Apple Streusel Muffins

These apple streusel muffins are one of my favorite fall recipes, ready in just 30 minutes and topped with a crunchy, cinnamon streusel.

Course Breakfast, Dessert

Cuisine Fall, gift

Diet Low Salt

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 243kcal

4 large eggs
1 cup vegetable oil
3 cups flour
2 cups granulated sugar
2 teaspoon baking powder
2 teaspoon baking soda
½ teaspoon Kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ½ cups applesauce
2 cups apples peeled, cored and diced into ½ inch pieces- I like Ruby Frost or Granny Smith

Preheat the oven to 375 degrees F and grease your muffin pans well.
In a medium bowl combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
In a large bowl, beat together eggs and oil until well combined.
Stir in dry ingredients until just combined.
Add applesauce and diced apples and mix quickly until just fully combined.
Let the batter rest of 10-15 minutes.
Scoop your batter into your muffin pan, filling the muffin cups 85-90% full.
Make streusel topping (recipe below) and sprinkle over all muffin cups.
Bake uncovered for about 20 minutes or until your cake tester comes out clean. Cool and serve.

In a medium bowl, whisk together brown sugar, flour and cinnamon until well combined.
Add butter and use a fork or a pastry cutter to cut the butter into the sugar mixture until it has the texture of damp and and the butter is down to pea-sized pieces. Sprinkle over filled muffin cups.

Grease your muffin pan well. These can sometimes stick. A silicone pan is definitely best but metal just needs a good spray in each cup.
Dice the apples into solid, even chunks so they hold their shape in the batter instead of disappearing.
Mix the batter just until combined once the apples go in, so the muffins stay tender instead of dense.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. They're less likely to fall apart this way.
Toss the diced apples in a bit of flour before folding them into the batter, so they distribute evenly instead of sinking.
Don't skip the resting time. It really helps you get a nice dome on the muffins.
Fill the muffin cups nearly to the top for that bakery-style dome once baked.
Ingredients to prep ahead- Measure out the dry ingredients and spices. Make the streusel topping and keep in the fridge until ready.
Leftovers and storage- Store covered at room temperature for up to 3 days, or freeze for longer storage.