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–+ servings
Jennifer Lewis

Bakery-Style Apple Cinnamon Muffins with Crunchy Streusel

Ultra-moist, tender spiced autumn muffins packed with juicy diced fresh apples and crowned with a thick layer of buttery brown sugar cinnamon oat streusel. Baked with sky-high domed tops just like your favorite artisan bakery, these easy breakfast treats make your entire home smell like fall!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast / Fall Baking
Cuisine: American / Autumn Breakfast
Calories: 310
Ingredients Method Nutrition

Ingredients
  

For the Crispy Cinnamon Oat Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/3 cup old-fashioned rolled oats
  • 1/2 cup dark brown sugar packed
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter cold, cut into small cubes
For the Spiced Apple Muffin Batter
  • 2 cups all-purpose flour spooned and leveled
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine sea salt
  • 2 large eggs room temperature
  • 1/2 cup unsalted butter melted and slightly cooled
  • 1/2 cup plain Greek yogurt or sour cream, for ultra-moist crumb
  • 1/3 cup whole milk or buttermilk
  • 2 tsp pure vanilla extract halal certified
  • 1 1/2 cups fresh Honeycrisp or Granny Smith apples peeled and finely diced into 1/4-inch cubes (about 2 medium apples)
For the Optional Sweet Vanilla Glaze
  • 1/2 cup powdered sugar sifted
  • 1 tbsp milk or apple cider
  • 1/4 tsp pure vanilla extract

Method
 

Prepare the Streusel Topping
  1. In a small mixing bowl, combine the flour, rolled oats, brown sugar, and ground cinnamon.
  2. Add the cold cubed butter and cut in using a pastry cutter, fork, or your fingertips until coarse, pea-sized buttery crumbs form. Place in the refrigerator while making the muffin batter to keep cold and crispy.
Mix the Muffin Batter & Fold in Apples
  1. Preheat your oven to 425°F (220°C). Line a 12-cup standard muffin tin with parchment paper tulip liners or grease thoroughly.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, ground cinnamon, nutmeg, and sea salt until thoroughly combined.
  3. In a medium bowl, whisk together the eggs, melted butter, Greek yogurt, milk, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Stir with a spatula just until barely combined (a few flour streaks are fine). Gently fold in the finely diced fresh apples without overmixing.
Fill Muffin Cups, Top with Streusel & Bake
  1. Divide the batter evenly among the 12 muffin cups, filling them all the way to the top rim (this ensures sky-high bakery domes).
  2. Generously pile the chilled cinnamon oat streusel over the top of each muffin, pressing down very gently so it adheres.
  3. Bake at 425°F (220°C) for 5 minutes. Then, keeping the oven door closed, reduce the oven temperature to 350°F (175°C) and bake for an additional 15 to 17 minutes, until the streusel is golden brown and a toothpick inserted into the center comes out clean.
  4. Cool in the pan for 5 minutes, then transfer to a wire cooling rack. If desired, whisk the powdered sugar, milk, and vanilla together and drizzle over the warm muffins before serving!

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 44gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 55mgSodium: 210mgPotassium: 140mgFiber: 2gSugar: 25gVitamin A: 380IUVitamin C: 2mgCalcium: 65mgIron: 1.5mg

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