Apple Strudel Muffins
These muffins are moist, tender, and rich in apple-cinnamon flavor, topped with a crunchy streusel crumble. They are perfect for breakfast, brunch, or dessert, pairing beautifully with coffee or tea. Quick to prepare and bake, they make an excellent seasonal recipe for fall apple harvests but are enjoyed year-round. Their combination of nostalgia, simplicity, and irresistible taste makes them a must-have addition to any baking collection.
Ingredients
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 ½ cups chopped apples
- ½ cup sour cream or yogurt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Streusel Topping:
- ½ cup brown sugar
- ⅓ cup flour
- 1 tsp cinnamon
- 3 tbsp butter, melted
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with papers.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, cream butter and sugar, then add eggs, vanilla, and sour cream.
- Fold in the dry ingredients and chopped apples.
- Spoon batter into muffin cups.
- Mix streusel topping and sprinkle generously over each muffin.
- Bake for 18–20 minutes until golden and a toothpick comes out clean.
- Cool slightly before serving.
Notes
- Use tart apples like Granny Smith for best flavour.
- Don’t overmix the batter to keep muffins tender.
- Muffins taste best warm with a little butter.
- Streusel can be doubled for extra crunch.
- Store in an airtight container for up to 3 days.