These apple muffins are the ideal fall breakfast treat. They’re packed with delectable apple cinnamon flavor. Everyone loves them, plus they’re super easy to make. You can whip these apple muffins up in less than 45 minutes. If you need a last-minute recipe for a fall brunch or Thanksgiving, make these and bring them warm right out of the oven. There won’t be any left.
This apple muffin recipe is the only one you’ll ever need. The muffins are moist and full of delicious cinnamon-apple flavor. Crumbly streusel topping brings the muffins to the next level. The buttery, crisp topping makes these muffins absolutely irresistible. Honestly, they might be the best apple muffins I’ve ever had. You won’t be able to stop eating them.
How to Make Apple Muffins
These apple muffins are a breeze to make. First, you’ll want to preheat the oven to 350 degrees and line the muffin tin. I like these reusable silicone liners because they’re multi-use and easy to clean, which is a great way to cut down on waste. Also, muffins never seem to stick to these silicone liners nearly as much as they do to paper liners.
Second, make the streusel topping. Simply mix together the sugar, flour, cinnamon, and salt and then cut in the butter. You’re done when the mixture resembles coarse sand. Set aside the topping for later. (And maybe sneak a few crumbs – I always do!)
Third, mix together the apple muffins. Chop, peel, and core the apples into small cubes (I used Pink Lady). Chop the walnuts or pecans if you’re using them. Cream together both varieties of sugar and the softened butter, then add the egg and vanilla. In another bowl, throw together the dry ingredients and mix them up. Fold the dry ingredients into the butter and sugar mixture, then fold in the apples and nuts.
It’s important not to over-mix apple muffins. That’s because you want muffins to be light, moist, and tender. If you overwork the dry ingredients and wet ingredients, the muffins might become tough and starchy. Just use a rubber spatula or wooden spoon to cut into the batter and fold it over itself until everything look combined. That’s all the mixing you need to do!
Fourth, scoop the apple muffin batter into the muffin tin. Each cup should be about half full. Sprinkle a spoonful of streusel topping on top of each muffin. The streusel topping is what makes these apple muffins the best. It crisps up in the oven, which is the perfect complement to the soft apple muffins. If you want to get really fancy, put a few more chopped walnuts on top as well.
Apple Muffin Tips and Tricks
Are you wondering what apples to use for apple muffins? A tart, firm apple will hold up well in a muffin without making it soggy. Try using Granny Smith, Pink Lady, or Braeburn. All three will produce delicious muffins. Be sure to cut the apples into small enough cubes that they will cook through. Nobody wants a crunchy bite of apple in a soft muffin!
I like to add some chopped walnuts or pecans to these apple muffins. Everybody loves an apple walnut muffin. The walnuts add just a touch of nutty flavor to the apple muffin, plus an incredible texture. If you’re not a walnut fan, substitute pecans or even slivered almonds. You won’t regret it.
Have you ever wondered just how to scoop muffin batter without a huge mess? Here’s a tip: use an ice cream scoop (really!) and grease it on the inside and outside with butter or baking spray. It will get the perfect amount into each muffin cup, and you won’t have a mess because the batter slides right out of the ice cream scoop.
You really don’t want to overbake apple muffins. These are the perfect mix of crisp and moist after about 25 minutes. The toothpick trick (where you stick in a toothpick and see if it comes out clean) doesn’t work on these muffins because the apples add so much moisture. Just bake them until they look golden and the muffins pull away from the sides of the liners. That’s how you know they’re cooked through.
Serve these muffins warm with butter and cinnamon sugar. Add a scoop of vanilla ice cream to turn these apple muffins into a mouthwatering dessert. I highly recommend these apple muffins on a chilly fall afternoon with a cup of tea or coffee – that’s the perfect fall treat!
How to Make Vegan Apple Muffins
If you want to make healthy apple muffins, just make a few adjustments to the recipe. It’s still bakery-level delicious, just with a few additions and substitutions! Try substituting coconut oil for the butter and applesauce for the eggs to make vegan apple muffins. Replace the sugar with maple syrup. Use whole wheat flour and switch out the streusel topping for a healthier alternative.
Here’s the substitution guide to make healthy vegan apple muffins:
- Replace the streusel topping with a nut topping. Toss ¾ cup chopped walnuts with ¼ cup maple syrup and 1 teaspoon of cinnamon. Just as delicious and crispy!
- Substitute ½ cup applesauce or coconut oil for ½ cup butter.
- Substitute ¼ cup applesauce or apple juice for the 1 egg.
- Substitute whole wheat flour for white flour. You don’t need to change the quantities as long as you’re also using honey or maple syrup for sugar – that will be enough liquid to offset the wheat flour.
- Use maple syrup instead of the sugar. ¾ cup maple syrup should replace 1 cup of sugar.
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup softened butter or coconut oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanillla
- 1 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1-2 apples, chopped and cored
- 1/2 cup chopped walnuts (optional)
- Preheat the oven to 350 degrees. Line a muffin tin with non-stick silicone liners.
- Make the streusel topping. Mix together the brown sugar, granulated sugar, cinnamon, salt, butter, and flour until the mixture looks like coarse sand. Set this aside.
- Peel, core, and chop the apples.
- Chop the walnuts if you're using them.
- Mix the wet ingredients. Cream the butter, brown sugar, and granulated sugar until fluffy. Then mix in the egg and vanilla. Set aside.
- Combine the dry ingredients. Mix together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
- Fold the dry ingredients into the wet ingredients until they're just combined. Fold in the apples and walnuts.
- Scoop the apple muffin batter into the muffin cups. Each muffin cup should be about half full.
- Bake the muffins for 20-25 minutes, until they're golden brown and crispy on top and pulling away from the sides of the muffin tin.
- Serve warm and enjoy!
I recommend Pink Lady, Granny Smith, or Braeburn for these muffins. They hold their shape but also cook through and get soft without making the muffin soggy. Chop the apples into small cubes so they bake through.
Use a buttered ice cream scoop to portion out the muffin batter. It's less messy and the batter comes right off the scoop.
This recipe can be made healthy or vegan with just a few substitutions. Check out the substitution guide earlier in this post for options.
Amount Per Serving: Calories: 219Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 276mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 2g