Apple Spice Muffins are one of my favorite fall recipes. Made with tasty chunks of apple, applesauce with cinnamon, nutmeg and ginger, they're so easy to make and taste great as breakfast or as a dessert!
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Are you guys noticing a trend around here lately? Like this post. And this post. Now here we are: another week, another apple recipe.
But I'm not sorry, not even a little bit. For a few reasons. First off, the apples are insane right now and I love them so much! #cantstopwontstop
Also, these muffins are no joke. Perfectly moist, deliciously flavored with spices that pull you so deep into seasonal happiness you'll want nothing but crisp Autumn air and cozy boots forever and ever.
I cut nice, solid chunks of apple to add into the batter. My apple of choice was Granny Smith, but any other variety that holds up well in baking will work (20 Ounce, Cortland etc.). But I constantly find myself coming back to Granny Smith's when I cook. They add this fantastic tartness the breaks up the typical sweetness of baked goods.
The finishing touch was a sprinkle of Turbinado sugar. This adds a glorious crunchy texture to the top of them and looks like pretty little diamonds on top of these gorgeous muffins.
This recipe actually makes a couple dozen muffins, so it's excellent if you're feeding a crowd. You can easily freeze half the batch or better yet share it with a beloved friend or family member (because what better way to share love than with freshly baked muffins?).
I'll tell you this, when I brought a batch of these into work, my coworkers went at it like a pack of hungry wolves and I'm pretty sure there were no regrets.
Need more fall recipe ideas? Here ya go:
No-Bake Pumpkin Cheesecake Mini Pies
Apple Streusel Muffins
These apple streusel muffins are one of my favorite fall recipes, ready in just 30 minutes and topped with a crunchy, cinnamon streusel.
Equipment
- 1 Spatula
Ingredients
Muffins Ingredients:
- 4 large eggs
- 1 cup vegetable oil
- 3 cups flour
- 2 cups granulated sugar
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ½ cups applesauce
- 2 cups apples peeled, cored and diced into ½ inch pieces- I like Ruby Frost or Granny Smith
Streusel Topping Ingredients:
- ¼ cup brown sugar
- ¼ cup flour
- ½ teaspoon ground cinnamon
- 1 Tablespoons salted butter cold and chopped into small pieces
Instructions
Muffin Instructions:
- Preheat the oven to 375 degrees F and grease your muffin pans well.
- In a medium bowl combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
- In a large bowl, beat together eggs and oil until well combined.
- Stir in dry ingredients until just combined.
- Add applesauce and diced apples and mix quickly until just fully combined.
- Let the batter rest of 10-15 minutes.
- Scoop your batter into your muffin pan, filling the muffin cups 85-90% full.
- Make streusel topping (recipe below) and sprinkle over all muffin cups.
- Bake uncovered for about 20 minutes or until your cake tester comes out clean. Cool and serve.
Streusel Topping Instructions:
- In a medium bowl, whisk together brown sugar, flour and cinnamon until well combined.
- Add butter and use a fork or a pastry cutter to cut the butter into the sugar mixture until it has the texture of damp and and the butter is down to pea-sized pieces. Sprinkle over filled muffin cups.
Notes
- Grease your muffin pan well. These can sometimes stick. A silicone pan is definitely best but metal just needs a good spray in each cup.
- Dice the apples into solid, even chunks so they hold their shape in the batter instead of disappearing.
- Mix the batter just until combined once the apples go in, so the muffins stay tender instead of dense.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. They're less likely to fall apart this way.
- Toss the diced apples in a bit of flour before folding them into the batter, so they distribute evenly instead of sinking.
- Don't skip the resting time. It really helps you get a nice dome on the muffins.
- Fill the muffin cups nearly to the top for that bakery-style dome once baked.
- Ingredients to prep ahead- Measure out the dry ingredients and spices. Make the streusel topping and keep in the fridge until ready.
- Leftovers and storage- Store covered at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
Serving: 1muffinCalories: 243kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 32mgSodium: 192mgPotassium: 57mgFiber: 1gSugar: 21gVitamin A: 70IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!
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Apple Streusel Muffins
Equipment
- 1 Spatula
Ingredients
Muffins Ingredients:
- 4 large eggs
- 1 cup vegetable oil
- 3 cups flour
- 2 cups granulated sugar
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- ½ teaspoon Kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ½ cups applesauce
- 2 cups apples peeled, cored and diced into ½ inch pieces- I like Ruby Frost or Granny Smith
Streusel Topping Ingredients:
- ¼ cup brown sugar
- ¼ cup flour
- ½ teaspoon ground cinnamon
- 1 Tablespoons salted butter cold and chopped into small pieces
Instructions
Muffin Instructions:
- Preheat the oven to 375 degrees F and grease your muffin pans well.
- In a medium bowl combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
- In a large bowl, beat together eggs and oil until well combined.
- Stir in dry ingredients until just combined.
- Add applesauce and diced apples and mix quickly until just fully combined.
- Let the batter rest of 10-15 minutes.
- Scoop your batter into your muffin pan, filling the muffin cups 85-90% full.
- Make streusel topping (recipe below) and sprinkle over all muffin cups.
- Bake uncovered for about 20 minutes or until your cake tester comes out clean. Cool and serve.
Streusel Topping Instructions:
- In a medium bowl, whisk together brown sugar, flour and cinnamon until well combined.
- Add butter and use a fork or a pastry cutter to cut the butter into the sugar mixture until it has the texture of damp and and the butter is down to pea-sized pieces. Sprinkle over filled muffin cups.
Notes
- Grease your muffin pan well. These can sometimes stick. A silicone pan is definitely best but metal just needs a good spray in each cup.
- Dice the apples into solid, even chunks so they hold their shape in the batter instead of disappearing.
- Mix the batter just until combined once the apples go in, so the muffins stay tender instead of dense.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. They're less likely to fall apart this way.
- Toss the diced apples in a bit of flour before folding them into the batter, so they distribute evenly instead of sinking.
- Don't skip the resting time. It really helps you get a nice dome on the muffins.
- Fill the muffin cups nearly to the top for that bakery-style dome once baked.
- Ingredients to prep ahead- Measure out the dry ingredients and spices. Make the streusel topping and keep in the fridge until ready.
- Leftovers and storage- Store covered at room temperature for up to 3 days, or freeze for longer storage.
Nutrition
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