Ingredients
Muffin Batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped apples (about 1 medium apple)
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cut into small pieces
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk the large egg, milk, melted unsalted butter, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Stir gently just until moistened; it’s important not to overmix—some lumps are fine to keep the muffins tender.
- Add Apples: Fold in the chopped apples carefully to distribute them evenly without breaking them down.
- Make Streusel Topping: In a small bowl, combine the flour, brown sugar, and cinnamon. Using a pastry blender or your fingertips, cut in the cold butter pieces until the mixture resembles coarse crumbs.
- Fill Muffin Cups: Divide the muffin batter evenly among the 12 lined muffin cups, filling each about three-quarters full.
- Add Streusel: Generously sprinkle the streusel topping over each muffin batter portion.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use tart apples like Granny Smith for a bright flavor and firmer texture.
- Do not overmix the batter to ensure soft, tender muffins.
- Make sure the butter for the streusel topping is cold to create a crumbly texture.
- The muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- For a dairy-free version, substitute milk with almond or oat milk and use vegan butter.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 230 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2.5 g
- Protein: 3 g
- Cholesterol: 40 mg
