These Apple Cinnamon Streusel Muffins are fluffy muffins with fresh 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!
The batter requires no electric mixer. The muffins get scooped and bake up beautifully in the oven in under 30 minutes.
I’m so excited to share this recipe so let’s begin!
For more apple recipes, try Applesauce Brownies, Apple Streusel Cake, and Apple Coffee Cake.
Jump to:
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.
- Cinnamon - Adds so much flavour!
- 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.
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 which will make 15-17 muffins, 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. Then melt the butter and allow it to cool as you prep the rest of your ingredients.
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, and salt. Mix together and set aside.
Step 4 – Mix wet ingredients. In a large bowl, add brown sugar, melted butter, 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.
Check out more recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Apple Cinnamon Streusel Muffins
Ingredients
For the streusel
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/4 tsp cinnamon
- 3 tbsp unsalted butter cold
For the muffins
- 1 cup light brown sugar or dark brown sugar
- 3/4 cups sour cream room temperature
- 1/4 cup oil
- 1/4 cup butter melted and slightly cooled
- 2 large eggs room temperature
- 1 tsp vanilla
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 1 tbsp cornstarch
- 1/4 tsp salt
- 2 cups apples chopped
- 1 1/2 tsps cinnamon
Instructions
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, brown sugar, cinnamon, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.1/2 cup all-purpose flour, 1/4 cup light brown sugar, 1/4 cup white sugar, 1/4 tsp cinnamon, 3 tbsp unsalted butter
For the muffins
- Preheat the oven to 375℉. Line a muffin tin with 12 liners and set aside. You can use regular liners or tulip liners for a taller bake like I did. If you use regular liners, you will have 15-17 muffins. Please note that tulip liners do require a longer bake because there is more batter in the muffins. Chop the apples (skin on or off, up to you) into small pieces and set aside. Melt the butter and allow it to cool as you prep the rest of your ingredients.2 cups apples, 1/4 cup butter
- In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, cornstarch, and salt. Mix together and set aside.2 cups all purpose flour, 2 tsps baking powder, 1 tsp baking soda, 1/4 tsp salt, 1 1/2 tsps cinnamon, 1 tbsp cornstarch
- In a large bowl, add brown sugar, melted and slightly cooled butter, oil, eggs, vanilla, and sour cream. Whisk until well combined.1 cup light brown sugar, 3/4 cups sour cream, 1/4 cup oil, 2 large eggs, 1 tsp vanilla, 1/4 cup butter
- Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
- Mix in the apples until just combined.2 cups apples
- Evenly divide the batter between 12 liners or more depending what kind of liners you're using, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel on top.
- Bake the muffins at 375°F for 18-24 minutes The muffins are ready when a toothpick inserted comes out clean.
Stephanie says
These were delicious! Next time I make them I will try with melted butter instead of oil. I also really appreciate the ingredients being relisted below each step. Very helpful. Thanks for the recipe.
Ania says
Hi Stephanie! I'm so happy to hear you enjoyed the muffins. The melted butter adds more richness to the muffins so I'm excited for you to try it out. Thank you for the kind comment, it made my day! 🙂
Fongolicious says
I think the wet ingredients needs to go into a large bowl.
Ania says
You are correct 🙂 The wet ingredients use a large bowl.