Apple Cinnamon Streusel Muffins Recipe with Crunchy Topping

This small batch of Apple Cinnamon Streusel Muffins yields moist, tender muffins studded with small pieces of apple and chopped walnuts, flavored with warm cinnamon and nutmeg. A crumbly cinnamon streusel and optional vanilla glaze finish them perfectly.

Ingredients Needed

To make these apple streusel muffins, gather:

All-Purpose Flour. Used in the muffins and streusel.

Baking Powder and Baking Soda. For proper rise and slightly domed tops; check freshness.

Spices. Ground cinnamon and ground nutmeg for the batter; extra cinnamon for the streusel. Use your preferred cinnamon—Saigon or regular both work.

Granulated Sugar. For the muffins and streusel; white or cane sugar is fine.

Unsalted Butter. Melted for the batter; cold and cubed for the streusel. If using salted butter, omit added salt in the recipe.

1 Large Egg. Room temperature for even mixing.

Buttermilk or whole milk. See notes for substitutions.

Vanilla Extract. Pure vanilla enhances flavor.

1 Gala Apple. Peeled and diced small; Granny Smith or McIntosh can be substituted.

Chopped Walnuts. Optional; pecans work as well.

Vanilla Glaze (optional). Powdered sugar, a splash of milk, and vanilla extract. Add powdered sugar a tablespoon at a time to thicken.

How to Make the Recipe

Overview for making these homemade apple cinnamon streusel muffins. Quantities and full directions are in the recipe card below.

Step 1: Make the streusel. Whisk flour, sugar, and cinnamon. Cut in cold cubed butter with a fork or your fingers until small crumbs form. Refrigerate while you prepare the batter.

Step 2: Prepare the apple. Peel and dice the apple into small pieces so each muffin gets plenty of apple.

Step 3: Combine dry ingredients. In a bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Fold in diced apple and optional walnuts.

Step 4: Mix wet ingredients. In a separate bowl whisk the egg, sugar, melted butter, buttermilk (or milk), and vanilla until smooth.

Step 5: Combine wet and dry. Fold the dry mixture into the wet with a spatula until just combined; avoid overmixing.

Step 6: Fill liners and top. Divide batter among 8 standard liners (or 6 tulip liners), filling to the top. Sprinkle streusel and extra nuts on top.

Step 7: Bake. Bake 8 minutes at 425°F, then reduce oven to 350°F and bake another 12–15 minutes, or until a toothpick comes out clean. Cool briefly in the pan, then transfer to a rack.

Step 8: Glaze and serve. Whisk powdered sugar, milk, and vanilla for the glaze; drizzle over cooled or slightly warm muffins. Serve warm or at room temperature.

Recipe FAQs

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The BEST Apple Cinnamon Streusel Muffins

Small-batch muffins that are moist, full of apple and warm spices, finished with a cinnamon streusel and optional vanilla glaze.

Ingredients

Muffins

• 1 1/4 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Ground Nutmeg
• 1/8 tsp Salt
• 1/2 cup Granulated Sugar
• 1/4 cup Unsalted Butter, melted
• 1 Large Egg, room temperature
• 1/2 cup Buttermilk (or whole milk)
• 2 tsp Vanilla Extract
• 1 Gala Apple, peeled and diced into small chunks
• 1/2 cup Chopped Walnuts (optional)

Cinnamon Streusel

• 1/4 cup All-Purpose Flour
• 1/4 cup Granulated Sugar
• 1 tsp Ground Cinnamon
• 2 tbsp Unsalted Butter, cold and cubed

Vanilla Glaze

• 1/2 cup Powdered Sugar, sifted
• 1 tbsp Whole Milk
• 1/2 tsp Vanilla Extract

Instructions

• Preheat oven to 425ºF and line a muffin tin with 8 standard liners (or use 6 tulip liners).
• For the streusel: combine flour, sugar, and cinnamon. Cut in cold butter until crumbly. Chill if desired.
• Peel and dice the apple into small pieces.
• Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Fold in diced apple and optional walnuts.
• Whisk the egg, sugar, melted butter, buttermilk, and vanilla in a separate bowl.
• Fold the dry ingredients into the wet until just combined.
• Divide batter among liners, filling to the top. Sprinkle with streusel and extra nuts if desired.
• Bake 8 minutes at 425ºF, then reduce oven to 350ºF and bake 12–15 more minutes, until a toothpick comes out clean.
• For the glaze: whisk powdered sugar, milk, and vanilla. Add more powdered sugar a tablespoon at a time to thicken if needed.
• Cool muffins in the pan 5–10 minutes, transfer to a rack, drizzle glaze, and serve warm or at room temperature.

Notes

Brown sugar glaze alternative: melt 1/4 cup unsalted butter with 1/4 cup light brown sugar and 1 tsp heavy cream, bring to a boil briefly, remove from heat, add 1/2 tsp vanilla, cool and drizzle.

Yield: 8 standard muffins or 6 tulip-style muffins.

Nutrition

Calories: 346 kcal | Carbohydrates: 50 g | Protein: 5 g | Fat: 15 g

Nutritional information is an estimate and will vary based on ingredients used.