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Irresistible Apple Streusel Muffins
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Irresistible Apple Streusel Muffins

Course: Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Indulge in these delightful Apple Streusel Muffins, boasting a delightful blend of cinnamon, ginger, and nutmeg complementing tender chunks of apple. With a crumbly streusel topping, these moist muffins make for a delightful treat any time of day!

Ingredients

  • FOR THE MUFFINS:

  • 2 cups (9 ounces) all-purpose flour

  • 2 teaspoons cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon freshly ground nutmeg

  • 2 large eggs, room temperature

  • 1 cup packed dark brown sugar

  • 8 ounces crème fraîche (or full-fat sour cream)

  • 1 teaspoon pure vanilla extract

  • 1/2 cup (4 ounces) unsalted butter, melted and still warm

  • 2 medium-sized baking apples, peeled, cored, and diced into irregular pieces

  • For the Streusel:

  • 3/4 cup all-purpose flour

  • 1/4 cup packed dark brown sugar

  • 1/4 cup granulated sugar

  • 1/4 teaspoon fine sea salt

  • 1/4 cup (2 ounces) unsalted butter, melted

Directions

  • Preheat the oven to 400°F and generously grease a regular-sized muffin tin with cooking spray.
  • Whisk together flour, cinnamon, baking powder, salt, ginger, and nutmeg. In a separate bowl, combine eggs, brown sugar, crème fraîche, and vanilla. Slowly pour in the melted butter while whisking vigorously to emulsify.
  • Gently fold the liquid mixture into the dry ingredients until just combined. Add diced apples and fold gently. Fill each muffin well to the top with batter.
  • For the streusel, mix flour, brown sugar, granulated sugar, and salt in a bowl. Add melted butter, stirring until small pieces form. Top each muffin with a heaping tablespoon of streusel.
  • Bake for 18 to 22 minutes until golden and a toothpick comes out clean. Allow muffins to cool in the pan for 10 to 15 minutes before transferring to a wire rack.
  • Store the muffins in an airtight container for up to three days. The batter can be refrigerated for up to 2 days or frozen for 2 weeks (thaw overnight in the fridge before use).

Notes

  • For optimal results, use baking apples like golden delicious, mcintosh, pink lady, braeburn, or honey gold. Varying the apple size in the recipe provides a mix of melted and chunky apple pieces throughout the muffins.