BREAKFAST 0 comments

Apple Streusel Muffins

Difficulty Easy

Apple Streusel Muffins

Recipe by thesal28_wpCourse: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time





These are the appliest apple muffins I’ve ever tasted, thanks to the double dose of both apples and applesauce. Pro tip: When making the streusel topping, double or even triple the recipe and keep the leftovers in the freezer so the next time an intense muffin craving hits, you’re one step ahead!


  • 1 1/2 cups All Purpose flour (sometimes I use 3/4 cup each Whole Wheat and All Purpose flour)

  • 1/3 cup granulated sugar

  • 1/3 cup brown sugar

  • 2 eggs, lightly beaten, room temperature

  • 1/2 cup neutral flavored oil (I use grapeseed)

  • 1/4 cup plain Greek Yogurt (I use 2%, but any will do. You can also sub sour cream)

  • 1/2 cup applesauce

  • 2 cups apples, finely diced

  • 1 1/2 tsp baking powder

  • 1/8 tsp ground clove

  • 1/4 tsp salt

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg

  • 1 tsp vanilla extract

  • Streusel Topping
  • 2/3 cup packed brown sugar

  • 1/2 cup quick oats

  • 1/2 cup all purpose flour

  • 6 tbsp butter, cold, cut into small pieces- slightly smaller than pea sized. 

  • 1/4 tsp cinnamon 

  • pinch Kosher salt


  • Prepare streusel using directions below. Preheat oven to 425 degrees. Line a 12 count muffin pan with paper cupcake liners.
  • In a large mixing bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, clove, and salt.
  • In a medium mixing bowl, combine oil, and both sugars, and whisk well to combine. Add eggs and whisk to incorporate. Add yogurt, applesauce, and vanilla extract, and whisk to incorporate.
  • Add the wet ingredients into the dry and mix with a large wooden spoon until just combined. A few streaks of flour are ok. Add the diced apple and mix to incorporate.
  • Spoon the batter evenly into each cupcake liner, filling 3/4 of way. Break off marble sized pieces of streusel off of the large mass of streusel topping and lightly press a small handful into the top of each muffin.
  • Bake for 5 minutes at 425 degrees, then, keeping the muffins in the oven, lower the oven temperature to 350 degrees. Bake the muffins for an additional 20-22 minutes, or until a toothpick inserted into the middle comes out clean.
  • Cool muffins in the pan for about 15 minutes, then remove from pan and cool on a rack for about an hour. If you try to remove the paper liners while the muffins are warm, the muffin will stick to the paper liners.
  • Once muffins are completely cool, store in an airtight container in the refrigerator.
  • Streusel Topping
  • Prepare streusel topping by mixing flour, brown sugar, oats, cinnamon, and salt in a medium bowl. Transfer to your food processor. Scatter in butter, then pulse 10 times. Process continually for 10-15 seconds, only until no visible lumps of butter appear. Transfer mix back into medium bowl and press together to make one cohesive mass. Refrigerate while making apple muffin batter.


Leave a Comment

Your email address will not be published. Required fields are marked *