by hand is all that’s needed. Using a mixer can beat too much air into the batter, which can activate the gluten and result in muffins that are tough and dense. This can also cause your muffins to rise unevenly.

APPLES – We used 2 (5-oz) Honeycrisp apples, which yielded 2 cups of peeled and chopped apples. Other suitable apples are Braeburn, Pink Lady, Jonagold, Fuji, and Granny Smith. Any apple known for their firm texture and crisp skin. It’s best to avoid softer apples like Red Delicious and McIntosh which could become mushy when baking.

STREUSEL – For the streusel, I mention using chilled or room temperature butter. Both will work. I like to remove the butter from the fridge and cut it into squares about 15 minutes before I make the streusel.

OPTIONAL GLAZE – For this recipe I used whole milk as it adds to the richness, flavor, and moist texture of these muffins. I have also made these with 2% milk with great results. You can use lower fat milks, but it may affect the moisture of the muffins.

How to Make Apple Muffins

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 425 F. Place paper liners in each cavity of a 12-cup muffin tin.
2. Peel and chop apples. Set aside.
3. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
4. In a large mixing bowl, whisking by hand, combine melted butter, oil, sugar, eggs, milk, and vanilla. Mix just until homogeneous.
5. Add dry ingredients and apples, stirring just until combined using a rubber spatula. If you still see small streaks of flour that’s okay.
6. Scoop batter into prepared muffin tin. The cavities will be almost full. Allow to rest while you make the streusel topping.
7. In a small mixing bowl, combine the streusel ingredients. I like to use my fingers to squeeze the ingredients until they come together and are completely combined. Once you can squeeze it in your hands and it mostly holds its shape, it’s ready!
8. Sprinkle tops of each muffin generously with streusel topping, gently pressing down on the tops to ensure that it sticks. Each cup should be full once the streusel is added.
9. Bake muffins at 425 F for 5 minutes. Then reduce the temperature to 350 F and bake another for 13-18 minutes, or until a toothpick inserted in the center comes out clean. Ours were done in 17 minutes.
   
   
   CHEF TIP – Be sure to perform the toothpick test on more than one muffin. One might seem done while the rest aren’t! I usually check at least one in front and one in the back, but often times I’ll check three. If they aren’t done, they will sink in the middle.
   
   
10. Cool for 5 minutes in the pan, then remove from pan to a wire rack to cool completely.
11. When cooled, line the work surface with waxed paper and place the wire rack of muffins over it. Mix together glaze ingredients.
12. Drizzle tops of muffins with glaze and allow to set.

Frequently Asked Questions & Expert Tips

Serving Suggestions

These apple muffins are one of my favorite things to have with a cup of coffee in the morning. A little sweetness against the bitterness of coffee balances each other out so well. I baked up two batches of apple muffins and brought them to a friend’s house where they disappeared almost instantly! Everyone raved about them, and even my stepdaughter Kai gave them her stamp of approval. We made sure to tuck a few into the freezer so we can enjoy them again later.

You can serve these muffins with or without the glaze on top, whichever way you prefer! Enjoy warm or at room temperature.

More Muffin Recipes

• Banana Muffins
• Blueberry Muffins
• Sugar Crusted Plum Muffins
• Chocolate Chip Pumpkin Muffins

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Apple Muffins

These apple muffins are topped with a brown sugar-cinnamon streusel along with a light drizzle of vanilla glaze.

5 from 1 vote

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Breakfast

Cuisine: American

Servings: 12 muffins

47 minutes mins

Calories: 341

Author: Amanda Davis

Ingredients

Muffin Batter

• ▢ 8.5 ounces all purpose flour 241g, 2 cups
• ▢ 2 teaspoons baking powder 0.25oz, 7g
• ▢ ¼ teaspoon baking soda 0.07oz, 2g
• ▢ ½ teaspoon salt 0.14oz, 4g
• ▢ 2 teaspoons ground cinnamon 0.14oz, 4g
• ▢ 4 Tablespoons unsalted butter melted and cooled (1/4 cup, 56g)
• ▢ 2 ounces vegetable oil 1/4 cup
• ▢ 8 ounces granulated sugar 1 cup, 227g
• ▢ 2 large eggs 3.4 ounces, 96g
• ▢ 2 teaspoons vanilla extract 8g
• ▢ 4 ounces whole milk 1/2 cup, 117g
• ▢ 10 ounces apples peeled, cored, chopped into 1/2-inch cubes (2 cups prepared, 87 ounces prepared)

Streusel Topping

• ▢ 2.1 ounces all purpose flour 1/2 cup, 61g
• ▢ 1.8 ounces brown sugar 1/4 cup packed, 52g
• ▢ ½ teaspoon ground cinnamon 1g
• ▢ pinch of salt
• ▢ 3 Tablespoons unsalted butter room temperature or chilled (1.5 ounces, 44g)

Optional Glaze

• ▢ 2 ounces powdered sugar 1/2 cup
• ▢ 2-3 Tablespoons heavy whipping cream or half and half, more if needed
• ▢ ½ teaspoon vanilla extract 2.25g

Things You’ll Need

• ▢
  Vegetable peeler
• ▢
  Mixing bowls
• ▢
  Whisk
• ▢
  Muffin pan 12-cavity
• ▢
  cupcake liners paper
• ▢
  Wire cooling rack

Before You Begin

• Don’t use a mixer for this recipe. Whisking and stirring by hand is all that’s needed, and using a mixer can beat too much air into the batter. It can also activate the gluten, which can result in muffins that are tough and dense. It can also cause your muffins to rise unevenly.
• For the streusel I mention using chilled or room temperature butter. Both will work. I like to remove the butter from the fridge and cut it into squares about 15 minutes before I make the streusel.
• For this recipe I used whole milk as it adds to the richness, flavor, and moist texture of these muffins. I have also made these with 2% milk with great results. You can use lower fat milks, but it may affect the moisture of the muffins.
• We used 2 (5-oz) Honeycrisp apples, which yielded 2 cups of peeled and chopped apples. Other suitable apples are Braeburn, Pink Lady, Jonagold, Fuji, and Granny Smith. Any apple known for its firm texture and crisp skin. It’s best to avoid softer apples like Red Delicious and McIntosh which could become mushy when baking.

Instructions

• Preheat oven to 425 F. Place paper liners in each cavity of a 12-cup muffin tin.
• Peel and chop apples. Set aside.
  10 ounces apples
• In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  8.5 ounces all purpose flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon
• In a large mixing bowl, whisking by hand, combine melted butter, oil, sugar, eggs, vanilla, and milk. Mix just until homogeneous.
  4 Tablespoons unsalted butter, 2 ounces vegetable oil, 8 ounces granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 4 ounces whole milk
• Add dry ingredients and apples, stirring just until combined using a rubber spatula. If you still see small streaks of flour that's okay.
• Scoop batter into prepared muffin tin. The cavities will be almost full. Allow to rest while you make the streusel topping.
• In a small mixing bowl, combine the streusel ingredients. I like to use my fingers to squeeze the ingredients until they come together and are completely combined. Once you can squeeze it in your hands and it mostly holds its shape, it’s ready!
  2.1 ounces all purpose flour, 1.8 ounces brown sugar, 1/2 teaspoon ground cinnamon, pinch of salt, 3 Tablespoons unsalted butter
• Sprinkle tops of each muffin generously with streusel topping, gently pressing down on the tops to ensure that it sticks. Each cup should be full once the streusel is added.
• Bake muffins at 425 F for 5 minutes. Then reduce the temperature to 350 F and bake another for 13-18 minutes, or until a toothpick inserted in the center comes out clean. Ours were done in 17 minutes.

  TIP – Be sure to perform the toothpick test on more than one muffin. One might seem done while the rest aren’t! I usually check at least one in front and one in the back, but often times I’ll check three. If they aren’t done, they will sink in the middle.
• Cool for 5 minutes in the pan, then remove from pan to a wire rack to cool completely.
• When cooled, line the work surface with waxed paper and place the wire rack of muffins over it. Mix together glaze ingredients.
  2 ounces powdered sugar, 2-3 Tablespoons heavy whipping cream, 1/2 teaspoon vanilla extract
• Drizzle tops of muffins with glaze and allow to set.

Expert Tips & FAQs

• If the glaze is too thick for your liking you can dribble in more milk. If too thin, you can sprinkle in more powdered sugar.
• These muffins are best enjoyed within the first day or so as they tend to collect moisture and become soggy when stored in a container at room temperature. After the first day or two, I would recommend storing any leftover muffins in an air-tight container kept in the refrigerator for up to 4 days.
• Freezing – Allow your muffins to fully cool off before placing them on a baking sheet. Flash freeze the muffins on a baking sheet until mostly solid, about 2 hours. Then, individually wrap each muffin with either plastic wrap or foil, then place them in a large ziptop bag. Freeze for up to 2 months. Thaw unwrapped at room temperature.

Nutrition

Serving: 1muffin | Calories: 341cal | Carbohydrates: 51g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 140mg | Potassium: 159mg | Fiber: 1g | Sugar: 31g | Vitamin A: 315IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.