Can I make apple cinnamon streusel muffins the night before?

Yes, these muffins hold up well overnight. Let them cool completely, then store them loosely covered at room temperature. The crumb stays moist, and the streusel keeps its texture better this way than if they’re sealed airtight.

Why did my streusel melt instead of staying crumbly?

This usually means the butter was too warm when the topping was mixed. Streusel needs cold butter so it melts slowly in the oven and forms crisp crumbs instead of soaking into the muffin tops. If it looks glossy before baking, it’s already too soft.

Are apple cinnamon streusel muffins supposed to be very thick inside?

Yes, the batter is intentionally thick and the baked muffins should feel tender but sturdy. That thickness helps suspend the apples and prevents the muffins from collapsing as they cool. If the inside feels gummy, it’s more likely from overmixing than underbaking.

Can I freeze these muffins?

You can freeze them, but expect the streusel to soften slightly when thawed. Let the muffins cool completely, then freeze in a single layer before transferring to a container. Thaw at room temperature rather than microwaving to protect the crumb.

What’s the best apple to use for these muffins?

Firm baking apples work best because they soften without disappearing. Apples that are too soft will melt into the batter and make the muffins wet. You want pieces that stay distinct so every bite still tastes like apple.

The Foolproof Apple Cinnamon Streusel Muffins Everyone Loves

Description

Moist and tender apple cinnamon streusel muffins with a buttery crumb topping, packed with chopped apples and built for cozy fall mornings and dependable home baking.

Ingredients

Scale

For the Cinnamon Streusel Topping
1/2 cup sugar
1/3 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, cold and cubed
For the Apple Muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup plus 2 tablespoons unsweetened applesauce
1/2 cup packed light brown sugar
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups apples, peeled and chopped

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Instructions

Preheat the oven to 400 degrees and line a muffin pan with liners.
Prepare the streusel by mixing sugar, flour, and cinnamon, then cutting in cold butter until crumbly.
Whisk together the dry muffin ingredients in a medium bowl.
In a separate bowl, whisk melted butter, applesauce, and sugars until smooth, then add the egg and vanilla.
Gently stir the dry ingredients into the wet mixture until just combined.
Fold in the chopped apples, keeping the batter thick.
Divide the batter evenly into the muffin cups and pile streusel generously on top.
Bake until the tops are golden and a toothpick comes out clean.
Cool briefly, then transfer to a rack to finish setting.

Notes

If you don’t have applesauce, substitute 1/4 cup vegetable oil and 6 tablespoons sour cream.
Nutrition values are estimates and may vary based on ingredients and portion size.

Prep Time: 50 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 18
Sodium: 190
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 4
Trans Fat: 0
Carbohydrates: 34
Fiber: 2
Protein: 4
Cholesterol: 35