Apple Streusel Muffins Recipe
Huge bakery style muffins loaded with fresh apples and topped with a brown sugar and cinnamon streusel. These are the best apple streusel muffins you will ever make.
Muffins are also fairly easy to make and I generally have all the ingredients I need without having to go shopping, which is a definite bonus.
It is that muffin top that is wide and tall and slightly crunchy on the edges. Let’s be honest, when you are standing at the counter in a bakery, it is that huge, beautiful muffin top that sells the muffin.
Apple Streusel Cheesecake Muffins
This recipe makes 6 muffins, which I feel is perfect. It is enough to get you through the week, but not so many that they will dry out before you get a chance to enjoy them.
You can serve them as is or slather them in butter. If you want to add to the cinnamon flavour, then this sweet cinnamon butter is perfect with these muffins.
Looking for other easy recipes for a grab and go breakfast or snack? Try this banana bread recipe or these pumpkin muffins.
Pumpkin Apple Streusel Muffins Recipe
Apples – I like to use Granny Smith apples, but any variety will work. You can peel them or leave the peel on.
Two – Whisk together the wet ingredients, then add to the dry ingredients and stir to combine. Don’t over mix, just stir until the batter comes together.
Expert Tip – Be sure to fill those muffin cups full. That is how we are going to get the giant muffin top. Don’t worry, the batter will not spill over the edges when it bakes.
Apple Streusel Muffins With Applesauce
Place in the oven to bake for approximately 30 minutes. Mine are usually perfect at about 28 minutes. You are looking for golden tops and a toothpick should come out clean when inserted into the centre of the muffins.
Remove from the oven, let cool for 10 minutes, then remove the muffins from the pan and place on a cooling rack.
Look at how beautiful those muffin tops are! You can serve these apple streusel muffins immediately (I highly recommend it) or you can keep them in an airtight container for a few days.
Vegan Apple Cinnamon Streusel Muffins
Yes you can. They will keep for several months in the freezer if stored in an airtight container or ziplock freezer bag.
This usually has to do with over mixing the batter. Make sure you are mixing just until the dry ingredients have mixed with the wet, otherwise it can create a dense, heavy muffin.
Serving: 1 Muffin | Calories: 372 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 18 g | Sugar: 26 g
Apple Muffins With Streusel Topping
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.You see, all of a sudden, I’ve fallen out of love with fresh apples. That has been my #1 craving for the past 8 months, I was eating an apple every day, sometimes two, or even three! And suddenly… I’m done. Don’t get me wrong, I still like them, but I don’t *have* to have them like I did for a while. ;) Which means… I have a few leftover apples I better find something to do with.
This recipe makes a nice, dense muffin that’s great for breakfast. Then again, I’d argue that pretty much ALL baked goods are great for breakfast… wouldn’t you say??
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Pumpkin Apple Streusel Muffins
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. You may print them at home, but please do not copy or distribute them. I also allow all designs to be made and sold at fundraisers, craft fairs, etc. If you are selling a piece made from one or more of my free tutorials in your online shop, I require that you use your own, original photography, and include a link back to my website to credit me as the designer.Tender and flavorful bakery style cinnamon streusel apple muffins loaded with tart bites of fresh apple and spiced with cinnamon, ginger, and vanilla. They aren’t complete without the delicious brown sugar cinnamon streusel crumb topping and an easy vanilla glaze.
Caramel Apple Streusel Muffins
I’m somewhere in the middle, excited to finally have a kitchen to get back to (and in turn start baking again), but also loving all the late-season produce still beaming from produce bins at the market. Peaches, plums, tomatoes, sweet corn… it’s all still calling my name.
…But apples – spiced with cinnamon, ginger, and vanilla, and folded into a buttery muffin batter and generously topped with a crumbly brown sugar streusel – sound pretty great too.
When I first baked these apple crumb muffins, years ago now, the leaves were just beginning to change in the middle of Georgia; the fall foliage creeping in with vibrant bursts of crimson and golden yellow. Autumn beginning in fits and starts, flirting between the mid-eighties one day, and a full twenty degrees cooler the next. Summer’s last gasps in late-September.
Apple Streusel Muffins
I was however, quite stubbornly set to autumn, our little apartment kitchen filled with the aromas of fall baking, slow-braised stews, and hearty, simmering soups.
Inspired by the start of apple season, and tempted by the many lovely varieties, beautifully-stacked and practically glowing on display, I’d over-indulged at the market, and needed a new recipe to feature my hoard.
A few of the tart varieties made their way into these simple, but flavorful muffins, elevated beyond their humble appearance with a bevy of spices, an irresistible streusel crumb topping, and an optional (but recommended) vanilla glaze.
Pumpkin Apple Streusel Muffins With Cream Cheese Filling
These ingredients list for these apple crumb muffins may seem long, but they’re mostly pantry staples. If you bake often, you probably have most of them on hand right now. Here’s what you’ll need to make them:
…and all topped with a buttery cinnamon streusel crumb. It’s a classic streusel, made with flour, white and brown sugars, cinnamon, and melted butter, and really takes these apple muffins to the next level.
But we’re not done yet. You can stop there, of course, and you’ll have a perfectly delicious apple crumb muffin. But add a drizzle of simple vanilla glaze and you’ve got full blown apple cinnamon roll meets coffee cake meets spice cake or really just, the ultimate Fall muffins.
Cinnamon Apple Streusel Muffins (vegan Gf Option)
We were fortunate in Washington to have incredible apples nearly year round, and spoiled via the wonders of cold-storage, it’s easy to forget that apples have a season. But they are sweeter, fresher, crisper during the actual fall harvest season, beginning as early as August.
There was a community apple orchard in our first neighborhood in Tacoma, and I used to love to stop by this time of year in the early morning and pick a handful of different varieties of apples – bright, tart greens, and rosy pinks, and dainty, dark purple beauties – a few for snacking, but most destined to make their way into sweet muffins, or classic apple pie, apple cider cinnamon rolls, or gooey caramel crumb bars.
And decked with a chunky cinnamon streusel topping and bursting with apple flavor, these indulgent little apple muffins, somewhere between breakfast and dessert, are an especially sweet way to start the day. Happy baking!!
Vegan Apple Muffins (gluten Free)
If you make these apple streusel muffins, be sure to tag me on Instagram with the hashtag # and leave a comment and rating below letting me know how you liked them! ★★★★★
¹ I have made these apple muffins with flax eggs, and the recipe works, they still taste great, but they may not rise quite as high as the original version. To replace 2 eggs simply stir together 2 Tbsp ground flaxseed with 5 Tbsp water in a small bowl. Let sit for 5 minutes while you’re getting the rest of the ingredients together (it will thicken up), and add to the batter in place of the eggs.
Keywords: streusel muffins, apple muffins, apple crumb, crumb muffins, cinnamon streusel, easy, brown sugar, apple pie spice, bakery style muffins, fresh apple muffins, breakfast muffins
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