Name: Apple Cinnamon Streusel Muffins
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 12 servings
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 0.75 cup Granulated sugar; 2 teaspoons Baking powder; 1 teaspoon Ground cinnamon; 0.5 teaspoon Salt; 0.33 cup Milk; 0.33 cup Vegetable oil; 1 unit Large egg; 1 teaspoon Vanilla extract; 2 cups Granny Smith apples, peeled and diced; 0.5 cup Light brown sugar (for streusel); 0.33 cup All-purpose flour (for streusel); 0.25 cup Cold unsalted butter, cubed (for streusel); 1.5 teaspoons Ground cinnamon (for streusel)

"These moist and tender muffins are packed with juicy chunks of fresh apples and warm spices, finished with a generous layer of buttery, brown sugar crumble. They bring the comforting aroma of a bakery straight to your kitchen, making them the ultimate autumnal breakfast indulgence."

1 Ingredients

Qty	Item
1.5 cups 190 g	All-purpose flour
0.75 cup 150 g	Granulated sugar
2 teaspoons 10 g	Baking powder
1 teaspoon 2.5 g	Ground cinnamon
0.5 teaspoon 3 g	Salt
0.33 cup 80 ml	Milk
0.33 cup 80 ml	Vegetable oil
1 unit 1 unit	Large egg
1 teaspoon 5 ml	Vanilla extract
2 cups 250 g	Granny Smith apples, peeled and diced
0.5 cup 100 g	Light brown sugar (for streusel)
0.33 cup 40 g	All-purpose flour (for streusel)
0.25 cup 55 g	Cold unsalted butter, cubed (for streusel)
1.5 teaspoons 4 g	Ground cinnamon (for streusel)

2 Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with non-stick spray.

In a small bowl, prepare the streusel topping: Mix the 0.5 cup brown sugar, 0.33 cup flour, and 1.5 teaspoons cinnamon. Use a fork or pastry cutter to cut in the cold butter until the mixture resembles coarse crumbs. Set aside.

In a large mixing bowl, whisk together the 1.5 cups flour, granulated sugar, baking powder, salt, and 1 teaspoon cinnamon.

In a separate medium bowl, beat the egg, then whisk in the milk, oil, and vanilla extract.

Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix or the muffins will be tough. Fold in the diced apples.

Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.

Sprinkle a generous amount of the streusel topping over each muffin, pressing down slightly so it sticks to the batter.

Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

·
Use tart apples like Granny Smith or Honeycrisp to balance the sweetness of the streusel.
·
To prevent the apples from sinking to the bottom, toss the diced pieces in a tablespoon of flour before folding them into the batter.
·
Don't overmix the batter! A few lumps are fine and ensure a light, airy texture.
·
For an extra bakery-style touch, add a simple drizzle of powdered sugar and milk glaze once the muffins have cooled.

? Frequently Asked Questions

Can I use butter instead of oil in the muffin batter?

Yes, you can substitute melted butter for vegetable oil, though oil typically produces a moister crumb that stays soft longer.

How should I store these muffins?

Store them in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Can I freeze apple cinnamon muffins?

Absolutely! Wrap each muffin tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20 seconds.

What is the best way to dice the apples?

Dice them into small, uniform cubes (about 1/4 inch) so they soften evenly during the short baking time.

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