Description
These easy apple cinnamon muffins are a delightful treat featuring tender muffins packed with fresh apples and warm cinnamon spice, topped with a crumbly streusel and a sweet glaze. Perfect for breakfast or a cozy snack, they combine classic flavors with a soft, moist texture.
Ingredients
Scale
Muffin Batter
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup melted unsalted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and chopped apples
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter
Glaze
- 1/2 cup powdered sugar
- 1 to 2 teaspoons milk
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups of all-purpose flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt until well combined.
- Mix Wet Ingredients: In a separate bowl, beat 2 eggs and mix in 1/2 cup melted unsalted butter, 1/2 cup milk, and 1 teaspoon vanilla extract until smooth and well blended.
- Combine Batter: Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing to keep the muffins tender. Fold in 1 1/2 cups peeled and chopped apples evenly throughout the batter.
- Prepare Streusel: In another bowl, make the streusel topping by mixing 1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/2 teaspoon ground cinnamon, and 1/4 cup cold unsalted butter. Use your fingers or a pastry cutter to blend until the mixture becomes crumbly.
- Fill Muffin Cups: Spoon the muffin batter evenly into the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel mixture generously on top of each muffin.
- Bake Muffins: Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from the oven and let muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make and Apply Glaze: While muffins cool, combine 1/2 cup powdered sugar with 1 to 2 teaspoons milk to create a smooth glaze. Drizzle the glaze over the cooled muffins for an added touch of sweetness and presentation.
Notes
- For extra moist muffins, avoid overmixing the batter once the wet and dry ingredients are combined.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- Streusel topping can be prepared ahead and stored in the refrigerator until ready to use.
- The glaze can be adjusted in consistency by adding more or less milk.
- Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for longer storage.
