Apple Cinnamon Streusel Muffins

These Apple Cinnamon Streusel Muffins are bursting with flavours! They are soft and fluffy muffins with sweet apples and cinnamon sugar in every bite. The muffins have a buttery streusel sprinkled on top before baking that ties all the flavours together so well!

My favourite part about these muffins is how soft they keep on the counter for days. This recipe is sour cream based, and it’s the secret ingredient that makes these muffins insane!

The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection. 

I’m so excited to share this recipe so let’s begin!

For more apple recipes, try Apple Breakfast Cake, Applesauce Oatmeal Cookies, and Applesauce Streusel Muffins. 

Why this recipe works

Apples – The perfect fall recipe.

Cinnamon sugar – Such a delicious combo in the muffins!

Easy to make – Everything gets mixed together in a few simple steps.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

Apples – I used McIntosh apples. You can use any kind of apples though. If you use Granny Smith, there will be a sour contrast to the muffins. I had 2 cups total, sliced into small cubes. I chopped them with the skin on, but you can peel it if you’d like.

Flour – All-purpose flour is used in this recipe.

Eggs – Make sure they’re at room temperature before beginning.

Baking soda – Always double check that you’re baking soda isn’t expired!

Baking powder – Always double check that you’re baking powder isn’t expired!

Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.

Oil – I used a flavourless oil. You can also use melted butter.

Spices – I used cinnamon, a pinch of nutmeg, and a pinch of allspice in this recipe. The nutmeg and allspice is optional, but I highly recommend using the cinnamon if you can.

Step by step instructions

Here is how to make and bake these Apple Cinnamon Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 375°F. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin. You can use regular liners or tulip liners for a taller bake like I did. Just note that tulip liners do require a longer bake because there is more batter in the muffins. Chop and dice the apples into small pieces, skin on or off it’s up to you.

Step 2 – Make the streusel. In a medium sized bowl, add flour, brown sugar, white sugar, cinnamon, and cold butter. Using your hands, mix this until crumbly and combined. Set aside in the fridge while you make the muffin batter.

Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, and salt. Mix together and set aside.

Step 4 – Mix wet ingredients. In a large bowl, add brown sugar, oil, eggs, vanilla, and sour cream. Whisk until well combined.

Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.

Step 6 – Add the apples. Mix in the apples until just combined.

Step 7 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.

Step 8 – Bake. Bake the muffins at 375°F for 18-24 minutes for regular liners. Tulip liners will be 25-27 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• You can peel the skin off the apples or leave it on, it’s up to you.

FAQ

Can you taste the sour cream?

No! The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet blueberries.

Do I have to add sour cream?

Yes. You can also substitute the same amount for yogurt, kefir, or unsweetened applesauce.

Do I have to make the streusel?

No! But it really brings a nice buttery muffin crunch to them when they bake up. If you don’t make the streusel, sprinkle some white sugar on top.

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