These jumbo Apple Streusel Muffins make for a perfect brunch treat. I especially love making them in the fall cause they fill the house with an amazing aroma! Sweet and spicy, with the tang of fresh apple, these muffins get ALL the YUMs!
If you really want to go the extra mile, or you just don't want to run to the store, you can make your own Homemade Applesauce, click the link to go to my recipe.
Ingredients
This recipe list is a little on the longer side, but it has 3 elements so that is where they all come into play. You will make muffin base, streusel topping, and finishing glaze. But don't be put off by it, these are some of the most tender and moist muffins ever.
I consider everything on this list a pantry staple, so as long as I have an apple laying around I can make these muffins. But I especially love making them after apple picking in the fall!
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
I use a jumbo muffin pan for this recipe, so I can get a Costco-size muffin. Start by buttering that and preheating the oven. Also, mix up the streusel and let it rest in the fridge until needed.
Next, mix up the muffin batter and fold in some fresh diced apples. Then place the muffin batter in the prepared muffin tin and top it with the streusel.
While the muffins bake, mix up the glaze for the top. I like to do this in a small bowl with a fork. The fork allows the drizzle to go across the cooled muffins nicely and sporadically which makes it look really nice.
When the muffins are done baking, let them cool in the pan for a bit, then remove them to a cooling rack and drizzle over the glaze.
Notes & Tips
I love making these in the jumbo muffin pan, but you could make them in regular muffin tin if you'd like. Just be sure to generously butter the tin, whichever one you use.
When you dice the apples for the muffin batter, cut them fairly small so they will float in the batter and not sink to the bottom.
I do not use a muffin liner for the jumbo size, because I have yet to find the right one to fit. But if you use a regular tin, you could skip buttering the pan and use a muffin liner.
Substitutions
If you have any issues with nuts, you could leave the walnuts out. If you don't have any issues with nuts, you could also swap them for pecans.
I usually keep things pretty basic, but if you wanted to swap the cinnamon and nutmeg for Apple Pie Spice that would be a great addition.
I use my Homemade Applesauce in this recipe, but you could swap it for storebought in a pinch.
Sunflower oil is what I tend to keep in my kitchen, but any neutral oil will work for this recipe. Something like canola or vegetable are great options.
If you would like to make these muffins gluten-free, swap the AP-Flour for a cup for cup gluten-free flour mix.
I used granny smith apples for this because I had them on hand, but you could use any apple you like or have to make these.
If you would like to keep this recipe dairy-free, swap the butter in the streusel for coconut shortening, and the milk in the glaze for any milk substitute or a splash of water.
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📖 Recipe
Apple Streusel Muffins
These Apple Streusel Muffins make for a perfect brunch treat. I love making them in the fall cause they fill the house with an amazing aroma!
Ingredients
for the streusel:
- ½ cup Light Brown Sugar
- ½ cup toasted Walnuts, rough chopped
- 2 tablespoons Cinnamon
- 2 tablespoons Unsalted Butter, melted
- 2 teaspoons Vanilla Extract
for the muffin batter:
- 1 ½ cups Apple Sauce
- ½ cup Granulated Sugar
- ½ teaspoon Vanilla Extract
- ½ cup Sunflower Oil
- 2 large Eggs, room temp
- 3 tablespoon Whole Milk
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 ½ tablespoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 ½ cups Granny Smith Apples, small diced
for the glaze:
- ½ cup confectioners sugar, sifted
- 1 tablespoon Whole Milk
- ½ teaspoon Vanilla Bean Paste
Instructions
for the glaze:
- ½ cup confectioners sugar, sifted
- 1 tablespoon Whole Milk
- ½ teaspoon Vanilla Bean Paste
- Preheat the oven to 350° and grease a jumbo muffin tin with butter and set aside until needed.
for the streusel:
- In a small bowl, stir together the brown sugar, walnuts, cinnamon, butter, and vanilla to form the streusel. Reserve in the refrigerator until needed.
for the muffin batter:
- In a large bowl, whisk together the apple sauce, sugar, vanilla, oil, eggs, and milk until fully combined.
- Add the flour, baking powder, soda, salt, cinnamon, nutmeg, and apples to the bowl and fold together until no flour streaks remain.
- Scoop the batter into the prepared pan and top with the streusel evenly over each muffin.
- Bake for 45-50 minutes on the center rack of the oven, until a cake tester inserted in the middle, comes out clean.
- Cool for 10 minutes in the pan then removes to a cooling rack.
- Let rest until completely cool.
- for the glaze:
- In a small bowl, mix up the glaze with a fork until thick. Use the fork to drizzle over the cooled muffins.
Notes
Notes & Tips
I love making these in the jumbo muffin pan, but you could make them in regular muffin tin if you'd like. Just be sure to generously butter the tin, whichever one you use.
When you dice the apples for the muffin batter, cut them fairly small so they will float in the batter and not sink to the bottom.
I do not use a muffin liner for the jumbo size, because I have yet to find the right one to fit. But if you use a regular tin, you could skip buttering the pan and use a muffin liner.
Substitutions
If you have any issues with nuts, you could leave the walnuts out. If you don't have any issues with nuts, you could also swap them for pecans.
I usually keep things pretty basic, but if you wanted to swap the cinnamon and nutmeg for Apple Pie Spice that would be a great addition.
I use my Homemade Applesauce in this recipe, but you could swap it for storebought in a pinch.
Sunflower oil is what I tend to keep in my kitchen, but any neutral oil will work for this recipe. Something like canola or vegetable are great options.
If you would like to make these muffins gluten-free, swap the AP-Flour for a cup for cup gluten-free flour mix.
I used granny smith apples for this because I had them on hand, but you could use any apple you like or have to make these.
If you would like to keep this recipe dairy-free, swap the butter in the streusel for coconut shortening, and the milk in the glaze for any milk substitute or a splash of water.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 667Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 73mgSodium: 392mgCarbohydrates: 93gFiber: 6gSugar: 53gProtein: 9g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Sharon says
Planning to make these in a regular muffin tin. Would the bake time still be the same?
Kendell says
Yes, it should be the same, give or take a minute or two. Just check them a minute early and see if they might need more time.