Apple Streusel Muffins – Deliciously moist and fluffy muffins that are cinnamon-spiced, stuffed full of apple chunks, and topped with a buttery streusel!
I originally shared these Apple Streusel Muffins with you in October, 2016. Recently I have been testing them so I can bring you a new and improved muffin recipe just in time for autumn baking. (You’re already thinking about autumn recipes, right..?)
I’ve updated the recipe, and taken fresh, new photos.
These muffins are moist and fluffy, perfectly spiced with cinnamon and nutmeg, loaded with delicious apple chunks, and generously topped with a buttery streusel.
I LOVE these muffins warmed up in the mornings with a hot cup of tea!
How to make Apple Streusel Muffins
Ingredients you’ll need:
- Plain/all-purpose flour
- Caster/granulated sugar
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Large egg
- Buttermilk: See my recipe notes below on how to make your own buttermilk!
- Vegetable oil
- Vanilla extract
- Apples: You’ll need 3 small apples, peeled and chopped.
For the streusel topping, you’ll need:
- Plain/all-purpose flour
- Light brown sugar
- Ground cinnamon
- Unsalted butter
To make these apple streusel muffins, simply whisk together all of the dry ingredients in one bowl, and all of the wet ingredients in another bowl.
Add the wet ingredients to the dry, and mix until just combined. Gently fold in the apple chunks.
For the streusel topping, whisk together the flour, sugar, and cinnamon. Add the melted butter and stir until the mixture becomes crumbly.
Spoon the muffin batter into a greased muffin pan, top with the streusel, and bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely. I HIGHLY recommend you try one warm from the oven – perfection!
Scroll down for the FULL printable recipe. 🙂
Can I use different fruit in these muffins? Sure! Try adding blueberries instead of apple chunks. OR try a combination of two of your favourite berries.
Can I use another milk instead of buttermilk in these muffins? I highly recommend using buttermilk in this recipe as it makes for very moist muffins. I also let you know how to make your own buttermilk in my recipe notes. If you can’t use buttermilk, I would use whole milk instead.
Can I freeze these muffins? Yes! They freeze well for up to 2 months. Thaw overnight in the fridge before serving.
How long will these muffins last? These muffins stay fresh in an airtight container at room temperature for up to 5 days.
To enjoy these muffins warm every time, simply heat one up in the microwave for a few seconds. So good!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥
Try these delicious muffins next!
- Banana Crumb Muffins
- Pumpkin Chocolate Muffins
- Chocolate Banana Muffins
- My FAVOURITE Chocolate Chip Muffins
Post originally published in October 2016. Recipe and photos updated in August 2018.
- 3 cups plain/all-purpose flour 375g
- 3/4 cup caster/granulated sugar 150g
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 1 cup buttermilk* 240ml
- 1/2 cup vegetable oil 120ml
- 1 teaspoon vanilla extract
- 3 small apples peeled and chopped into small chunks
- 1/2 cup plain/all-purpose flour 62g
- 1/4 cup light brown sugar 50g
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter 28g, melted
Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, then set aside.
Whisk together the flour, sugar, baking powder, baking soda, salt, and spices. Set aside.
Whisk together the egg, buttermilk, oil, and vanilla extract. Pour the wet ingredients into the dry ingredients, and mix until just combined. Do not over-mix. (The batter will be VERY thick and somewhat lumpy.) Gently fold in the apple chunks.
In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed and the mixture is crumbly.
Spoon the batter into the prepared pan, top with the streusel, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.
*To make your own buttermilk, simply measure out 1 cup (240ml) of milk, and stir in 1 tablespoon of lemon juice or white vinegar. Let stand for 5 - 10 minutes until the mixture starts to curdle, then it's ready to use!
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.
The calories are an estimate only.