Today, I bring you my scrumptiously moist Apple Streusel Muffins! I believe this is my second apple recipe to appear on the blog, and it’s a good one. Not that my Homemade Apple Pie isn’t good, it’s SO good. And if you haven’t made it yet, why not make it this autumn? It’s the perfect comforting dessert to share with family!
So, back to these muffins. They are incredibly moist from using vegetable oil and Greek style yoghurt. Deliciously spiced with autumn flavours (cinnamon, ginger, nutmeg, and cloves), and stuffed full of little juicy apple chunks. These muffins are the perfect breakfast, or on-the-go snack this autumn.
The streusel on top of these muffins is just delicious. It’s spiced with cinnamon, and gives a nice slight crunch to the muffins. If desired, you can make bigger crumbs. Just add another tablespoon of butter to the streusel recipe. If so, I would double the streusel recipe, as you will probably use more per muffin. But, who’s gonna say no to extra streusel? 😉
In these muffins, I have stuffed them with 3 small apples, peeled and chopped into small chunks. You can have less or an extra apple, it’s totally up to you! I found 3 apples to be plenty for me and my family; you’ll get delicious juicy apple in every bite!
I hope you enjoy these Apple Streusel Muffins this autumn!
Yield: 12 - 14 muffins
Apple Streusel Muffins
These muffins are deliciously moist, spiced with cinnamon, and stuffed full of little juicy apple chunks!
3 small apples, peeled and chopped into small cubes
For the Streusel
1/4 cup (50g) caster/granulated sugar
2 tablespoons plain/all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon (14g) unsalted butter
For the Streusel
Using a fork, mix together the butter, sugar, flour, and cinnamon until the mixture resembles coarse crumbs. Set aside.
For the Muffins
Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin pan with muffin cases, then set aside.
Whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
Whisk together the egg, sugar, vegetable oil, yoghurt, and vanilla. Stir in the apples. Fold in the dry indredients until just combined. Do not over-mix.
Divide the batter evenly between the muffin cases, then sprinkle generously with the streusel. Bake for 15 - 17 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Muffins stay fresh in an air-tight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.