Apple Muffins

The streusel and glaze topping on these apple muffins make for a sweet, moisture-rich muffin that’ll rival your favorite bakery’s version. The best part? They’re pretty simple to make. Because they call for whole apples and not just flavorings, this is the ideal apple muffin recipe to keep on hand for fall. Serve them still warm the first day at a weekend brunch, then store any leftovers for the week ahead. Although these do have a sweet glaze on top, the savory blend of tart apple, ground cinnamon and vanilla makes them a wholesome treat to enjoy on the go.

Ingredients for Apple Muffins

• Dry ingredients: The dry ingredients for the muffins include all-purpose flour, sugar, baking powder, baking soda and salt.
• Wet ingredients: For the wet ingredients, you’ll be using large room-temperature eggs, butter and vanilla extract.
• Tart apples: Some solid tart baking apple options include Cortland, Granny Smith and Winesap.
• Streusel topping: For the crumbly streusel topping, you’ll be using brown sugar, all-purpose flour, ground cinnamon and cold butter.
• Glaze: The sweet glaze added at the end includes confectioners’ sugar, 2% milk, melted butter, vanilla extract and a dash of salt.

Directions

Step 1: Make the muffin batter

KRISTINA VANNI FOR TASTE OF HOME

Preheat the oven to 375°F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. In a smaller bowl, whisk together the eggs, melted butter and vanilla, then add this to the flour mixture. Stir until just moistened (batter will be stiff). Fold in the apples.

Step 2: Fill the tins, top with streusel

KRISTINA VANNI FOR TASTE OF HOME

Fill 12 well-greased or paper-lined muffin cups three-quarters full. Next, in a small bowl, mix together the brown sugar, flour and cinnamon; cut in the cold butter using a butter knife or your fingertips until the mixture becomes crumbly. Sprinkle this over the batter.

Step 3: Bake and glaze

KRISTINA VANNI FOR TASTE OF HOME

Bake the muffins until a toothpick inserted in the center of one comes out clean, 15 to 20 minutes. Let the muffins cool for five minutes before removing them from the pan to a wire rack to cool. Mix the glaze ingredients, and drizzle it over the tops of the muffins.

KRISTINA VANNI FOR TASTE OF HOME

Apple Muffin Variations

• Add oatmeal: To make the streusel topping extra crumbly, you can add 1/4 cup of rolled oats to the mix. This will also help to cut down on the sweetness (or, on the contrary, you can be generous with the sweet streusel toppings to make up for the addition of oats).
• Skip the glaze: If the glaze is just too sweet for you, you can skip it. Instead, mix together cinnamon and sparkling sugar to create a topping that can be sprinkled over the top of each muffin.
• Change up the fruit: These muffins are meant for apples, but pears are a really yummy option to use as well.

How to Store Apple Muffins

Pop any leftovers in the fridge, or keep them out on the counter. If you store them in the fridge, they’ll last for up to a week; on the counter, they’ll last for three to four days.

Can you freeze apple muffins?

Yes. We recommend skipping the glaze before freezing and adding it after you’ve thawed the muffins. To freeze the muffins, store them in an airtight container for up to three months.

Apple Muffin Tips

KRISTINA VANNI FOR TASTE OF HOME

How can I keep the streusel topping crunchy?

If you love an extra crunchy streusel topping, we recommend baking the streusel topping separately and then essentially double-baking it after you add it on the muffins. First, make your streusel topping and toss it in the oven until it’s just golden. Then add this to the tops of the muffin batter, and bake again. The addition of oatmeal also helps to ensure a crunchy, crumbly streusel topping, as too much butter can result in a soggy crumble.

How do I keep the muffin tops crispy?

Believe it or not, you can store a few saltine crackers in with the muffins. This will help to absorb any excess moisture, which will result in muffins that remain crispy on top and moist and tender on the inside.

How can I ensure a moisture-rich muffin?

A little-known trick is to chill your batter for a bit prior to baking. The starch in the flour is able to absorb more moisture when its cooled, resulting in a more tender muffin. You can put your batter in the fridge for up to six hours (or even overnight!), if you’d like.

What do I serve with apple cinnamon muffins?

If a muffin just doesn’t cut it alone, consider adding homemade applesauce, a side dish of crunchy granola and a bowl of yogurt, or even have it as a dessert with a bowl of vanilla ice cream.