{"id":7048576,"date":"2026-08-27T00:20:35","date_gmt":"2026-08-27T00:20:35","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/breakfast\/apple-streusel-muffins-heavenly-home-cooking\/"},"modified":"2026-08-27T00:20:35","modified_gmt":"2026-08-27T00:20:35","slug":"apple-streusel-muffins-heavenly-home-cooking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7048576","title":{"rendered":"Apple Streusel Muffins – Heavenly Home Cooking"},"content":{"rendered":"


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Tender, buttery apple muffins filled with warm cinnamon and fresh apple, topped with a generous brown sugar streusel and finished with an optional maple icing.<\/p>\n

<\/g><\/svg><\/span> Jump to Recipe<\/a><\/p>\n

<\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a><\/div>\n

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\"Apple<\/figure>\n

These apple streusel muffins are everything I want in a fall muffin. They\u2019re soft and buttery inside, packed with chunks of apple, and topped with a generous layer of cinnamon brown sugar streusel.<\/p>\n

The muffins bake up tall and bakery-style, while buttermilk keeps them tender. If you love a good crumb-topped muffin, try our strawberry muffins with ginger crumb topping<\/a> too. And for another tasty apple breakfast, our caramel apple French toast<\/a> is hard to beat.<\/p>\n

I love these warm with a cup of coffee<\/a> or tall glass of milk<\/a>, either just as they are or finished with the optional maple icing.<\/p>\n

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Reasons You\u2019ll Love This Recipe<\/h2>\n<\/p>\n

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  • <\/svg><\/span>Bakery-style tops.<\/strong> Starting the muffins at a higher oven temperature helps them rise tall with nicely domed tops.<\/span><\/li>\n
  • <\/svg><\/span>Tender, buttery crumb.<\/strong> Buttermilk keeps the muffins soft and moist without making them heavy.<\/span><\/li>\n
  • <\/svg><\/span>Plenty of apple.<\/strong> Each muffin is filled with pieces of apple, so you get fresh apple flavor in every bite.<\/span><\/li>\n
  • <\/svg><\/span>Generous streusel topping.<\/strong> The buttery cinnamon-brown sugar crumbs add sweetness and a little crunch.<\/span><\/li>\n
  • <\/svg><\/span>Easy to dress up or keep simple.<\/strong> The maple icing is optional, so you can serve the muffins plain for breakfast or add the drizzle when you want them to feel a little more special.<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

    Ingredients at a Glance<\/h2>\n
    \"Labeled<\/figure>\n
      \n
    • All-Purpose Flour.<\/strong> All-purpose flour provides the structure for both the muffins and the streusel topping.<\/li>\n
    • Light Brown Sugar.<\/strong> Adds moisture and a caramel-like sweetness to the muffin batter and streusel.<\/li>\n
    • Granulated Sugar.<\/strong> Used with the brown sugar to balance the sweetness and texture of both the muffins and topping.<\/li>\n
    • Cinnamon and Nutmeg.<\/strong> Cinnamon and nutmeg flavor both the muffins and streusel.<\/li>\n
    • Baking Powder, Baking Soda, and Salt.<\/strong> Baking powder and baking soda help the muffins rise, while salt balances the sweetness. The baking soda also works with the acidity in the buttermilk.<\/li>\n
    • Unsalted Butter.<\/strong> Softened butter is creamed with the sugars for the muffin batter, while melted butter brings the streusel together into coarse crumbs.<\/li>\n
    • Large Eggs.<\/strong> Eggs add structure and richness to the muffins. Bring them to room temperature before mixing for easier incorporation.<\/li>\n
    • Vanilla Extract.<\/strong> Adds flavor to both the muffin batter and the optional maple icing.<\/li>\n
    • Buttermilk.<\/strong> Keeps the crumb soft and tender and provides the acidity needed to work with the baking soda.<\/li>\n
    • Apples.<\/strong> Granny Smith or Honeycrisp both work well. Peel, core, and dice them into small pieces so they distribute evenly throughout the batter.<\/li>\n
    • Powdered Sugar, Maple Syrup, and Whole Milk.<\/strong> These make the optional maple icing. The muffins are also delicious without icing, or you can use a simple vanilla icing instead.<\/li>\n<\/ul>\n

      How to Make Them (Photo Tutorial)<\/h2>\n
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      \"Brown
      Combine the flour, brown sugar, granulated sugar, cinnamon, and salt.<\/figcaption><\/figure>\n<\/div>\n
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      \"Finished
      Stir in the melted butter until coarse, chunky crumbs form, then refrigerate while you make the batter.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
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      \"Flour,
      Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.<\/figcaption><\/figure>\n<\/div>\n
      \n
      \"Softened
      Beat the softened butter with both sugars until light and fluffy, about 2 to 3 minutes.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
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      \"Egg
      Beat in the eggs one at a time, then mix in the vanilla.<\/figcaption><\/figure>\n<\/div>\n
      \n
      \"Buttermilk
      Mix in the buttermilk on low just until combined. Don\u2019t worry if the mixture looks slightly curdled.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
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      \"Diced
      Fold in the dry ingredients, then add the diced apples and gently fold just until evenly distributed.<\/figcaption><\/figure>\n<\/div>\n
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      \"Twelve
      Divide the batter evenly among 12 lined muffin cups, filling them almost to the top.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
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      \"Unbaked
      Top each muffin with the chilled streusel and gently press it into the batter.<\/figcaption><\/figure>\n<\/div>\n
      \n
      \"Freshly
      Bake for 5 minutes at 425 F (220 C), then reduce the temperature to 375 F (190 C) and bake for about 18 minutes more.<\/figcaption><\/figure>\n<\/div>\n<\/div>\n
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      Tips for Success<\/h2>\n
        \n
      • Use room-temperature ingredients.<\/strong> Let the butter, eggs, and buttermilk come to room temperature before mixing. This helps the batter come together more evenly.<\/li>\n
      • Keep the apple pieces small.<\/strong> Dice the apples into about \u00bc-inch pieces so they distribute evenly through the batter without weighing down the muffins. Stick with the full 1\u00bd cups; adding more can make the muffins collapse.<\/li>\n
      • Mix gently once the flour goes in.<\/strong> Fold the dry ingredients into the wet ingredients only until a few streaks of flour remain, then finish mixing as you fold in the apples. This helps keep the muffins tender instead of dense.<\/li>\n
      • Chill the streusel.<\/strong> Refrigerating the topping while you make the batter helps the crumbs hold their shape in the oven. Press the streusel gently into the tops before baking so more of it stays attached.<\/li>\n
      • Don\u2019t skip the high-temperature start.<\/strong> The first 5 minutes at 425 F (220 C) help the muffins rise quickly and develop those tall, bakery-style tops. Then lower the oven to 375 F (190 C) so they can finish baking without overbrowning the streusel.<\/li>\n
      • Let them cool slightly before icing.<\/strong> If you\u2019re using the maple icing, give the muffins about 10 minutes to cool first. They\u2019ll still be warm, but the icing will sit on top instead of melting completely into the muffins.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

        Make Ahead Tips<\/h2>\n
          \n
        • Bake them a day or two ahead.<\/strong> Un-iced muffins keep well in an airtight container at room temperature for up to 3 days. Line the container with paper towels and place another layer on top to help absorb excess moisture from the apples and streusel.<\/li>\n
        • Wait to add the icing if you can.<\/strong> For the best texture, store the muffins un-iced and add the maple icing just before serving. If they\u2019re already iced, keep them refrigerated in an airtight container for up to 4 days.<\/li>\n
        • Freeze for longer storage.<\/strong> Cool the muffins completely, wrap them individually, and freeze in a freezer-safe bag or airtight container for up to 2 months. Thaw at room temperature, then add the maple icing after thawing for the best results.<\/li>\n
        • Warm before serving.<\/strong> If you like them warm, reheat thawed muffins briefly before serving. Frozen muffins can also be warmed in a 300 F (150 C)<\/strong> oven for 8 to 10 minutes.<\/li>\n<\/ul>\n
          \"Cut-open<\/figure>\n

          Ways to Serve Them<\/h2>\n

          Storage and Reheating<\/h2>\n
            \n
          • Room Temperature.<\/strong> Store un-iced muffins in an airtight container at room temperature for up to 3 days. To retain the best texture, line the container with paper towels and place another layer on top of the muffins to help absorb excess moisture.<\/li>\n
          • Refrigerator.<\/strong> If you\u2019ve added the maple icing, store the muffins in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving, or warm them briefly in the microwave for 10 to 15 seconds.<\/li>\n
          • Freezer.<\/strong> For the best results, freeze the muffins without the icing. Once completely cool, wrap each muffin individually and place them in a freezer-safe bag or airtight container. Freeze for up to 2 months.<\/li>\n
          • Reheating From Frozen.<\/strong> Thaw the muffins at room temperature, or warm them from frozen in a 300 F (150 C)<\/strong> oven for 8 to 10 minutes. Add the maple icing after thawing and reheating.<\/li>\n<\/ul>\n

            More Apple and Fall Baking Recipes<\/h2>\n
            <\/p>\n
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            Tried this recipe? I\u2019d love to hear how it turned out! Leaving a quick rating and comment helps other readers and supports Heavenly Home Cooking more than you know.<\/p>\n<\/div>\n

            <\/span><\/div>\n

            \"Several<\/figure>\n
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            Prep Time:<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

            Cook Time:<\/span>23 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

            Cooling Time:<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

            Total Time:<\/span>53 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

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            For the streusel topping<\/h4>\n
              \n
            • \u00bd<\/span> cup<\/span> all-purpose flour<\/span><\/li>\n
            • \u2153<\/span> cup<\/span> light brown sugar<\/span> packed<\/span><\/li>\n
            • 1<\/span> tablespoon<\/span> granulated sugar<\/span><\/li>\n
            • \u00be<\/span> teaspoon<\/span> ground cinnamon<\/span><\/li>\n
            • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li>\n
            • 3 \u00bd<\/span> tablespoons<\/span> unsalted butter<\/span> melted<\/span><\/li>\n<\/ul>\n<\/div>\n
              \n

              For the apple muffins<\/h4>\n
                \n
              • 2 \u00bd<\/span> cups<\/span> all-purpose flour<\/span><\/li>\n
              • 2<\/span> teaspoons<\/span> baking powder<\/span><\/li>\n
              • \u00bd<\/span> teaspoon<\/span> baking soda<\/span><\/li>\n
              • \u00bd<\/span> teaspoon<\/span> salt<\/span><\/li>\n
              • 1 \u00bd<\/span> teaspoons<\/span> ground cinnamon<\/span><\/li>\n
              • \u00bc<\/span> teaspoon<\/span> ground nutmeg<\/span><\/li>\n
              • \u00bd<\/span> cup<\/span> unsalted butter<\/span> 1 stick, softened<\/span><\/li>\n
              • \u00bd<\/span> cup<\/span> granulated sugar<\/span><\/li>\n
              • \u00bd<\/span> cup<\/span> light brown sugar<\/span> packed<\/span><\/li>\n
              • 2<\/span> large eggs<\/span> room temperature<\/span><\/li>\n
              • 2<\/span> teaspoons<\/span> vanilla extract<\/span><\/li>\n
              • \u00be<\/span> cup<\/span> buttermilk<\/span> room temperature<\/span><\/li>\n
              • 1 \u00bd<\/span> cups<\/span> apples <\/span> peeled, cored, and diced, cut into about \u00bc-inch pieces (Granny Smith or Honeycrisp work well)<\/span><\/li>\n<\/ul>\n<\/div>\n
                \n

                For the maple icing<\/h4>\n
                  \n
                • 1<\/span> cup<\/span> powdered sugar<\/span> sifted<\/span><\/li>\n
                • 2<\/span> tablespoons<\/span> pure maple syrup<\/span><\/li>\n
                • 2<\/span> teaspoons<\/span> whole milk<\/span> plus more as needed<\/span><\/li>\n
                • \u00bc<\/span> teaspoon<\/span> vanilla extract<\/span><\/li>\n
                • pinch<\/span> of salt<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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                    \n
                  • \n

                    Preheat the oven to 425 F (220 C). Line a standard 12-cup muffin pan with paper liners.<\/span><\/p>\n<\/li>\n

                  • \n

                    Add the \u00bd cup all-purpose flour<\/span>, \u2153 cup light brown sugar<\/span>, 1 tablespoon granulated sugar<\/span>, \u00be teaspoon ground cinnamon<\/span>, and \u00bc teaspoon salt<\/span> to a medium bowl and stir to combine. Add the 3 \u00bd tablespoons melted unsalted butter<\/strong> and stir until the mixture forms coarse, chunky crumbs. Refrigerate while you prepare the muffin batter. (Note 1)<\/span><\/p>\n<\/li>\n

                  • \n

                    Add the 2 \u00bd cups all-purpose flour<\/span>, 2 teaspoons baking powder<\/span>, \u00bd teaspoon baking soda<\/span>, \u00bd teaspoon salt<\/span>, 1 \u00bd teaspoons ground cinnamon<\/span>, and \u00bc teaspoon ground nutmeg<\/span> to a medium bowl. Whisk until evenly combined and set aside.<\/span><\/p>\n<\/li>\n

                  • \n

                    Add the \u00bd cup softened unsalted butter<\/strong>, \u00bd cup granulated sugar<\/span>, and \u00bd cup light brown sugar<\/span> to a large mixing bowl. Beat with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.<\/span><\/p>\n<\/li>\n

                  • \n

                    Beat in the 2 large eggs<\/span> one at a time, mixing well after each addition. Add the 2 teaspoons vanilla extract<\/span> mix just until combined.<\/span><\/p>\n<\/li>\n

                  • \n

                    Pour in the \u00be cup buttermilk<\/span> and mix on low speed just until combined. The mixture may look slightly curdled at this point; this is normal. (Note 2)<\/span><\/p>\n<\/li>\n

                  • \n

                    Add the dry ingredients to the wet ingredients and fold gently until just a few streaks of flour remain. Add the diced apples<\/strong> and continue folding just until the apples are evenly distributed and no dry flour remains. (Note 3)<\/span><\/p>\n<\/li>\n

                  • \n

                    Divide the batter evenly among the 12 prepared muffin cups. The cups will be almost full.<\/span><\/p>\n<\/li>\n

                  • \n

                    Spoon about 1 heaping tablespoon of the chilled streusel over each muffin. Gently press the streusel into the batter with the back of a spoon to help it stay in place as the muffins bake. (Note 1)<\/span><\/p>\n<\/li>\n

                  • \n

                    Bake on the center rack at 425 F (220 C) for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 F (190 C) and continue baking for about 18 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs. (Note 4)<\/span><\/p>\n<\/li>\n

                  • \n

                    Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. If adding the maple icing, let the muffins cool for about 10 minutes before drizzling so the icing doesn’t melt completely into the warm muffins.<\/span><\/p>\n<\/li>\n

                  • \n

                    Add the 1 cup powdered sugar<\/span>, 2 tablespoons pure maple syrup<\/span>, 2 teaspoons whole milk<\/span>, \u00bc teaspoon vanilla extract<\/span>, and pinch of salt<\/span> to a small bowl and whisk until smooth and thick but pourable. If the icing is too thick, add additional milk, 1 teaspoon at a time. If it is too thin, add powdered sugar, 1 tablespoon at a time. (Note 5)<\/span><\/p>\n<\/li>\n

                  • \n

                    Drizzle the maple icing over the muffins. Serve warm or at room temperature.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

                    \n
                    \n
                      \n
                    1. The streusel should resemble coarse, chunky crumbs rather than a fine, sandy mixture. Chilling it while you prepare the batter helps the crumbs hold their shape during baking. Gently pressing the streusel into the batter helps keep it attached to the muffins.<\/li>\n
                    2. The mixture may look slightly separated after you add the buttermilk. This is normal. Don\u2019t keep beating it in an attempt to make it perfectly smooth.<\/li>\n
                    3. Don\u2019t overmix. Fold the batter only until the dry ingredients are incorporated and the apples are evenly distributed. Overmixing can make the muffins dense instead of tender.<\/li>\n
                    4. Starting the muffins at 425 F (220 C) gives them an initial blast of heat that helps create tall, bakery-style tops. Reducing the temperature to 375 F (190 C) allows the centers to finish baking without overbrowning the streusel.<\/li>\n
                    5. The icing is optional. The muffins are also delicious without icing, or you can substitute a simple vanilla icing.<\/li>\n<\/ol>\n

                      Storage<\/span>
                      \nStore uniced muffins in an airtight container at room temperature for up to 3 days. For the best texture, line the container with a paper towel and place another paper towel over the muffins to absorb excess moisture.<\/span>
                      \nStore iced muffins in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving or warm them briefly in the microwave.<\/span>
                      \nTo freeze, cool the uniced muffins completely, wrap them individually, and place them in a freezer-safe bag or airtight container. Freeze for up to 2 months. Thaw at room temperature or warm from frozen in a 300 F (150 C) oven for 8 to 10 minutes. For best results, add the maple icing after thawing.<\/span><\/div>\n<\/div>\n

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                      Calories: <\/span>336<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>52<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>5<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>13<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>8<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>3<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>295<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>107<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>1<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>27<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>412<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>86<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\n<\/div>\n

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                      Servings: <\/span>12<\/span> muffins<\/span><\/span><\/p>\n

                      Calories: <\/span>336<\/span>kcal<\/span><\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n

                      \n\t\tShare this post:\t<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

                      Share this post: Tender, buttery apple muffins filled with warm cinnamon and fresh apple, topped with a generous brown sugar streusel and finished with an optional maple icing. Jump to Recipe Print Recipe These apple streusel muffins are everything I want in a fall muffin. They\u2019re soft and buttery inside, packed with chunks of apple, […]<\/p>\n","protected":false},"author":1,"featured_media":7048577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[140],"tags":[1332,1643,53200,1159,14071,27861],"dealstore":[],"offerexpiration":[],"class_list":["post-7048576","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","tag-apple","tag-cooking","tag-heavenly","tag-home","tag-muffins","tag-streusel"],"yoast_head":"\nApple Streusel Muffins - Heavenly Home Cooking - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7048576\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apple Streusel Muffins - Heavenly Home Cooking - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Share this post: Tender, buttery apple muffins filled with warm cinnamon and fresh apple, topped with a generous brown sugar streusel and finished with an optional maple icing. Jump to Recipe Print Recipe These apple streusel muffins are everything I want in a fall muffin. 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Jump to Recipe Print Recipe These apple streusel muffins are everything I want in a fall muffin. 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