Nothing says good morning like the scent of freshly baked cinnamon apple muffins—especially when they’re topped with a crunchy coating of cinnamon sugar.

They’re quick to whip up, too. Most of us have a few apples kicking around in the fridge—any type will do.

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Apple Cinnamon Streusel Muffins

Light and tender, these delicious breakfast treats are studded with apple chunks and topped with a crunchy cinnamon sugar topping. An indulgence, for sure. But once in a while, perfect.

  • Yield: Makes 12 muffins. 1x



For the muffins

  • 240 g or 2 c all-purpose flour, plus 1 tbsp
  • 1½ tsp baking powder
  • ½ tsp kosher salt
  • 2 tsp ground cinnamon, plus ½ tsp
  • 235 g or 2 c apples, peeled, cored and diced
  • 114 g or 4 oz unsalted butter, softened
  • 200 g or 1 c granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 121 ml or ½ c milk

For the topping

  • 57 g or 2 oz unsalted butter, melted
  • 50 g or ¼ c granulated sugar
  • 2 tbsp ground cinnamon


Make the muffins

  1. Preheat the oven to 375°F. Prepare a 12-cup muffin tin with butter
    and flour, or if using a good-quality baking spray, apply just before
  2. In a medium bowl, sift together the flour, baking powder, salt, and
  3. In a medium bowl, sift together 1 tbsp flour and ½ tsp cinnamon.
    Toss the diced apples in it to coat.
  4. In the bowl of a stand mixer fitted with the paddle attachment,
    beat the butter and sugar until light and fluffy (3 minutes). Add
    the eggs, one at a time, beating well between additions (1 minute
    each). Add the vanilla.
  5. Beat in the flour and milk alternately, beginning and ending with
    flour. Scrape down the bowl. Fold in the apples.
  6. Fill the prepared muffin tin, each cavity about 2/3 full.
  7. Bake until a toothpick or skewer inserted in the middle comes out
    clean (30 minutes). Let cool for 10 minutes before removing it from
    the tin and placing it on a rack.
  8. In a small bowl, mix together the granulated sugar and cinnamon.
  9. Place the rack of muffins over a rimmed baking sheet to catch any
    drips of butter and excess sugar topping.
  10. Brush the top of each muffin with butter and sprinkle with the
    sugar/cinnamon mixture.
  11. Let cool completely.


Adapted from Add a Pinch.

  • Author: Helen Kain