Apple Cinnamon Streusel Muffins

Warm, fluffy, and filled with tender apples, these Apple Cinnamon Streusel Muffins bring all the cozy flavors of fall into one delicious bite. A buttery cinnamon crumble adds a sweet, golden topping, while fresh apples keep every muffin soft and moist. Perfect for breakfast, an afternoon snack, or a weekend baking session, these homemade muffins are an easy way to enjoy apple season.

Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Servings: 12 muffins

Ingredients

For the Muffins

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 2/3 cup packed light brown sugar
• 2 large eggs
  
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups peeled and finely diced apples

For the Cinnamon Streusel

• 1/3 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• 3 tablespoons cold unsalted butter, cubed

Directions

1. Preheat the oven. Preheat your oven to 375°F. Lightly grease the cups of your Phantom Chef 12 Cup Ceramic Nonstick Muffin Pan or add paper muffin liners.

2. Make the streusel. In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or your fingertips until the mixture forms coarse, crumbly pieces. Set aside.

3. Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

4. Combine the wet ingredients. In a separate bowl, whisk together the melted butter, brown sugar, eggs, milk, and vanilla extract until smooth.

5. Prepare the muffin batter. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Fold in the diced apples, being careful not to overmix.

6. Fill the muffin pan. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Sprinkle the cinnamon streusel generously over each muffin.

7. Bake until golden. Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

8. Cool and serve. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature.

Tips

Use firm baking apples such as Honeycrisp, Granny Smith, or Pink Lady for the best texture and flavor.

Dice the apples into small, even pieces so they distribute throughout the batter and soften evenly while baking.

Avoid overmixing the batter. Stirring just until the ingredients come together helps keep the muffins tender and fluffy.

For an extra fall-inspired finish, drizzle the cooled muffins with a simple maple glaze made from powdered sugar, maple syrup, and a splash of milk.

Phantom Tip: Bake a full batch of fall favorites with the Phantom Chef 12 Cup Ceramic Nonstick Muffin Pan. Its ceramic nonstick coating helps make releasing your freshly baked muffins and cleaning up afterward easier.