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Cinnamon Streusel Muffins

Cinnamon Streusel Muffins That Will Warm Your Heart

Delightful Cinnamon Streusel Muffins that combine warm spices and tender apples for a cozy autumn treat.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups all-purpose flour Can substitute with whole wheat flour for added fiber.
  • 1 cup granulated sugar Brown sugar can be used for a richer flavor.
  • 2 teaspoons baking powder Ensure it's fresh for optimal rise.
  • 1 teaspoon baking soda Important to balance acidity from the apples.
  • 1/2 teaspoon salt Enhances flavor. Do not omit.
  • 1 teaspoon ground cinnamon Can substitute with pumpkin pie spice for a different flavor profile.
  • 1/2 cup butter Use unsalted butter for better control over salt levels.
  • 1 cup milk Substitute with almond milk for a dairy-free version.
  • 1 large egg Swap for a flax egg for a vegan option.
  • 2 cups Apples (Honeycrisp, Granny Smith, or Fuji) Use firm apples to maintain structure.
For the Streusel Topping
  • 1/4 cup brown sugar Mix with cinnamon for enhanced flavor.
  • 1/4 cup butter Use cold, diced to achieve a crumble texture.
  • 1/4 cup additional flour Helps in creating the perfect crumbly topping mix.

Equipment

  • Oven
  • Muffin tin
  • Mixing Bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a muffin tin with liners or non-stick spray.
  2. In a bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. In another bowl, whisk together the melted unsalted butter, milk, and egg until smooth.
  4. Pour the wet mixture into the dry ingredients and mix gently until just combined.
  5. Fold in the diced apples gently.
  6. In a separate bowl, combine the cold, diced butter, flour, brown sugar, and a pinch of ground cinnamon for the streusel.
  7. Scoop the muffin batter into the prepared muffin tin, filling each liner halfway, then add the streusel topping.
  8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store cooled muffins in an airtight container at room temperature for up to 3 days. Refrigerate for longer shelf life.

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