light and fluffy filled with soft baked apples, loads of fall spices and finished off with a sweet streusel crunch – these muffins are a must-make in the fall.
I don’t know about you all, but for me, as soon as September hits I start baking with apples. Despite the fact that here in the south the weather is still warm and the leaves are months away from changing, I still get in the Fall spirit – and baking with Fall flavors is one of my favorite ways to bring it into my home.
Muffins have been my thing lately. I would say at least 3/7 mornings lately I’ve found myself wanting a muffin.
The other week, it was apple muffins. I’ve never felt like I had a really delicious apple muffin recipe, so after a little internet searching, I found this Apple Cinnamon Crumb Muffin recipe from Sally’s Baking Addiction and decided to give it a try.
And holy cow was it a winner. We basically ate the whole batch before they even fully cooled 😂. We will certainly be making them again.
apple streusel muffins
For the Streusel:
- 1 cup all-purpose flour spooned & leveled
- 1/2 cup rolled oatmeal
- 4 tablespoons brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 4 tablespoon crushed walnuts
- 8 tablespoons room temperature butter
- Note: You may have extra depending on how much you’re able to press into each muffin cup 🙂
For the Muffins (from Sally's Baking Addiction):
- 1 3/4 cups cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon I also think 1/2 tsp. apple pie spice and 1/2-3/4 tsp. ground cinnamon would be great here
- 1/2 teaspoon salt
- 1/2 cup unsalted butter room temperature or softened and slightly cooled
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup yogurt or sour cream room temperature (I used 5% plain Fage and also did not have it at room temperature and it still came out ok, just FYI if you’re like me and you forget to take your ingredients out ahead of time 😂)
- 2 teaspoons pure vanilla extract
- 1/4 cup milk any kind, at room temperature (I just warmed mine slightly and let cool to room temp)
- 1 1/2 cups peeled & chopped apples 1/2 inch chunks; you need about 2 medium apples
- Preheat oven to 425°F and prepare a standard 12-cup muffin tin by either spraying with cooking spray or lining with paper liners.
- Combine streusel ingredients in a bowl until a chunky crumb forms. Set aside.
- Whisk the flour, baking soda, baking powder, spices of choice, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugars together on high speed until smooth and creamy (~ 2 minutes). Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract and beat until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed.
- Add the dry ingredients and milk into the wet ingredients and beat on low until no flour pockets remain.
- Fold in the apples.
- Divide the batter evenly into each cup or liner, filling each all the way to the top (you may have extra).
- Top each muffin with streusel pressing it down into the batter gently to ensure it adheres during baking.
- Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.