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Preppy Kitchen

Easy Apple Muffins

Tender, cinnamon-spiced muffins packed with diced fresh apple and crowned with a crisp brown sugar streusel. They bake up moist and bakery-tall, perfect with coffee for breakfast or an afternoon snack.

⏱ 47 min12 muffinsAmericanmuffinsapplecinnamonbakingbreakfast

Ingredients

For the topping

  • 1/2 cupall-purpose flour · 60g
  • 1/4 cuplight brown sugar · 55g
  • 1/4 cupgranulated sugar · 50g
  • 1/2 teaspoonground cinnamon
  • 3 tablespoonsunsalted butter · melted (43g)

For the muffins

  • 2 cupsall-purpose flour · 240g
  • 1 1/4 teaspoonsbaking powder
  • 1 1/2 teaspoonsground cinnamon
  • 1/2 teaspoonsalt
  • 1/2 cupunsalted butter · room temperature (113g)
  • 1/2 cuppacked light brown sugar · 110g
  • 1/2 cupgranulated sugar · 100g
  • 2large eggs
  • 1 teaspoonvanilla extract
  • 1/4 cupwhole milk · 60ml
  • 1 1/2 cupsdiced apple · about 2 apples, peeled and cored (220g)

Steps

  1. 1

    Preheat the oven to 400F. Grease a 12-cup muffin tin with baking spray or line with cupcake papers.

  2. 2

    Make the topping: in a medium bowl, stir together the brown sugar, flour, granulated sugar, and cinnamon. Stir in the melted butter with a fork until the mixture is combined but still clumpy. Set aside.

  3. 3

    In a medium mixing bowl, whisk together the flour, baking powder, cinnamon, and salt.

  4. 4

    In another medium bowl, toss the diced apples with 2 tablespoons of the flour mixture until well coated.

  5. 5

    In a large mixing bowl, beat the butter and both sugars on medium speed until creamy, about 2 minutes. Add the eggs one at a time, beating until well combined. Scrape down the bowl and beat in the vanilla.

  6. 6

    With the mixer on low speed, add a third of the flour mixture, followed by half of the milk. Continue alternating between the flour and milk, mixing just until combined. Fold in the apples.

  7. 7

    Divide the batter among the muffin wells, about 1/3 cup per muffin; they will be mostly full. Sprinkle the topping evenly over the batter, about 2 to 3 tablespoons per muffin.

  8. 8

    Bake for 10 minutes.

  9. 9

    Reduce the oven temperature to 350F and continue baking for 12 to 15 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

  10. 10

    Let cool for 10 minutes in the pan, then remove and cool completely on a wire rack. Store in an airtight container at room temperature for up to 3 days.

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