Apple Streusel Muffins

Apple Streusel Muffins are full of tender, juicy pieces of apple, incredibly moist, spiced with cinnamon, and topped with a buttery, crisp crumble!

These Apple Streusel Muffins are super quick to come together, from bowl to breakfast or brunch table in 30 minutes or less.

Sour cream makes them perfectly moist with a tender crumb and adds a nice depth of flavor to showcase the tart, sweetness of the apples, just like it does in my favorite Blueberry Muffins. The delicate crunch of the streusel is a burst of buttery flavor and texture with every bite.

Baked goods are one of my favorite ways to use the fresh fruit of the season, especially when you have a plethora. Not to mention the indescribable smell of apples and cinnamon that is a magically, comforting aroma when it fills your home.

How to make Apple Streusel Muffins

Begin by whisking or beating together eggs and sugar in a medium size mixing bowl. Add sour cream, a little oil, and vanilla and mix to combine.

In a larger bowl, stir together the dry ingredients of flour, baking powder, cinnamon, baking soda, and salt.

Add the wet ingredients to the larger bowl with the dry and stir together just until they are combined. Do not over-mix the batter. Gently fold in freshly chopped apples.

What apples are best for baking and do I need to peel them first?

Bon Appetit and The Kitchn both agree that Granny Smith is the go-to apple but give several other options. I almost always use Granny Smith because I prefer the tartness and the fact that they hold their shape well when cooked.

To peel or not to peel? That, my friends, is entirely up to you. Sometimes I do, sometimes I don’t. Depending on the time I want to spend and who I’m serving my baked goods to is often a determining factor. I don’t think the peels at this apple piece size detract from the muffin and it is healthier, although, don’t get me wrong, these are not diet muffins. If I was making these for a ladies brunch, for instance, I would probably take a few extra minutes and peel away. When I make these as a weekday breakfast for my kiddos, I never bother.

What is Streusel and how do I make it?

Streusel is a crumbly topping of flour, butter, and sugar that is baked on top of muffins, breads, pies, and cakes. Some recipes add spices, oats, and/or chopped nuts. We will add a pinch of salt and cinnamon to bring out all the apple fabulousness of these muffins.

The streusel is made by cutting in room temperature butter with the dry ingredients until it looks like large crumbs. If your butter is soft enough, you can use the tines of a fork and not get out the pastry cutter, which is what I usually do.

After filling the muffin cups with the batter, put 1-2 tablespoons of the streusel on top of each muffin and bake.

These Apple Streusel Muffins are best the day you bake them but will keep well for 2 – 3 days in an airtight container on the counter.

Tips for baking the perfect muffins.

• Don’t overwork the batter, unless the recipe like this one has a step for creaming ingredients together, stir them by hand. Overworked muffins do not rise as well and can be tough.
• Do not full the muffin tin all the way to the top with batter. Three-fourth full is usually perfect.
• A 4-ounce ice cream scoop or a 1/4 measuring cup is the perfect amount for a standard size muffin tin.

A few other quick and tasty breakfast ideas include my Pumpkin Pie Dutch Baby, Cranberry Orange Scones, or Caramel Apple Dutch Baby.

Try Brown Sugar Bourbon Bacon or Home Cured Hickory Smoked Bacon as a scrumptious side to your Apple Streusel Muffins!

Question, comment, or review? Leave me one below! I’d love to hear from you!

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