Fall is my favorite season for baking, and this apple muffin recipe is the perfect way to kick it off! I made these the other day and my kids went nuts over them! Although these muffins are bursting with fall flavor, once you try them you’ll be baking them year round. Warm cinnamon, butter, brown sugar and vanilla…oh yes! All of these flavors are glorious together! Combine that with fresh chunks of sweet and crunchy apple in each bite…you’ve got pure goodness!
Muffins are such a comfort food to me, whether it’s breakfast, a snack or dessert! On a cold fall morning or afternoon these pair wonderfully with a hot cup of coffee or tea. If you’re crazy for fall like me…you’ve gotta have a pumpkin candle burning in the background of this relaxing scene too!
You can use pretty much any apples you’d like, I typically use Gala or Honeycrisp. Just make sure you pick a sweet variety. I wouldn’t recommend granny smith (although I love granny smith apples in many other recipes).
This apple muffin recipe stands on its own quite well, but why not top it with some streusel deliciousness?! Streusel is so easy to throw together, and really adds that extra crunch and texture to a good muffin. The best part is you can make it ahead of time and store it in the freezer for up to 6 months. I typically make a big batch and then just have it on hand anytime I want to bake muffins. There are a variety of liquids you can use in your streusel. A common choice is Kirsch, which is a cherry flavored brandy. I chose to use apple juice since I had that on hand and my kids were going to be enjoying these muffins.
Inspired by a muffin I made in pastry school, this recipe is the perfect blank canvas for any flavor muffin. My other favorite version is good old blueberry! Just swap out the apple filling for frozen mini blueberries, remove the cinnamon and replace the brown sugar with granulated sugar.
Some of my favorite tools and supplies for this recipe are linked below!
Other muffin recipes:
Other fall inspired recipes:
These apple cinnamon streusel muffins are the perfect fall comfort food! Great for breakfast, a snack or dessert!
Ingredients
Muffins:
- 270 grams unsalted butter, at room temperature
- 173 grams granulated sugar
- 173 grams dark brown sugar
- 6 eggs, at room temperature
- 2 pinches of salt
- 2 teaspoons vanilla bean paste (or extract)
- 1 teaspoon ground cinnamon
- 300 grams all-purpose flour
- 2 teaspoons of baking powder
- 2 tablespoons avocado oil (or oil of choice)
- 1 full batch of apple filling (see recipe below)
Apple filling:
- 5 small apples
- 3 tablespoons unsalted butter
- 4 tablespoons dark brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 3 teaspoons all purpose flour
- 2 tablespoons water
- 2 pinches of salt
Streusel:
- 60 grams of unsalted butter, at room temperature
- 90 grams turbinado sugar
- 140 grams all purpose flour
- ¾ teaspoon ground cinnamon
- 1 tablespoon of apple juice
Instructions
Streusel topping:
- In a large bowl, using a hand mixer combine all ingredients until you reach a crumbly texture. Do not overmix or streusel will turn into a dough consistency. Refrigerate or freeze streusel until it is cold. You can store streusel in the freezer in an airtight container for up to 6 months.
Apple Filling:
- Peel, core and chop apples into ¼” chunks. In a nonstick skillet, melt butter and brown sugar over medium heat. Once it begins to bubble add cinnamon and vanilla. Cover and let cook for 5-7 min, stirring occasionally. In a small bowl mix the flour with the water, then stir it into the apple mixture. Cook another minute, transfer to a glass dish to cool.
Muffins:
- Preheat the oven to 375 F. Line 2, 12 ct cupcake pans.
- In a medium bowl combine flour, cinnamon, baking powder and salt, gently stir and set aside.
- In a stand mixer fitted with a paddle attachment cream butter, sugars and vanilla. Scrape sides of bowl. Add eggs one at a time, making sure each one is incorporated before adding the next.
- Remove the mixing bowl from the stand and gently fold in the flour mixture by hand with a spatula. Next fold in the oil, finally fold in the apple filling.
- Using a large cookie scoop, evenly distribute batter into cupcake pans. Top each cupcake with about 1-2 teaspoons of streusel.
- Bake at 375 F for 15-18 minutes. Test with a toothpick, it should come out with some crumbles. Remove muffins from the pan and cool on a wire rack.
Notes:
- Store at room temperature up to 5 days.
- You can make this batter ahead of time and freeze. Simply fill the muffin tins with batter, cover with plastic wrap and freeze. If you bake muffins straight out of the freezer, allow for a longer baking time. You can also let the batter come to room temperature, then bake the normal amount of time.
- I like to make a batch of streusel and keep it on hand in the freezer, it goes with any muffin flavor. It will last up to 6 months in the freezer.
