Apple Streusel Muffins: A bakery style spiced apple muffin with a buttery streusel topping and an apple pie spice glaze.
Did you know it’s National Apple Month? This month is a great time to go do one of my favorite fall activities-apple picking! While you’re there grab some baking apples (I really like using the Cortland variety) and apple cider so you can make these apple streusel muffins. You can use some of the leftover apple cider to make my Apple Cider Cupcakes with Cinnamon Cream Cheese Whipped Cream.
I wanted these apple streusel muffins to be a decadent fall treat. While they still have the coarse open textured crumb of a traditional muffin, they are extremely moist and airy. Even with 2 cups of apples they aren’t heavy. I added in apple cider not only for flavor, but also because it tenderizes the muffins. The extra moisture comes from those 2 cups of apples. The trick is to dice the apples very small. This prevents the muffins from being heavy and having big chunks of apples that you have to bite through. While that’s fine for pie, nobody wants that when you’re eating a muffin. To enhance the flavors of the apples and the apple cider, I added in apple pie spice. This also adds a layer of warmth to the muffins which is much needed on these cold fall mornings.
To make these muffins even better, I topped them off with a buttery, sugary, streusel. In my opinion muffins, coffee cake, etc. aren’t complete without streusel. Streusel adds texture and richness which is perfect for a fall breakfast. I can’t be the only person who wakes up on a chilly fall morning and wants a decadent breakfast treat instead of my typical summer breakfast of yogurt and fruit. Because of this, I also added an apple pie spice glaze. I really like this glaze because it enhances the spices in the muffin and the spice balances out the typical sweetness of a glaze.
- 2 cups (288 grams) all-purpose flour
- 1/4 cup (50 grams) sugar
- 1/4 cup (45 grams) brown sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon apple pie spice
- 1/3 cup canola oil
- 1/2 cup milk
- 1/2 cup apple cider
- 1 large egg
- 1/2 teaspoon vanilla extract
- 2 cups small diced apples
- 1/2 cup (72 grams) flour
- 1/2 cup (100 grams) sugar
- 1/4 cup (melted) unsalted butter
- 3/4 cup (94 grams) confectioners' sugar, make sure to sift it so that your glaze is smooth!
- 1/2 teaspoon vanilla
- 1-1 1/2 Tablespoons milk
- 1/8 teaspoon apple pie spice
Pre-heat the oven to 450°
Spray a muffin tin with pam. (The recipe makes 15 muffins, so you will need more than one muffin tin. Or you can wait and bake the extra muffins after.)
In a large mixing bowl, combine the flour, sugar, brown sugar, baking powder, salt, and apple pie spice.
In a small bowl, whisk together the oil, milk, apple cider, egg and vanilla.
Pour the liquids into the flour mixture and stir just until combined.
Gently fold in the diced apples. Make sure not to over mix!
Scoop 1/4 cup of batter into each muffin cup.
In a small mixing bowl, combine the flour and sugar.
Pour the melted butter over top and stir to combine. The mixture should form various size crumbs.
Spoon the streusel over the muffin batter. Try to put an even amount on each muffin.
Place the muffins in the oven and reduce the temperature to 375°. If you're using two tins at the same time, place them side by side on the same rack.
Bake 16-20 minutes, or until a toothpick inserted into the center comes out clean.
Set on a wire rack to cool. Leave the muffins in the tins for around 10 minutes. Then remove and place on the wire rack.
While the muffins are cooling, prepare the spice glaze.
Combine all of the ingredients in a small bowl until smooth. The glaze should be runny.
Use a spoon to drizzle the glaze over the muffins.